Pumpkin Millet Granola

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< 1 min read
Summary

Pumpkin Millet Granola is satisfying sweet, crunchy and packed with zinc and magnesium, fiber, B vitamins, and protein! Loaded with oats, pumpkin seeds, hemp seeds, and a touch of pumpkin pie spice, you’ll love having this granola on hand for healthy plant-based breakfasts and snacking.

Yields4 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins

Pumpkin Millet Granola

Ingredients

 1 cup organic rolled oats
 ¼ cup organic dry millet
 ¼ cup raw pumpkin seeds
 2 tbsp hemp seeds (hulled)
 1 tsp pumpkin pie spice
 2 tbsp maple syrup (or date paste, link in Chef’s Notes, plus 2 tsps)
 2 pinches salt (optional)

Directions

1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2

Add the oats, millet, pumpkin seeds, hemp seeds, and pumpkin pie spice to a large bowl and mix to combine.

3

Add 2 tablespoons of the maple syrup to the dry ingredients and mix to combine until the dry ingredients are fully coated.

4

Spread the mixture out evenly on the parchment-lined baking sheet.

5

Drizzle the remaining 2 teaspoons of maple syrup over top.

6

Sprinkle with 1–2 pinches of salt, if desired.
Bake for 12 minutes, tossing halfway through. Let cool completely before enjoying! (It’ll get crispier as it cools.)

7

Bake for 12 minutes, tossing halfway through. Let cool completely before enjoying! (It’ll get crispier as it cools.)

Chef's Notes

Substitutions
Use any seeds you like in place of pumpkin and hemp seeds. If there is a particular seed you don’t like or cannot find, then skip it and add more of your favorite.

Whole Food Sweetener
Use date paste in place of maple syrup. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.

Storage
Once fully cool, store in an airtight container at room temperature for up to 10 days or refrigerate for up to one month. Note, if you use date paste as the sweetener, only store in the refrigerator for up to one week.

Ingredients

 1 cup organic rolled oats
 ¼ cup organic dry millet
 ¼ cup raw pumpkin seeds
 2 tbsp hemp seeds (hulled)
 1 tsp pumpkin pie spice
 2 tbsp maple syrup (or date paste, link in Chef’s Notes, plus 2 tsps)
 2 pinches salt (optional)

Directions

1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2

Add the oats, millet, pumpkin seeds, hemp seeds, and pumpkin pie spice to a large bowl and mix to combine.

3

Add 2 tablespoons of the maple syrup to the dry ingredients and mix to combine until the dry ingredients are fully coated.

4

Spread the mixture out evenly on the parchment-lined baking sheet.

5

Drizzle the remaining 2 teaspoons of maple syrup over top.

6

Sprinkle with 1–2 pinches of salt, if desired.
Bake for 12 minutes, tossing halfway through. Let cool completely before enjoying! (It’ll get crispier as it cools.)

7

Bake for 12 minutes, tossing halfway through. Let cool completely before enjoying! (It’ll get crispier as it cools.)

Pumpkin Millet Granola