pumpkin and mixed seed granola

Pumpkin and Mixed Seed Granola l wanderingroot.com

This is by far one of my favorite granola recipes and it is super simple to boot.  It is perfect this time year and makes for a perfect snack.  Grab it by the handfuls with a warm cup of coffee or pour some almond milk or coconut milk over it and enjoy it by the spoonfuls.  Don't even think about skipping the chocolate either, it really makes this granola sing.  Can you tell I am a chocolate addict?  Even if you aren't a chocolate addict you won't regret having it in this granola.

Pumpkin and Mixed Seed Granola l wanderingroot.com
Pumpkin and Mixed Seed Granola l wanderingroot.com


Pumpkin and Mixed Seed Granola


2 1/2 c oats {gluten free}

1 c pepitas {pumpkin seeds}

1/2 c pecans {roughly chopped}

1/3 c sunflower seeds

1 1/2 tsp pumpkin pie spice

1/4 tsp nutmeg

3/4 c pumpkin puree

1/2 tsp vanilla extract

1/2 c organic grade b maple syrup

1/2 c good quality dark chocolate

1/2 c raisins

nonstick cooking spray

sea salt {optional}



Preheat oven to 325 degrees F.  In a large bowl mix together the oats, pepitas, pecans, and sunflower seeds.  In a small bowl whisk together the pumpkin puree, maple syrup, pumpkin pie spice, nutmeg, and vanilla.  Add the pumpkin puree mix to the oat mixture.  Stir together well.  I use my hands to make sure it is mixed together well.  As you mix with your hands form some little clumps by pinching the mixture together.

Spray two jelly roll pans with nonstick spray {I like to use coconut oil nonstick spray}.  Divide the oat mixture evenly between the two pans and spread it out evenly, making sure to leave some clumps.  Place pans in the oven, one on the middle rack, one on the bottom rack.

Bake for 20 minutes, making sure to occasionally stir the mixture.  After 20 minutes, move the pan on the bottom rack to the middle and vice versa.  Bake for an additional 15-20 minutes or until the granola is golden brown.  Occasionally stir the granola to prevent it from burning.  

Once the granola is golden brown remove from the oven and let cool.  Once cooled add the raisins and chocolate and sprinkle with sea salt if you desire.  Store in an airtight container.  I like to keep mine in mason jars in the freezer.  It easily keeps for a couple of months this way, if you don't eat it before then!


Pumpkin and Mixed Seed Granola l wanderingroot.com