Maple Cinnamon Pumpkin Seed Granola
Maple Cinnamon Pumpkin Seed Granola, a simple vegan, gluten-free, and nut-free granola recipe that is perfect for fall. Add a bit of crunch to your next smoothie or breakfast bowl!
Do you love fall mornings? Though it’s undoubtedly hard to wake up to darkness as we get deeper into fall, I love cool and crisp autumn mornings with a cup (or two) of hot coffee and a comforting breakfast. And nothing says fall mornings like a pumpkin seed granola with maple and cinnamon.
Every year I cook my weight in pumpkins and squash, and then eat my weight in squash and pumpkin seeds. And while I love them simply roasted with salt, I also love using toasted pumpkin seeds as toppings for seasonal soups and to add an extra crunch to granola.
Are you ready for a delicious and crunchy fall pumpkin seed granola? Read on for the super simple recipe!
How to make Maple Cinnamon Pumpkin Seed Granola
First, toss together oats, pumpkin seeds, and ground cinnamon until well mixed. Pumpkin seeds do not need to be roasted already but they should be cleaned and at least semi-dry.
Next, stir in maple syrup and cinnamon until dry mixture is lightly coated bu not wet. Then spread granola mixture on a baking sheet and bake in oven until lightly toasted but not burnt, about twenty minutes (stir occasionally to taste all sides and prevent burning…I have overcooked many times).
That’s it! A simple granola recipe that comes together in under thirty minutes and is great for batch cooking and enjoying all week long.
Maple Cinnamon Pumpkin Seed Granola: Tips, tricks, and tools
This simple fall gluten free granola recipe requires little equipment, but there are a few kitchen tools, ingredients, and easy recipe variations I recommend:
- A good set of glass mixing bowls: a good quality glass mixing bowl set make mixing granola super simple
- Eco-friendly bakeware: choosing environmentally cookware is key to a building a green kitchen, that’s why I love using my eco-friendly baking sheet
- Responsible ingredients: in addition to using organic ingredients from farms I know and trust when possible, I always buy USDA Grade A organic maple syrup to ensure proper maple extraction practices
- Recipe variations: use this easy granola recipe as a base and make it your own by adding nuts (walnuts, pecans, pistachios, coconut), seeds (sunflower seeds, flax seeds), spices (vanilla, nutmeg, pumpkin spice), or sweets (honey, agave, brown sugar, raisins, etc.)
- Storage: store in an airtight container for up to one month (possibly longer, but we never make it that long because the granola gets eaten)
I hope you enjoy this simple Maple Cinnamon Pumpkin Seed Granola recipe as much as we do! It’s a great breakfast solution for fall that can be made once and saved for up to a month, which saves you time AND money on expensive store bought granolas. And it’s a great topping for pumpkin pie, so consider adding it to your green Thanksgiving menu!
Craving more simple breakfast recipes? Check out our Gooseberry Currant Yogurt Bowl and Simple Salted Honey Fig Toast recipes, great options for busy mornings when you don’t have a lot of time but still want something hearty and delicious.
Did you make this Maple Cinnamon Pumpkin Seed Granola recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save this recipe for later by pinning to your favorite fall Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your breakfast creations!
- 4 cups (320g) old fashioned rolled gluten-free oats
- 1 cup (120g) pumpkin seeds
- 1 tablespoon ground cinnamon
- 1/3 cup (2.5 fluid ounces, or 80ml) organic maple syrup
- 1 cup (165g) dried cranberries, chopped
- Preheat oven to 250 degrees.
- Toss oats, pumpkin seeds, and cinnamon dry together to mix when, then stir in maple syrup and cinnamon to lightly coat dry mixture.
- Spread on a baking sheet pan lined with parchment paper and bake for 20 minutes, or until dry and crunchy but not burnt. Stir 1-2 times throughout cook time to cook evenly.
- Remove from oven and cool completely, then toss with chopped cranberries. Enjoy in and on smoothies, yogurt and oatmeal bowls…or with your favorite milk or milk alternative for a crunchy cereal.
- Notes: Do not bake granola mix with diced dried cranberries; only mix them in after baking. Baked dried cranberries burn easily. Make sure to stir the granola often during baking, depending on the type of oats you use they may overcook easily. You’re looking for crispy oats, not brown and burned!
- Leftovers & Storage: Store completely cooled granola in an airtight container for up to one month (possibly more, but granola may go stale the longer it’s stored).
- Nutrition: This Maple Cinnamon Pumpkin Seed Granola is high in fiber, plant-based protein, and is a good source of iron. It is vegan, gluten-free, refined sugar free, and contains healthy plant-based fats.
Serving Size:1/2-cup serving
Amount Per Serving: Calories: 40Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 1g