Granola Recipe With Pumpkin Seeds

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HONEY MAPLE GRANOLA WITH PUMPKIN SEEDS



Honey Maple Granola With Pumpkin Seeds image

A sweet, simple granola.

Provided by Unpeeled

Categories     Breakfast     Snack

Number Of Ingredients 9

7 cups rolled oats
2 cups raw, unsalted pumpkin seeds, or nuts of choice (such as almonds, pecans, or walnuts)
1/2 cup good-quality extra-virgin olive oil
1/4 cup pure maple syrup
1/4 cup honey
1/4 cup light brown sugar
1/4 cup agave nectar (or substitute an additional 1/4 cup maple syrup)
generous pinch Kosher salt
2 cups dried fruit(s) of choice, such as golden raisins, dried cranberries, apples, or dates

Steps:

  • Preheat oven to 265°F, and line two half-sheet pans with parchment.
  • In a large mixing bowl, combine the olive oil, maple syrup, light brown sugar, agave, and honey. Add the oats, seeds (or nuts), and salt, and mix until thoroughly combined. The mixture should be moist and lightly sticky, with no liquid pooling in the bottom.
  • Pour the oat mixture onto the sheet pans and spread in evenly.
  • Bake for around two hours, stirring every 30 minutes or so, until it becomes a nice toasted brown color. Let cool on the sheet pans.
  • Add the dried fruit. Stir well, and store at room temperature in an airtight container.

HEALTHY GRANOLA



Healthy Granola image

This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.

Provided by Cookie and Kate

Categories     Breakfast

Time 26m

Number Of Ingredients 9

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to 3/4 teaspoon)
1/2 teaspoon ground cinnamon
1/2 cup melted coconut oil or olive oil
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

Steps:

  • Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  • Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  • Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
  • Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
  • Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Nutrition Facts : ServingSize 1/2 cup, Calories 313 calories, Sugar 10.7 g, Sodium 143.2 mg, Fat 14.3 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 5.3 g, Protein 7.6 g, Cholesterol 0 mg

HONEY-ALMOND SEEDED GRANOLA



Honey-Almond Seeded Granola image

All-natural granola using high-quality fats and sugars.

Provided by ccb1122

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 45m

Yield 18

Number Of Ingredients 10

6 cups rolled oats
1 cup hulled pumpkin seeds (pepitas)
1 cup unsalted sunflower kernels
1 cup raw sliced almonds
⅔ cup flaked coconut
1 teaspoon sea salt
½ cup coconut oil, melted
½ cup honey
¼ cup maple syrup
2 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Mix oats, pumpkin seeds, sunflower kernels, sliced almonds, flaked coconut, and sea salt together in a large mixing bowl.
  • Beat coconut oil, honey, maple syrup, and vanilla extract with a whisk until smooth; pour over the dry ingredients and mix to coat. Spread the granola onto the prepared baking sheets.
  • Bake in preheated oven for 10 minutes. Use a spatula to stir the granola, rotate sheets in the oven, and continue baking until golden brown, about 10 minutes more.
  • Let granola cool on the pans to room temperature.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 33.9 g, Fat 20.5 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 9.1 g, Sodium 103.6 mg, Sugar 11.5 g

PUMPKIN SEED GRANOLA



Pumpkin Seed Granola image

This not-too-sweet pumpkin seed granola is sugarless, sweetened only with sugar-free, maple-flavored syrup. A great alternative for special diets!

Provided by Yoly

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup raw pumpkin seeds
1 ½ cups rolled oats
½ cup pumpkin puree
½ cup sugar-free maple-flavored syrup
¼ cup shredded coconut
2 tablespoons unsalted butter, melted
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
  • Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.6 g, Cholesterol 10.2 mg, Fat 18.3 g, Fiber 4.3 g, Protein 8.9 g, SaturatedFat 6.9 g, Sodium 153.5 mg, Sugar 1.4 g

PUMPKIN GRANOLA



Pumpkin Granola image

This crunchy pumpkin seed granola is chock-full of quinoa, sunflower and pumpkin seeds. It makes for a great seasonal breakfast.

Provided by Regina | Leelalicious

Categories     Breakfast

Time 55m

Number Of Ingredients 11

3 cups rolled oats
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
1/2 cup quinoa (or puffed amaranth)
1/2 cup pecan nuts (pieces or chopped)
2 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
2/3 cup pumpkin puree
1/2 cup maple syrup
2 tablespoons coconut oil
1/2 cup dried cranberries (or raisins; optional)

Steps:

  • Preheat your oven to 300 F.
  • In a large bowl stir together all ingredients until evenly combined.
  • Place mixture on a large baking sheet and bake for 30 - 45 minutes until crisped and browned to your liking. Toss once halfway through to ensure even baking.
  • After baking you can sprinkle the optional cranberries over the granola. Let granola cool to room temperature on the baking sheet. Don't stir it while warm to let larger clusters form.
  • Transfer the cooled granola to an airtight storage container.

PUMPKIN MAPLE PECAN GRANOLA



Pumpkin Maple Pecan Granola image

Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.

Provided by Minimalist Baker

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 9

3 cups rolled oats ((gluten-free for GF eaters))
1 1/4 cups raw pecans
1/3 cup raw pepitas
3 Tbsp sugar
¼ tsp sea salt
3/4 tsp pumpkin pie spice ((I also added an extra dash cinnamon))
1/4 cup coconut or olive oil
1/3 cup maple syrup ((or sub agave or honey if not vegan))
1/3 cup pumpkin puree

Steps:

  • Preheat oven to 340 degrees F (171 C).
  • Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
  • In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  • Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  • Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
  • Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 170 kcal, Carbohydrate 16.9 g, Protein 3.4 g, Fat 10.7 g, SaturatedFat 3.5 g, Sodium 2 mg, Fiber 2.5 g, Sugar 6 g

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