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!
Ingredients
- 4 cups old fashioned rolled oats
- 1 cup pumpkin seeds
- 1 tablespoon ground cinnamon
- ⅓ cup maple syrup
- 1 cup dried cranberries chopped
Instructions
- Prep oven: Preheat oven to 250 degrees.
- Combine ingredients: Toss oats, pumpkin seeds, and cinnamon dry together to mix when, then stir in maple syrup and cinnamon to lightly coat dry mixture.
- Bake granola: 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 + stir in cranberries: 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
- Recipe 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 notes: 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
Serving: 1servingCalories: 284kcalCarbohydrates: 51gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 5mgPotassium: 252mgFiber: 6gSugar: 18gVitamin A: 4IUVitamin C: 1mgCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was!