Pumpkin and Flax Seed Granola
Servings: 7 cups
Calories: 606kcal
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.
Nutrition
Calories: 606kcal | Carbohydrates: 74g | Protein: 12g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 442mg | Fiber: 9g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 4mg
