Y'all, I have a hard time enjoying many of the store
The beauty of a recipe like this is that you can spice it up any way you like it. If you want to make it a little sweeter or a little more savory, feel free! As a chef I often make a recipe once to gain a better understanding, then when I make it again I can add my own twist to it.
For me, I like to keep this on the autumnal side, even for year-round use. But sometimes I like to add some turmeric. I am always on the search for anti-inflammatory foods!
If you do so, add a couple of cracks of black pepper as well. It is needed to activate the turmeric. However, just a few cracks
Making Pumpkin Seed Granola
What's beautiful about granola is that you basically toss everything in a bowl, mix, and bake. This one has just one extra step to bring the wet mix to a boil. This is just a best practice to make sure the sugar completely dissolves.
If you were just using only liquid sugars, like honey or maple syrup you could just mix that into the dry ingredients and bake. I find making your own granola so much more satisfying than buying it. And you can make it to your tastes.
Mohawk Valley Trading Company provided me with some Maple Syrup and Honey that I was able to use in this recipe. Read more on their American honey's HERE. And get more info on their Maple Syrup HERE.
Make this Pumpkin Seed Granola soon, because it makes my Harvest Pumpkin Crunch Pancakes extra special and you'll want to use it to make them. I promise you'll want to have it ready. They are the most delicious nutty pumpkin pancakes you ever did have!
More of my
Favorite
Pumpkin Recipes
If you love all things pumpkin as much as I do, be sure to check out the Pumpkin section of my website. You'll find things like Pumpkin Spice Cinnamon Rolls, Pumpkin Milk, and the MOST DELICIOUS Pumpkin Chocolate Chunk Oatmeal Cookies!
📖 Recipe
Pumpkin Seed Granola
I love this granola in pancakes, on top of French toast, in yogurt and any other way you could imagine! If you anything like me you like to keep the fall feels all year long and this just helps make that a reality.
Ingredients
- 8 cup Rolled Oats
- 1 ½ cups Oat Bran
- 1 cup Pumpkin Seeds
- 1 cup Sliced Almonds
- 1 cup Cashew Pieces
- 1 cup Pecans , pieces
- 1 cup Walnuts , pieces
- 1 ½ teaspoons Kosher Salt
- ½ cup Brown Sugar
- ¼ cup Maple Syrup
- ¾ cup Honey
- 1 cup Vegetable Oil
- 1 tablespoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 tablespoon Vanilla Extract
Instructions
- Combine the oats, oat bran, pumpkin seeds, almonds, cashews, pecans, and walnuts in a bowl and toss to combine.
- Preheat oven to 325 degrees. Line 2 sheet pans with parchment paper or tin foil.
- In a saucepan, combine the salt, brown sugar, maple syrup, honey, oil, cinnamon, pie spice, and vanilla and cook over medium heat. Bring to a boil. Stir until the brown sugar is dissolved and pour over the oat and nut mixture.
- Stir well, until everything is evenly coated. Transfer to sheet pans and bake in the oven, stirring every five minutes or so. Bake for 20-30 minutes total, until evenly browned and toasted to your liking.
- Enjoy!
Notes
Use this recipe to make my Harvest Pumpkin Crunch Pancakes and settle in for a fall to remember!
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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