This homemade pumpkin flax granola recipe is loaded with good things and sweetened with honey. This homemade granola is crunchy, chewy, clustery and satisfying! We’ve recently been cutting back on our sugar intake (carrot cake excluded).
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In paying close attention to nutrition labels we noticed something that was a major bummer; our favorite organic granola had cane sugar as the second ingredient (ingredients are listed in order from the most to the least so the second most substantial ingredient in our boxed granola was sugar). Organic does not always equal healthy.
My hubby and I were so bummed because one of our go-to breakfasts is what you see above (plain Greek yogurt with a drizzle of honey, chia seeds, granola and fresh fruit.
Without the granola there was a void and the yogurt didn’t keep me full very long. I searched high and low for a healthy substituted because I wasn’t ready to give it up. Bag after bag had loads of added sugar and preservatives. So this pumpkin flax granola recipe was born ♥.
P.S. This granola stores well in an airtight container at room temperature.
Homemade Granola Recipe Ingredients:
The ingredients are simple and so good for you! No store-bought granola can touch this because everything in the store has either a mile long list of ingredients or is laden with sugar. With this homemade granola, what you see is what you get. You know exactly what goes into it! We use the old fashioned rolled oats pictured below (whole grain and Bob’s Red Mill brand). We also prefer using coconut oil because it adds great flavor.
How to Make Homemade Granola:
1. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
2. In a second bowl, stir together 1/4 cup honey, 1/4 cup of maple syrup, 1/4 cup coconut oil and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
3. Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread onto a large 3/4 baking sheet lined with parchment paper and bake at 325 for 18-20 min, stirring once halfway through for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.
Pumpkin Flax Granola Recipe
This pumpkin flax granola recipe is loaded with nutritious good things and sweetened with honey. It’s crunchy, chewy, clustery and satisfying! It is perfect for yogurt, smoothie bowls and snacking.
Servings: 24 1/4 cup servings (makes 6 cups total)
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Preheat oven to 325ËšF. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
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In a second bowl, stir together 1/4 cup coconut oil,** 1/4 cup honey, 1/4 cup of maple syrup, and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
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Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a really large 3/4 baking sheet lined with parchment paper and bake at 325ËšF for 18-20 minutes, stirring once halfway through baking for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.
*We used Bob’s Red Mill
**Measure coconut oil first then measure honey in the same cup. The oil coats the cup so the honey slides out easily.
113kcal Calories13g Carbs2g Protein6g Fat
Nutrition Facts
Pumpkin Flax Granola Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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How do you eat your granola?
