I’ve never been a fan of standard, oat-filled granola. But give me a nutty, paleo style granola?! I’ll eat it all day(and night) long.
This Maple Spiced Pumpkin Seed Granola has two benefits. Number one? The granola itself, obvs. It’s made up of pepitas, sunflower seeds, pecans, almonds, chia seeds, sweetened with maple syrup, spiced with cinnamon, and the whole lot is slow-roasted into crunchy, nutty perfection.
Benefit two? I’d have to say that cooking this granola may be the best way on earth to make your whole house smell like a little piece of HEAVEN. Since it takes several hours to oh-so slowly roast into toasty, sweet, golden morsels, your home will be slowly infiltrated with all the best smells known to man.
Forget holiday candles.
Make yo-self some of this granola instead!
And of course, this granola is totally customizable. Don’t have pecans? Add more almonds. Don’t like almonds? Try cashews instead. Make it a granola that YOU want to eat every day (much like my mother, who hides hers in jars that she stores on her bathroom counter….I guess it’s that good).
- 2 cups Pepitas (shelled pumpkin seeds)
- 1 cup Pecans, chopped into small pieces
- 1 cup Slivered Almonds
- 1 cup Coconut Flakes (unsweetened)
- ½ cup Sunflower Seeds (raw)
- ¼ cup Chia Seeds
- 2 teaspoons Cinnamon
- ½ teaspoon Coarse Salt
- ¼ cup Maple Syrup
- 3 tablespoons Coconut Oil, melted
- Preheat the oven to 250 degrees.
- Toss all ingredients together in a bowl until evenly distributed and well coated in syrup and oil.
- Spread the seed and nut mixture out evenly over a parchment t or non-stick may covered baking sheet.
- Place in the oven and cook for 2 ½ - 3 hours, stirring about halfway through.
- Remove from the oven and let cool.
- The mixture will crisp up as it cools down.
- Stores in an airtight container for weeks!
- Serve over yogurt, oats, etc, or just enjoy on it’s own as a crunchy, nutritious snack!