Loaded with wholesome ingredients, this Pumpkin Seed Granola is both nut-free and gluten-free and can be ready in under 30 minutes.
This granola is an ideal choice when someone in your household has a nut allergy. The mix uses pumpkin seeds (pepitas), chia seeds and sesame seeds, so it remains nut-free while still offering plenty of texture and nutrition.
Pumpkin seeds provide fiber, vitamins, zinc and antioxidants. Chia seeds are rich in omega-3 fatty acids, and sesame seeds contribute additional minerals and vitamins. Together they make a satisfying, nutrient-dense base for granola.
The flavor is warm and balanced: cinnamon and a pinch of ground cloves add cozy depth, while ground ginger gives a subtle zing. Dried cranberries bring a bright sweet-tart note. The result is a lightly sweet, perfectly toasted granola packed with flavor and crunch.
How to Make It
Making homemade granola is quick and simple, and it lets you control the sweetener and portion size. I recommend making small batches for the best freshness; this recipe yields about four cups and will stay fresh for one to two weeks when stored properly.
Ingredients Overview
- Rolled oats (use certified gluten-free oats if needed)
- Pumpkin seeds (pepitas)
- Chia seeds
- Sesame seeds
- Ground cinnamon and ground ginger
- Ground cloves (optional)
- Sea salt
- Pure vanilla extract
- Melted coconut oil
- Maple syrup
- Dried cranberries
Steps Overview
This makes roughly 4 cups of granola. To double the batch, use two sheet pans and rotate them between oven racks halfway through baking so the granola browns evenly.
- Preheat oven to 300ºF (150ºC).
- In a large bowl, combine the oats, pumpkin seeds, chia seeds, sesame seeds, cinnamon, ginger, cloves (if using) and a dash of salt.
- Add the melted coconut oil, maple syrup and vanilla extract, stirring until everything is evenly coated.
- Spread the mixture in an even layer on a large oiled or lined baking sheet.
- Place the sheet on the middle oven rack and bake, stirring every 10 minutes for even toasting.
- Bake until the granola is fragrant and golden to your preference, about 20–25 minutes total.
- Remove from the oven and allow the granola to cool completely, then stir in the dried cranberries.
Serving Suggestions
Serve this granola with milk or your favorite plant-based milk, layered over yogurt with fresh fruit, or enjoy it by the handful as a healthy snack. It also makes a great topping for smoothie bowls or baked fruit.
Storage Instructions
Store cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze in freezer-safe bags and thaw at room temperature before serving.
Enjoy!
More Delicious Breakfasts
- Vanilla Almond Granola
- Homemade Muesli
- Homemade Maple Pecan Granola with Dates
- Whole Wheat Quinoa Flour Pancakes
- Sweet Potato Muffins
Pumpkin Seed Granola Recipe
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin seeds
- 3 Tablespoons chia seeds
- 2 Tablespoons sesame seeds
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Pinch ground cloves (optional)
- ⅛ teaspoon sea salt (dash)
- ½ teaspoon pure vanilla extract
- ⅛ cup melted coconut oil
- ¼ cup maple syrup
- 1 cup dried cranberries
Instructions
- Preheat oven to 300ºF (150ºC).
- In a large bowl, combine oats, pumpkin seeds, chia seeds, sesame seeds, cinnamon, ginger, cloves (if using) and salt.
- Add melted coconut oil, maple syrup and vanilla; stir until evenly coated.
- Spread the mixture evenly on a large oiled baking sheet.
- Place the baking sheet on the middle oven rack and bake, stirring every 10 minutes for even browning.
- Bake until fragrant and toasted, about 20–25 minutes total.
- Remove from the oven and cool completely, then stir in dried cranberries.
Notes
- Stored in an airtight container, this granola keeps well for up to two weeks.
Nutrition
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