Friday, September 23, 2011

Nut Free Pumpkin Seed Granola

Fall is here and Halloween is just around the corner so, of course, I have pumpkin on the brain. When I came across pumpkin seeds at the grocery store, I knew a big batch of granola was in order. This version is nut free so the kids can take it to school for a healthy and energy filled snack. I also had a bag of dried blueberries so I threw those in too. That's the great thing about granola - pretty much anything goes! Note: The dried fruit goes in after baking so it doesn't burn.

3/4 c canola oil
1 c maple syrup
2 tsp vanilla
1 tsp chocolate extract (optional)
2 tbsp cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp salt
7 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup milled flax
1 cup dried blueberries
1/2 cup raisins
1/2 cup dried apricots
1 cup raw pumpkins seeds

What to do
  • Preheat oven to 350 degrees F.
  • In medium sized pot combine oil, maple syrup,vanilla, chocolate essence, cinnamon, nutmeg, and ginger.
  • Stir over medium heat until just simmering and remove from heat. Watch carefully and be careful not to burn yourself.
  • Combine oats, wheat germ, bran and flax with salt and pumpkin seeds.
  • Pour oil mixture over oats and stir until well combined.
  • Spread granola on two large cookie sheets.
  • Bake for 40-50 minutes until golden. While baking stir granola every ten minutes to ensure even baking.
  • Remove from oven and cool completely.
  • Place in large bowl.
  • Add dried fruits and combine.
  • Store in air tight containers.


  1. Your granola looks yummy! Great flavors and I love your glasses. So cute!

  2. That looks so good and perfect for Fall! I LOVE the glasses you have them in too!

  3. Granola is my all time favorite breakfast. And one of the only ones I actually eat at breakfast time. I'm always looking for new recipes for it. Love the spice and pumpkin seed combination!

  4. Your photos are awesome! What kind of camera setup do you use?