Pumpkin and Flax Seed Granola
Skip the store-bought options, and make this healthy pumpkin seed granola with pumpkin puree, maple syrup, nuts, and seeds instead!
Servings: 12 servings
Calories: 260kcal
Equipment
1 Large Baking Sheet
Ingredients
- ⅓ cup pumpkin puree
- ⅓ cup maple syrup
- ⅓ cup almond butter creamy, or any other nut or seed butter
- ¼ cup avocado oil or any neutral oil
- 2 teaspoon vanilla extract
- 3 ½ cups oats
- ½ cup pecans chopped
- ⅓ cup pepitas
- 2 tablespoon chia seeds
- 2 tablespoon flax seeds
- 1 tablespoon pumpkin spice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 325 F. In a large bowl, whisk together the pumpkin puree, maple syrup, almond butter, avocado oil, and vanilla extract until smooth.⅓ cup pumpkin puree, ⅓ cup maple syrup, ⅓ cup almond butter, ¼ cup avocado oil, 2 teaspoon vanilla extract
- Add the oats, pecans, pepitas, chia seeds, flax seeds, pumpkin spice, and sea salt to the bowl and mix until the oats are well coated.3 ½ cups oats, ½ cup pecans, ⅓ cup pepitas, 2 tablespoon chia seeds, 2 tablespoon flax seeds, 1 tablespoon pumpkin spice, ½ teaspoon sea salt
- Place parchment paper on a large baking pan and spread the granola evenly over top. You want one layer of granola and no big clumps so it cooks evenly.
- Bake the granola in the oven for 40 minutes, stirring the granola half way through.
- Allow the granola to cool down for at least 30 minutes before breaking it up into pieces and enjoy!
Notes
Storage : Store the granola in an airtight container. It will keep for up to 10 days out on the counter or in the fridge. Enjoy with yogurt, milk, in smoothies, etc.!
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 101mg | Potassium: 229mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg