Pumpkin Seed Granola with Almonds

Print Recipe

5 from 3 votes

This Pumpkin Seed Granola recipe is easy to make, and gluten-free! Delicious as a snack or with yogurt for breakfast.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 431kcal

Author: Chef Molly Pisula

Ingredients

3 cups old-fashioned oats 9 ½ ounces
1 cup pumpkin seeds also known as pepitas
1 cup pecans coarsely chopped
1 cup almonds raw, not salted or roasted
3 tablespoons light brown sugar packed
2 tablespoons chia seeds optional
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ cup honey 5.6 ounces
2 tablespoons vegetable oil

Instructions

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius), and line a baking sheet with parchment paper or foil.
Mix oats in a large bowl with the next 8 ingredients.
Pour honey and vegetable oil into a small saucepan and heat over medium-low until the honey and oil start to bubble and come together smoothly.
Pour honey mixture over oat mixture and stir until the liquid is incorporated.
Spread on prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until nicely browned.
Cool sheet pan on rack, stir granola, and store in airtight container or ziplock bag.

Notes

If you are looking for a gluten-free recipe, make sure your oat package confirms that the oats are completely gluten-free. Oats themselves are, but some commercially produced oats can be contaminated by being processed in a facility that also processes wheat.

Spread the granola out in a thin layer on the sheet pan so that it all bakes evenly. If your pan isn't big enough to spread out in one layer, use two pans. Similarly, stirring the granola a couple of times while it's baking ensures that all of the granola will turn golden brown at the same time. If you don't do this, you may find the underside of your oats is barely cooked while the top is over brown.

Granola can be stored for 3 weeks at room temperature in a sealed container.

Nutrition