This crunchy pumpkin seed granola is chock-full of quinoa, sunflower and pumpkin seeds. It makes for a great seasonal breakfast.
About Pumpkin Seed Granola
People often enjoy granola for breakfast or even for a snack. It is usually a crunchy mixture of nuts, oats, dried fruit, syrup, and flavourings that is baked until crisp and golden in the oven.
While you could purchase granola from the grocery store, it can be much more affordable to make it at home. Plus, you have full control of what you put into the mixture.
This pumpkin seed granola blend is perfect for fall when the weather is crisp and pumpkin spice flavours are on the menu. This crunchy blend comprises of oats, pumpkin seeds, sunflower seeds, quinoa, and pecans for the dry elements.
If desired, you could substitute the quinoa with puffed amaranth, a type of seed that has been puffed similar to popcorn. They are high in protein and other nutrients and add a nice puffed rice type of texture to the granola mix.
Meanwhile, pumpkin puree, coconut oil, and maple syrup bind everything together. A little salt and pumpkin spice bind all of the flavours, making an incredibly addictive breakfast food you may want to eat all day. You can also add studs of dried cranberries or raisins to impart some colour and sweetness, but these are optional. The colour of the red cranberries looks particularly great against the green pumpkin seeds.
How to Make Pumpkin Seed Granola
If you aren't a regular cook or baker, this pumpkin seed granola is incredibly easy to make. You will want to start by warming your oven to 300 degrees Fahrenheit. While you may think that a higher temperature would be ideal, this granola includes delicate ingredients that you don't want to brown too quickly. The idea is to get the entire mixture golden, toasted, and fragrant, but not burnt.
Next, you mix all of the ingredients (except for the dried fruit) in a large bowl until well-combined. You will want to ensure that all of the seeds and oats are adequately coated in the maple syrup, pumpkin puree, oil, and spices. Afterward, you arrange the mixture in an even layer on a large baking sheet. In order to achieve the appropriate texture and colour, it is crucial to give the mixture enough space.
The entire pumpkin seed mixture bakes in the oven for a total time of 30 to 45 minutes, stirring halfway for even cooking. The reason for such a significant time range is that some may like their granola toastier and crisper than others. If you like a more lightly toasted flavour, feel free to err on the side of 30 minutes. Meanwhile, a total time of 45 minutes will result in a slightly darker colour.
After baking, you can sprinkle the granola with dried cranberries or raisins if using. These don't go in during baking, because they tend to dry out in the oven and lose their vibrant appearance. Chewy, supple dried fruit is best in this healthy pumpkin seed granola mixture.
How to Make Pumpkin Spice
While you could certainly purchase pumpkin spice from the grocery store, it isn't always available. Luckily, it is a relatively simple process to make it yourself. In fact, you can view my Homemade Pumpkin Spice recipe to learn how to mix a batch so that you can use it in this granola and other recipes.
My version includes classic dessert spices like cinnamon, nutmeg, ginger, allspice, and cloves. They simply get mixed together and stored until ready to use.
To ensure that your batch is always fresh, I recommend making it in small batches so that you can use it in a reasonable amount of time. Spices can lose their robust flavours over time, resulting in less tasty dishes. Generally speaking, if stored properly, both whole and ground spices should keep for up to a total time of 2 years just fine. The telling signs that they may be past their prime is if they cake together, are dull in taste, or have a pale appearance. You should be able to minimize the chances of all those elements by storing the spice mix in an airtight container in a dark cupboard in between uses.
How to Eat Pumpkin Granola
Pumpkin granola is wonderful as it is for a snack. It also tends to work well on hikes because it is light to carry and is robust in calories.
One of the best ways to enjoy it is in a bowl with your favourite dairy, nut, or soy milk, though. This is particularly great if you are a fan of the convenience of boxed breakfast cereal in the morning, but want to have something healthier on hand. You can simply keep a jar of this granola with rolled oats in your pantry to have ready when you need a fast breakfast in the morning.
Another option is to sprinkle it on your favourite dairy or coconut yogurt. For an extra fancy touch, consider layering it with the yogurt to make a parfait type breakfast dish.
More Granola Recipes To Make:
- Almond Mocha Granola
- Almond Butter Granola
- Coconut Oil Granola
- Healthy Granola Bar Recipe
- Paleo Tigernut Granola
Original photos from 2014
Pumpkin Granola
Ingredients
- 3 cups rolled oats
- ¾ cup pumpkin seeds
- ¾ cup sunflower seeds
- ½ cup quinoa or puffed amaranth
- ½ cup pecan nuts pieces or chopped
- 2 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- â…” cup pumpkin puree
- ½ cup maple syrup
- 2 tablespoons coconut oil
- ½ cup dried cranberries or raisins; optional
Instructions
- 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.
Cynthia
Hello! I wanted to make this recipe because I love granola but it's expensive and not always a healthy breakfast option. This recipe is cooking in the oven right now, perfect for the season of fall that has just begun. I couldn't find pumpkin puree at my grocery store so I cooked a sweet potato. Might bring it along with me for an upcoming trip, can't wait to eat his with my coconut yogurt!
