Toasty Maple Cinnamon Pumpkin Seed Granola
Ingredients
-
8
cups
rolled oats
-
1 ½
cups
raw, shelled pumpkin seeds
-
1
tablespoon
ground cinnamon
-
½
teaspoon
fine sea salt
-
¾
cup
melted extra virgin coconut oil
-
¾
cup
maple syrup
-
1
tablespoon
vanilla extract
Instructions
- 1. Preheat the oven to 350°F and toast the rolled oats on a parchment-lined baking sheet for about 15 minutes until fragrant.
- 2. Lower the oven temperature to 325°F and set the baking sheet aside.
- 3. In a large bowl, combine the toasted oats with the pumpkin seeds.
- 4. In a liquid measuring cup, whisk together the cinnamon, salt, coconut oil, maple syrup, and vanilla extract.
- 5. Pour the mixture over the oats and pumpkin seeds, stirring until everything is evenly coated.
- 6. Spread the mixture back onto the baking sheet and bake for about 45 minutes, stirring occasionally for even browning.
- 7. Allow the granola to cool completely before packing it into jars or bags.
Nutrition Facts (estimated)
Servings
9 cups
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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