Toasty Maple Cinnamon Pumpkin Seed Granola

Created by Laura Wright
5 from 3 votes

My maple cinnamon pumpkin seed granola is naturally vegan, crunchy, buttery, loaded with warm spice from cinnamon, and fragrant with vanilla. Perfect for having on top of yogurt with fruit or for snacking on by the handful!

An overhead shot shows a ceramic bowl with pumpkin seed granola and some almond milk in bright sunlight.

Learn how to make maple cinnamon pumpkin seed granola from scratch in just a few simple steps! It’s the best breakfast with yogurt or nut milk and some fresh diced fruit. This nut-free granola is also lovely to bring as a host gift! For best results, toast the oats in the oven before coating in the maple and coconut oil mixture. Yields about 9 cups.

A 3/4 angle image shows a baking sheet of pumpkin seed granola with a metal spatula sticking out.
A head-on shot shows a hand using a whisk to combine coconut oil, maple syrup, cinnamon, salt, and vanilla extract in a glass measuring cup.

Granola was my introduction to cooking and preparing food for myself! After trying it at a nature resort in Costa Rica as a teen (served with warm milk), I was hooked. This toasty maple cinnamon pumpkin seed granola is my go-to classic granola. Sometimes I’ll switch up the pumpkin seeds for pecans or almonds, but the core flavour stays the same. It’s crunchy, crispy, perfectly sweet, and golden.

I like that this seed granola recipe gets a few little clumps in it too! For the clumpiest granola ever, the mega-clump granola recipe in my cookbook is a winner! I typically eat this pumpkin seed granola with nut milk and some chopped seasonal fruit on top. Having it in a little vegan yogurt parfait is also nice.

I also appreciate how simple this one is to throw together. There are only 7 ingredients needed in this pumpkin seed granola recipe. Rolled oats are first toasted in the oven for 15 minutes. This step gives you that toasty, nutty, almost popcorn-like aroma. It’s such a simple thing, but this extra step makes a big difference. From there, the toasted oats are tossed with raw pumpkin seeds and coated in a mixture of maple syrup, coconut oil, vanilla extract, ground cinnamon, and salt.

More vegan granola goodness:

Once cooled and packed into jars, this granola will keep on the counter for a few weeks. Will it actually last that long? I doubt it! This one is hard to stop snacking on :)

An overhead shot shows a maple syrup and coconut oil mixture being poured over toasted oats and pumpkin seeds in a large enamelware bowl.
An overhead shot shows a baking sheet filled with golden pumpkin seed granola in direct evening light.
An overhead shot shows a ceramic bowl with pumpkin seed granola and some almond milk in bright sunlight. A jar and sheet pan of the granola is nearby.

Toasty Maple Cinnamon Pumpkin Seed Granola

My maple cinnamon pumpkin seed granola is naturally vegan, crunchy, buttery, loaded with warm spice from cinnamon, and fragrant with vanilla. Perfect for having on top of yogurt with fruit or for snacking on by the handful!
5 from 3 votes
An overhead shot shows a ceramic bowl with pumpkin seed granola and some almond milk in bright sunlight.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings 9 cups

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

Notes

  • I use extra virgin coconut oil because of the amazing buttery taste it gives. It does have a bit of a coconut tang so if you aren’t into that, reach for a grapeseed, sunflower or even olive oil.
  • This recipe will keep in a sealed container on the counter for up to 3 weeks.
  • The first edition of the recipe had a full cup each of coconut oil and maple syrup. Of course, this makes for a richer and slightly sweeter granola. I personally found that reducing the amount to ¾ cup each didn’t sacrifice taste or texture.

Instructions

  • Preheat the oven to 350°F.
  • Place the rolled oats on a large parchment lined baking sheet (I use a full sheet pan size–2 half sheet pans is also great) and toast in the oven until fragrant, about 15 minutes. Remove the toasted oats from the oven.
  • Lower the oven temperature to 325°F. Set the lined sheet pan aside.
  • To a large bowl, add the toasted oats with pumpkin seeds. In a liquid measuring cup, whisk together the cinnamon, salt, coconut oil, maple syrup and vanilla. Pour this mixture over the oats and pumpkin seeds. Using a spatula, stir the oat mixture until thoroughly coated and evenly mixed.
  • Transfer the oat mixture to your baking sheet and bake for 45 minutes or so. Stir and flip the granola around a couple times throughout the baking process to promote even browning. The finished granola should be deep golden brown and drying up a bit.
  • Allow granola to cool thoroughly (it will continue to crisp up and dry out) before packing into jars, bags etc.
A 3/4 angle image shows a bowl with granola and almond milk in direct sunlight.
20/07/2011 (Last Updated 29/11/2023)
Posted in: autumn, breakfast, gluten free option, nut free, refined sugar-free, snack, spring, summer, sweet, vegan, winter

5 comments

Recipe Rating




  • Rupert

    5 stars
    Loved it

  • rhon

    Do you know where to find pumpkin seeds that aren’t from China?

  • Marilyn

    What is the nutritional content? 

  • Luis Antonio

    Awesome and nutritious!

  • mich

    Gah! Wanted a good granola recipe! Definitely trying this.