This pumpkin and flax seed granola is a homemade 5 seed, vegan, gluten-free, and nut-free granola. that’s high in fiber and protein. It makes for an easy breakfast full of large clusters that are a sweet but healthy breakfast treat to serve with fresh fruit, yogurt, or sprinkle on chia pudding.
And, if you’re looking for more delicious fall recipes, try this red lentil coconut soup!
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I was never really a fan of granola because there are so few nuts that I actually enjoy, but this pumpkin garonla uses seeds instead of nuts! It’s a refreshing change of pace and is the perfect granola for those with a nut allergy.
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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Pumpkin and Flax Seed Granola
This pumpkin and flax seed granola is crunchy, wholesome, and easy to make! A cozy, nutrient-packed breakfast or snack perfect for fall.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Nut Free, Pescatarian, Vegan, Vegetarian
Ingredients
6 tbsp/90ml neutral oil
6 tbsp/90ml maple syrup
1 tbsp/15ml vanilla extract
½ tsp/3g salt
½ tsp/2g ground nutmeg
2 tbsp/30ml water (optional, best for creating clumps but will increase baking time)
½ cup/60g ground flax
3 tbsp/36g chia seeds
3 cups/270g rolled oats
½ cup/65g raw sunflower seeds
½ cup/80g raw pumpkin seeds/pepitas
¼ cup/30g raw sesame seeds
Instructions
Preheat oven to 300°F/150 C. Line a baking sheet with parchment paper.
In a large bowl, combine the oil, maple syrup, vanilla, nutmeg, salt, and water (if using, will help create larger clumps and help the chia and flax stick to everything). Whisk until blended.
Stir in the ground flax and chia seed. For best results, allow to sit for 5 minutes to hydrate slightly.
Fold in the oats, sunflower seeds, pumpkin seeds, and sesame seeds. Mix until the liquid coats every bit of oats.
Spread mixture into an even layer on the prepare baking sheet. The oats being in contact with each other and limited disturbance during the baking and cooling will result in the biggest clusters.
Bake for 35-40 minutes, until dry and firm and golden brown. Allow to cool completely before breaking up into clusters
Stores at room temperature for 2 weeks. If moisture gets into the mixture, you can re-crisp the granola in a low temperature oven for 15 minutes.
Ingredients and Substitutions For This Pumpkin and Flax Seed Granola
How To Make Pumpkin and Flax Seed Granola
Preheat oven to 300°F/150 C. Line a baking sheet with parchment paper.
In a large bowl, combine the oil, maple syrup, vanilla, nutmeg, salt, and water (if using, will help create larger clumps and help the chia and flax stick to everything). Whisk until blended.
Stir in the ground flax and chia seed. For best results, allow to sit for 5 minutes to hydrate slightly.
Fold in the oats, sunflower seeds, pumpkin seeds, and sesame seeds. Mix until the liquid coats every bit of oats.
Spread mixture into an even layer on the prepare baking sheet. The oats being in contact with each other and limited disturbance during the baking and cooling will result in the biggest clusters.
Bake for 35-40 minutes, until dry and firm and golden brown. Allow to cool completely before breaking up into clusters
Stores at room temperature for 2 weeks. If moisture gets into the mixture, you can re-crisp the granola in a low temperature oven for 15 minutes.
Stacie’s Tips
If you like fruit in your granola, dried cranberries, blueberries, or tart dried cherries will add antioxidents. Add ¾ cup dried fruit after baking or fruit will burn in the oven.
Use raw seeds: Using roasted seeds will result in them over cooking and becoming bitter.
Oil choice: Any neutral oil, vegetable oil, or melted coconut oil will work for this recipe.
Vegan and Gluten Free Breakfast Ideas
Peanut Butter Banana Oat Bars– These peanut butter banana oat bars are an easy vegan and gluten free peanut butter and banana bars with chocolate chips. They are soft and chewy oat bars that are perfect for on-the-go breakfasts and snacks.
Sweet Potato Black Bean Hash– This sweet potato black bean hash is an easy and filling sweet potato hash with black beans and bell pepper for breakfasts or lunches. It has lots of flavor from fresh vegetables and plenty of seasoning but simple to pull together in one pan.
