Pumpkin Seed Granola (Nut-Free, Grain-Free) – a delicious recipe with pumpkin seeds, coconut, chia seeds, sunflower seeds, coconut oil, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat your oven to 300F. Combine the pumpkin, sunflower and chia seeds in a small food processor, and pulse just enough to break down the seeds into chunky texture.
2
Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt. Stir until well coated, then transfer to a baking sheet lined with parchment paper or foil paper.
3
Spread the mixture evenly using your hands, or a fork.
4
Bake at 300F for about 15 minutes, stirring half-way through to avoid burning. Check it after 10 minutes. You want this mixture nice and golden, not burnt!
5
Allow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.
212
kcal
Calories
16
g
Fat
14
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup pumpkin seeds, 1 cup shredded unsweetened coconut, 1/4 cup chia seeds, 1/4 cup sunflower seeds, and more.
Yes, Pumpkin Seed Granola (Nut-Free, Grain-Free) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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