Pumpkin Seed Granola

I’ve been varying stages of vegetarian, vegan, pescetarian, you name it-tarian, throughout my life, all in the pursuit of living a bit healthier. So it goes without saying that I’ve made and ate a lot of granola. It’s super filling, pretty wholesome and really easy to whip up at home. My warm weather breakfast generally goes like this: a big spoonful of thick, plain yogurt, a handful of granola, a swizzle of honey or agave and some sliced local fruit on top. Oh, and a nice cup of tea before the day gets too hot.

I’ve tried a lot of techniques and different add-ins over time, but this adaptation of Bryant Terry’s recipe is easily my favourite. His version is classic with rolled oats as the star ingredient. A huge variety of steamed and flaked grains are available at most bulk food stores so I like to switch it up. They all have different textures and colours and varying degrees of nuttiness. The pre-toasting of the grains is so key. It really develops all of those unique characteristics.

I used to work for a relatively well known Food Network Canada personality and one of the frequent tasks was bagging her made-up granola recipe for sale in the store. Good aspect: you got to snack on granola for a solid hour under the guise of working. Bad: you were so full of granola at lunchtime, the thought of a food break was gross. This stuff is hearty!

Print the recipe here!
Adapted from Bryant Terry’s Vegan Soul Kitchen (one of my faves for sure)
SERVES: makes 9 cups
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 grape seed, sunflower or other neutral oil. This recipe makes a lot so feel free to half it if you can’t get through it fast enough.

2 cups rolled oats
2 cups rye flakes
2 cups kamut flakes
2 cups spelt flakes
1.5 cups raw, shelled pumpkin seeds
1 tbsp ground cinnamon
1/2 tsp fine sea salt
1 cup melted extra virgin (unrefined) coconut oil
1 cup maple syrup (or raw, dark agave nectar)
1 tbsp vanilla extract

Preheat the oven to 350 degrees F. Place all of the oat, rye, kamut and spelt flakes on 1 large or 2 medium parchment lined baking sheets and toast in the oven until fragrant, about 15 minutes. Remove grains from the oven and lower temperature to 325 degrees F, setting lined sheet pans aside.

Mix toasted grains with pumpkin seeds, cinnamon and sea salt until combined. Pour coconut oil, maple syrup and vanilla into mixture and stir to combine. Scrape granola onto lined baking sheets and bake for 40 minutes or so, until the granola is deep golden brown and dried out a bit. Stir and flip the granola a couple times throughout the baking process to promote even browning.

Allow granola to cool thoroughly before packing into jars, bags etc.

20/07/2011 (Last Updated: 20/07/2011)
Posted in: autumn, breakfast, gluten free option, nut free, refined sugar-free, snack, spring, summer, sweet, vegan, winter
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