Almond and Pumpkinseed Granola
Isn’t granola the perfect simple meal? I love having it on hand for a quick snack. This almond and pumpkin seed granola is plant-based and gluten-free and made using 100% maple syrup. You can play with the nuts, seeds, and dried fruit to find your own favorite combination. Make sure to check out my tips on creating oat clusters.
Simple, Quick, and Filling
Granola is the perfect breakfast and snack to have on hand. It’s healthier than store bought cereal and much cheaper than purchasing stocks of natural granola. For pregnant and breastfeeding mamas who need a quantity of easy and healthy meals handy it is just the thing. It keeps well for a while and you can make a big quantity and have it as a backup meal.
It is a great way to make sure you fit protein, omega 3, and fiber into your snacks. Oats and almonds are also known to boost milk supply and can be beneficial when breastfeeding. Granola keeps well outdoors; and if you add nuts and fruit gives great energy for a day outside of the house. If you have a cooler you can enjoy it with yogurt, if not then it’s great with almond milk as well.
This granola is unique. Following a trick I learned on America’s Test Kitchen long ago, it isn’t mixed at all during baking. Instead, the granola is firmly pressed down into the baking sheet and baked for 40 minutes at a low temperature. It’s left to cool, and then broken into clumps. I love using a mix of rolled oats and instant oats to help form the best clusters. The recipe is very versatile in relation to the types of nuts, seeds, and dried fruit you can add. If you want to really have fun with it feel free to add some chocolate chips or cubes of halva. I’ve tried all different varieties, and here is one of my favorites. Just make sure to add the raisins after baking and not in the oven, so they don’t get hard.
The sweeteners and type of oil can be played with as well. I’ve found that using 100% maple syrup adds a wonderful flavor and forms nice clusters. I like using silan (date syrup) sometimes as well, but it can be a bit heavy, so it’s nicer to use part silan and part honey, sugar, or maple syrup. Coconut oil, grapeseed, canola, rice bran, or even butter will all work nicely. Coconut oil leaves a slight coconut taste.
Almond and Pumpkin Seed Granola
You'll love these perfect clusters of oats, nuts, and seeds. This granola is vegan and gluten free and made with 100% maple syrup. It's the perfect quick and healthy snack or breakfast to have on hand.
INGREDIENTS
- 4 cups rolled oats
- 4 cups instant oats
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/3 cup sesame seeds
- 1/3 cup coconut
- 1 cup oil grapeseed, coconut, canola, etc
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- a pinch of salt
- 1/2 cup-1 cup of dried fruit (optional) raisins, dried cherries, etc.
INSTRUCTIONS
- Preheat the oven to 160 C/ 320 F (top and bottom without convection)
- Line a large baking tray with baking paper.
- In a large bowl mix together the rolled oats, instant oats, almonds, pumpkin seeds, sesame seeds, and coconut.
- In a separate smaller bowl whisk together the oil, maple syrup, vanilla, cinnamon, and salt until well combined.
- Pour the wet mixture on top of the oats and nuts and mix well until all of the oats and nuts are coated.
- Pour onto the baking paper lined baking tray.
- Smooth and even out the granola mixture and then firmly pat it down with a spatula.
- Bake for 30-40 minutes until golden but not burnt. If needed flip the baking tray midway. Do not mix at all while baking.
- Remove the granola from the oven and let cool for at least 20 minutes. It will cool and harden.
- Gently lift the edges of the baking paper in order to break the sheet of granola into chunks. Try not to dig into it with a spoon but use the baking paper and your hands to gently break the sheet up.
- Mix in your dried fruit.
- Once the granola is completely cool then store it in an airtight container. Will last at least a week if not more.
NOTES
Notice that this recipe is quite versatile. Feel free to add your own favorite nuts, seeds, and dried fruit.
Maple syrup can also be replaced with other sweeteners such as sugar, honey, or silan. If using silan then we like to use 3/4 cup of silan and 3 tablespoons of a different sweetener. If using silan make sure to check the granola earlier as it can burn more easily.
Thank you berryhunting for the beautiful picture.
