Why Make Grain-Free Granola?
This recipe is grain-free, so it’s properly combined when you serve it with almond milk and sliced banana on top. It will leave you feeling satisfied for hours! Pumpkin seed granola is also gluten-free, oil-free, vegan, and paleo friendly, so you can enjoy it even if following one of these special diets. I love that it’s naturally sweetened with maple syrup, so it won’t spike your blood sugar as much as a version made with refined sugar might.
Benefits of Pumpkin Seeds
Why make a grain-free granola out of pumpkin seeds? These seeds are a great nut-free alternative and are loaded with nutrients. Here’s why I love them:
Pumpkin seeds are a good source of antioxidants, which may help to reduce inflammation in the body. Eating pumpkin seeds has been linked to a lower risk of breast cancer in post-menopausal women. In studies, pumpkin seed extract has been shown to help improve urinary function. Pumpkin seeds are a great source of magnesium, which may help to control blood pressure and regulate blood sugar levels.
Keep in mind that when I say pumpkin seeds in this recipe, I’m referring to hulled pumpkin seeds, which are also called pepitas. You can usually find them in the grocery store near other nuts and seeds.
Granola Ingredients
I love this grain-free granola recipe because all you need is a handful of ingredients to make it, and it’s flexible enough that you can use what you have on hand. Here’s what you’ll need:
Shredded coconut (make sure you buy one that is not sweetened) Pumpkin seeds (hulled ones; also called pepitas) Sunflower seeds (or you can use extra pumpkin seeds) Chia Seeds (I love how these help everything stick together) Cinnamon Salt Maple syrup (this makes everything stick together and get crunchy)
I love that this recipe is oil-free and super-fast to prepare. Once everything is mixed together, you just have to flatten it out on a lined baking sheet and bake until lightly golden.
This granola will crisp up as it cools, and then you can break it into pieces. Store it in an airtight container until you’re ready to serve it.
I like to serve this pumpkin seed granola homemade almond milk or hemp milk (for extra protein!), along with a sliced banana to make sure I stay full for hours.
If you try this recipe, please leave a comment below and let me know how you like it! If you follow me on Instagram, you’ll see that I’ve been eating this at least twice a week lately. I’d love to hear about any modifications or swaps you make to this recipe, too. We can all benefit from hearing about your experience! — Reader Feedback: What’s your favorite fast breakfast?
