Description

This Spiced Pumpkin Seed Granola is a grain-free, nut-free, gluten-free, vegan, and paleo-friendly snack made with wholesome seeds, warm spices, and natural sweetener. Perfect for a healthy breakfast or energizing snack, it features toasted pumpkin, sunflower, sesame, and flax seeds combined with cinnamon and pumpkin spice, lightly sweetened with maple syrup and finished with toasted coconut for crunch and flavor.

Ingredients

Seeds & Spices

1 cup raw pumpkin seeds
⅔ cup raw sunflower seeds
¼ cup raw sesame seeds
2 tablespoons flax seeds
½ teaspoon cinnamon
1 teaspoon pumpkin spice (or homemade pumpkin spice blend)
¼ teaspoon sea salt or coarse kosher salt

Sweetener & Add-ins

¼ cup maple syrup
⅓ to ½ cup unsweetened coconut

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Instructions

Preheat Oven: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the granola.
Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup, then set it aside.
Mix Ingredients: In a mixing bowl, combine all the ingredients except the unsweetened coconut—this includes pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, cinnamon, pumpkin spice, salt, and maple syrup. Stir thoroughly until everything is well combined and evenly coated.
First Bake: Spread the seed and spice mixture evenly onto the prepared baking sheet. Bake in the preheated oven at 325 degrees Fahrenheit for 20 minutes to toast the seeds and develop flavors.
Add Coconut and Continue Baking: Remove the baking sheet from the oven. Add the unsweetened coconut to the granola on the pan and stir gently to mix the coconut evenly with the baked seeds. Return the pan to the oven and bake for an additional 5 to 7 minutes to toast the coconut until golden and fragrant.
Cool Down: Remove the baking sheet from the oven and allow the granola to cool completely on the pan. This helps it crisp up and makes it easier to break into pieces.
Serve and Store: Once cooled, break the granola into smaller clusters. Optionally add any desired mix-ins such as dried fruit or chocolate chips. Enjoy immediately or store in an airtight container for a convenient, healthy snack.

Notes

For a homemade pumpkin spice blend, mix 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg.
Avoid overbaking to prevent burning; watch closely during the last few minutes of toasting the coconut.
You can customize this granola with dried fruits, cacao nibs, or seeds after baking.
Store granola in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.