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Avatar photoIsha Joe

Pumpkin Flax Granola Recipe

This pumpkin flax granola recipe is loaded with nutritious good things and sweetened with honey. It’s crunchy, chewy, clustery and satisfying! It is perfect for yogurt, smoothie bowls and snacking.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 24
Course: Breakfast
Cuisine: American
Calories: 113
Ingredients Method Notes

Ingredients
  

  • 3 cups Rolled oats Old fashioned whole grain*
  • 1/2 cup coconut flakes (unsweetened) or shaved almonds
  • 1 cup pumpkin seeds shelled
  • 1/4 cup flax seeds
  • 1/4 cup honey
  • 1/4 cup maple syrup (real maple syrup)
  • 1/4 cup coconut oil melted into liquid form (can sub with butter or oil of choice)
  • 1/2 tsp salt

Method
 

  1. Preheat oven to 325˚F. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
  2. In a second bowl, stir together 1/4 cup coconut oil,** 1/4 cup honey, 1/4 cup of maple syrup, and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
  3. Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a really large 3/4 baking sheet lined with parchment paper and bake at 325˚F for 18-20 minutes, stirring once halfway through baking for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.

Notes

*We used Bob’s Red Mill
**Measure coconut oil first then measure honey in the same cup. The oil coats the cup so the honey slides out easily.