Regina | Leelalicious
What a great idea to use sweet potato puree instead! I bet it tastes amazing
Mary
What can I sub for the pumpkin purée? I don’t have any. What about apple sauce?
Regina | Leelalicious
Yes applesauce will work. I actually have a very similar recipe for apple granola here https://leelalicious.com/apple-pie-granola/
Kristine
We are on an anti candida diet. So I was thinking of swapping the oats out with millet, flax, chia, and coconut flakes. And the maple syrup out with Lankanto. And soaking all the grains and seeds first. I will let yoyou know how it turns out!
Regina
I am curious to hear how it goes
April
I have a little girl named Olivia Louise and we call her Livi Lou too! It was so funny to read that! Recipe looks delicious!
Regina
The nickname works perfectly for your little girl. Mine doesn't have a middle name that is anything like Lou, but somehow Livi Lou just flows so well. We've been using it since her first few weeks.
Becky
I just mae this today and it is delicious! I added unsweetened flake coconut, flax and chia. And I added raisins the last 15 minutes. My husband won't even try granola but kept walking by and sneaking some of this crunchy snack! Thanks for sharing your recipe.
Regina
Yay!! Turning a granola hater is best kind of praise this recipe could get
Ruth
Doesn't the quinoa get too hard, and possibly break a tooth? Seems like it would be very gritty. Mixing in Pumpkin seems like a great idea!
Regina
The quinoa definitely gives some extra crunch to the granola. If you don't think that's something you'd like, you can omit the quinoa or maybe use puffed quinoa instead
Sarah
You could cook the quinoa before hand. Make sure to drain and dry it. You'll end up with quinoa cris pies. So yummy I make them all the time 🙂
Regina
That sounds like a great idea. Thanks for the tip!
Rosalinda R
this was not sweet AT ALL, like not even a little bit. i would add some coconut sugar next time. This isn't something i would make again.
Regina
I am sorry this didn't turn out to your liking. As I mention in the title it is a very healthy granola recipe. If you like it sweeter, it is easy to increase the sweetener
Rosalinda R
do you melt the coconut oil?
Lisa
I'm allergic to coconut. What other oil would you recommend?
Regina
I also really like avocado oil or grapeseed oil
Bjean
I love this granola recipe, can the Quick cooking oatmeal be used in recipe?
Samira Jamil
Greetings from the island of Malta!
Thank you Regina for sharing this wonderful recipe. I am just making my second batch in as many weeks 🙂 it's been a real hit with everyone who has tried it.
I toast a slice of brown bread, drizzle it with extra virgin olive oil, add a dollop of Greek yoghurt, a tablespoon of your granola and a drizzle of honey for an amazing breakfast. A great way to start one's day!
Regina
Yum! I love the way you use this granola in your breakfast. Makes me hungry!
Rebekah
Hey, This may be a dum question but I've never made granola before but do I need to cook the quinoa first?
Regina
Hi Rebekah, no I don't cook the quinoa. I like the crunch the baked seeds add. You can also switch the quinoa to another seed/nut. Granola recipes are very easily adjustable 🙂
Nancy
Looks delicious! Do you have a calorie count per 1/2 cup serving?
Regina
Hi Nancy, oh my, I totally forgot to post the yield of this recipe when I posted it last year. This could only have been new-mommy brain 😉
I updated the recipe and added an approximate nutrition label. Hope this helps.
Susan
what is the serving size? Looks great! Do you refrigerate it?
Regina
Hi Susan, thank you! 🙂 I just keep it in a air tight container (usually a mason jar) in a cool, dark shelf. Not the fridge.
Oh boy, serving sizes for granola vary, I guess. Sometimes I use just a couple tablespoons on top of yogurt and fruit. Other times I have a bowl of just granola with milk. In that case I would say 1/2 cup probably.
Marti
Does the quinoa have to be rinsed, (cleaned), first to get off the "chalky" taste?
Regina
Hi Marti, the quinoa brand I use is pre-rinsed. If yours isn't, yes I would recommend rinsing
Tara
Looks wonderful...just a quick question about the qunoa: do you cook it first?
I have never made anything with uncooked quinoa...kinda nervous...lol
Thanks!
Regina
Hi Tara, I use it uncooked. Since it is being baked together with the oats and other ingredients the seeds get a nice toasty crunch. So it won't be like chewing raw quinoa seeds 😉
Jacquee
I'd like the ability to freeze time...maybe eating more granola will give me that power. Love this combo - perfect companion to a heaping bowl of Greek yogurt and fruit.
Regina
With yogurt and fruit is exactly how I always have this granola.
Melissa Belanger
Already 2 months?! 🙂 That's wonderful and she's totally adorable, by the way!! I'm totally getting ready for fall now for obvious baby-related reasons, but some pumpkin granola is such a great breakfast (or snack) for the colder weather. I love it!
Regina
Aww...thanks so much Melissa. You must be so excited for your little girl to arrive as well! But enjoy those nights while you still can 😉
Angie (@angiesrecipess)
I have to make a batch soon! Homemade is the best.
Regina
Absolutely! Store-bought it usually overpriced and too sugary
Susan
I love making granola, I can't wait to try this version.
Regina
Me too!! Almost as much as I love eating it 😉