Homemade Pumpkin Flaxseed Granola Recipe (no refined sugar)

Homemade Pumpkin Flax Granola Recipe - Made with whole grain oats, naturally sweetened with honey and maple syrup, packed with pumpkin seeds, flax, walnuts, and warm spices. Perfect during the fall season!

Course Breakfast

Prep Time 5

Cook Time 45

Total Time 50

Servings (6 cups)

Calories 119kcal

Author Rebecca Taig

Ingredients

Dry Ingredients

3 cups gluten-free rolled oats, (300 grams)
1 cup pumpkin seeds, (120 grams)
½ cup walnuts, chopped, (60 grams)
¼ cup flaxseed, (42 grams)
2 teaspoons cinnamon
1 teaspoon cardamom
½ teaspoon salt

Wet Ingredients

¼ cup coconut oil, melted, (60 ml)
¼ cup honey, (84 grams)
¼ cup pure maple syrup, (60 grams)
1 tablespoon vanilla extract

Instructions

Mix the dry ingredients. Preheat your oven to 275°F (135°C). In a large bowl, whisk the dry ingredients together.
Add the wet ingredients. Using a rubber spatula, stir the wet ingredients into the dry mixture until fully coated.
Bake the granola. Line two 9x13-inch baking sheets with parchment paper. Divide the granola between the two pans spreading it out evenly in a single flat layer, packing it close together. Bake for 25 minutes.
Remove and stir. Remove the baking sheets from the oven and stir the granola. Pack it together once more. Rotate your pans when you place them back in the oven. Bake for an additional 20-25 minutes, being careful not to burn the granola. The granola should be somewhat crispy and golden brown in color. It will also continue to harden when cooling.
Let the granola cool. Remove the granola from the oven and let it cool to room temperature. If you have time, let it cool for 2 hours to optimize the crunchiness. Once cooled, lift the parchment paper and break the granola up into clusters or small pieces, depending on your preference. Place it in a sealed container and store it for up to 2 weeks.

Notes

Storage: The best way to store this pumpkin flax granola is to let it cool completely, then place it in an airtight container. I love using these mini glass tulip jars to store the granola in our pantry. The granola will last up to two weeks at room temperature.

Check at the 40-minute mark! Every oven is different, so I recommend checking your granola at the 40-minute mark to avoid burnt granola. It is common for one pan to take up to 5 minutes longer, and if this is the case, remove the pan that is ready and continue baking the other pan until golden brown.

Use a food scale to measure. In the recipe card, I provide measurements in grams and millimeters to create this recipe precisely, and using a food scale helps. Most measuring utensils I find are inaccurate.

Divide the recipe in half: This recipe can easily be divided in half. Bake a half batch for only 40 minutes!

Variations:

- Vegan - Make this recipe vegan by substituting honey for agave or extra maple syrup.

- Spices - Instead of cardamom and cinnamon, try using an equal amount of pumpkin pie spice.

- Nuts - Pecans and sliced almonds would make great substitutions for walnuts.

Nutrition