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Crispy Pumpkin Seed and Chia Granola
Warm cinnamon and cardamom fill the kitchen as this hearty pumpkin seed and chia granola bakes. It's packed with rolled oats, shredded coconut, and toasted pecans for a deeply satisfying texture. A quick stovetop blend of pumpkin puree, coconut oil, and maple syrup binds the dry ingredients together, creating perfectly sweet, crisp clusters. You'll love having a fresh batch on hand to sprinkle over thick yogurt or grab by the handful for a midday snack.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
Ingredients
- 330
- 21g
- 62mg
- 31g
- 5g
- 11g
- 7g
- 4 cups rolled oats
- 1 cup sweetened shredded coconut
- 1 cup pecan pieces
- 1 cup raw, unsalted shelled pumpkin seeds
- 3 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ⅔ cup pumpkin purée
- ½ cup coconut oil
- ½ cup 100 percent grade A maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1Preheat the oven to 350°F.
- 2Toss the rolled oats, shredded coconut, pecans, pumpkin seeds, chia seeds, cinnamon, cardamom, and salt in a large mixing bowl until evenly distributed.
- 3Warm the pumpkin puree, coconut oil, maple syrup, and vanilla extract in a small saucepan over medium heat. Whisk continuously to prevent the oil from separating, then pour the warm mixture over the dry ingredients.
- 4Stir everything thoroughly with a spatula until all the dry ingredients are fully coated in the pumpkin mixture.
- 5Divide the granola between two large baking sheets, spreading it into a thin, even layer. Bake for 22 to 24 minutes, stirring halfway through. Stirring prevents the edges from burning while the center toasts evenly.
- 6Remove the baking sheets from the oven and let the granola cool completely on the pans. It won't be crunchy right away, but it'll crisp up as it rests.
Notes
- Storage: Keep the cooled granola in an airtight container at room temperature for up to two weeks.
- Tip: Don't stir the granola while it cools if you prefer larger, chunky clusters.
- Serve: Spoon over Greek yogurt, pair with your favorite milk, or eat it straight from the jar.