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Classic Maple Pumpkin Seed Granola
Prep: 10 minutes
Cook: 30 minutes
Servings: 6
The Quintessential Morning Crunch
There's something deeply comforting about a bowl of homemade granola. This recipe strips it back to the essentials, creating a perfectly balanced, addictively crunchy granola that celebrates the nutty flavor of pumpkin seeds and the rustic sweetness of maple. It's simple, wholesome, and endlessly versatile.
Materials
- 3 cups rolled oats (use certified gluten-free if needed)
- 1 cup raw pumpkin seeds (pepitas)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup pure maple syrup
- 1/3 cup melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
Preparation
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, pumpkin seeds, optional nuts, ground cinnamon, and salt. Stir well to distribute everything evenly.
Cooking
- In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until everything is thoroughly coated.
- Spread the granola mixture in a thin, even layer on the prepared baking sheet.
- Bake for 30 minutes, stirring halfway through, until the granola is golden brown and fragrant.
- Remove from the oven and let it cool completely on the baking sheet without stirring. This helps create those desirable large clusters.
- Once cool, break the granola into pieces and store it in an airtight container.
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