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.
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:
- Spiced Sweet Potato Granola with Pecans
- Grain-Free Chocolate Sea Salt Granola Hunks
- Tahini Granola with Orange, Cacao & Mulberries
- No Waste Nut Milk Pulp Granola
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 :)
Toasty Maple Cinnamon Pumpkin Seed Granola
- 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
- 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.
- 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.