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Maple Cinnamon Pumpkin Seed Granola

three glass bowls with yogurt and pumpkin seed granola

5 from 1 reviews

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!

Scale

Ingredients

Instructions

  1. Preheat oven to 250 degrees.
  2. Toss oats, pumpkin seeds, and cinnamon dry together to mix when, then stir in maple syrup and cinnamon to lightly coat dry mixture.
  3. 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.
  4. 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

Notes:

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.

Nutrition

Keywords: pumpkin seed granola, vegan, gluten-free

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