Pumpkin And Flax Seed Granola
This pumpkin and flax seed granola is a spin off of traditional homemade granola that is packed with texture and healthy seeds. Ditch your store-bought cereal with this healthier, real food breakfast.
Here’s an article about granola discussing if it’s really good for you or not. I think it’s a no-brainer if you are comparing granola to eating something like ultra-processed like cereal.
Why You’ll Love This Recipe
- BEST TEXTURE Flax seeds and pumpkin seeds add a great texture to this homemade granola.
- HEALTHY This recipe is made healthier by using a lower amount sugar. We also use natural, less processed sugars like honey and molasses.
Ingredients
- Rolled Oats– We love to use old-fashioned oats because they are less processed but quick oats work as a substitute if needed.
- Oat Flour– I don’t buy oat flour at the store. Instead, I take rolled oats and blend them in a blender until they become the texture of flour.
- Coconut Oil– You can use any type of oil in this recipe. I’ve always used coconut oil but butter, lard, avocado oil, and any other mild fat would also work. Using animal fats like butter and lard with shorten the shelf life.
How to Make Homemade Pumpkin Flax Granola (Step by Step)
STEP 1: Preheat oven to 350 degrees Fahrenheit. Line the bottom of 1 three quarter sheet cookie tray (21″x15″) with parchment paper. Combine honey, molasses, oil, and sea salt in a small saucepan. Stir occasionally until everything is melted and dissolved together.
STEP 2: Remove from heat and add in vanilla. Stir.
STEP 3: Combine oats, oat flour, pumpkin seeds, flax seeds, and cinnamon in a large bowl. Stir together.
STEP 4: Add in melted oil and sugars mixture to the large oat mixture bowl, stir until everything is coated.
STEP 5: Transfer oat mixture to the prepared three quarter sheet baking pan. Cook for 15-25 minutes. Rotating the tray halfway through. I highly recommend starting at 15 minutes checking for doneness after that, then if it’s not done add an addition 5 minutes and check again. Repeating this process until it’s golden brown on the top.
STEP 6: Cool and store in an airtight container for up to 3 months.
Frequently Asked Questions
Quality ingredients are key to making a good granola. Choose fruit and nut add-ins that you actually like. We love how the pumpkin seeds taste with a splash of flax seed in every bite too. Try our recipe, and then experiment with other ingredients that tailor to your liking.
Of course! We instantly fell in love with flax seed as a granola ingredient the first time we tried it. Adds a perfect amount of nutty, toasted flavor to an already delicious granola recipe.
Most health food stores will carry bags of raw pumpkin seeds for eating. They are often called pepitas depending on where you live. We have occasionally seen them at big box grocery stores as they become increasingly more popular.
Other yummy breakfast recipes to try:
If you made this Pumpkin Flax Seed Granola or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Ingredients
Wet Ingredients
- ½ cup honey
- 2 tablespoons molasses
- ⅔ cup oil (avocado or coconut works well)
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Dry Ingredients
- 6 cups oats
- ½ cup oat flour or wheat germ
- ½ cup pumpkin seeds
- ¼ cup flax seeds
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line the bottom of 1 three quarter sheet cookie tray (21″x15″) with parchment paper.
- Combine honey, molasses, oil, and sea salt in a small saucepan. Stir occasionally until everything is melted and dissolved together.
- Take off heat and add in vanilla, stir.
- Combine oats, oat flour, pumpkin seeds, flax seeds, and cinnamon in a large bowl. Stir together.
- Add in melted oil and sugars mixture to the large oat mixture bowl, stir until everything is coated.
- Transfer oat mixture to the prepared three quarter sheet baking pan.
- Cook for 20-30 minutes. Rotating the tray halfway through. I highly recommend starting at 20 minutes checking for doneness after that, then if it’s not done add an addition 5 minutes and check again. Repeating this process until it’s golden brown on the top.
- Cool and store in an airtight container for up to 3 months.
