Super Seedy Granola

·
·
< 1 min read
Summary

You may have tried nutty granola, but what about seedy granola? Seeds are packed with protein, fiber, and fats that help to keep you satisfied and full, making this a sustainable snack that will hold you over until your next meal. Super Seedy Granola is also packed with zinc, magnesium, and iron, making this snack one to add to your recipe library.

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 ½ cup pumpkin seeds (raw, unsalted)
 ½ cup sunflower seeds (raw, unsalted)
 ½ cup flax seeds (brown or golden)
 ¼ cup sesame seeds (hulled)
 1 cup shredded coconut, unsweetened
 1 cup organic rolled oats (uncooked)
 ¼ cup maple syrup (or date paste, see Chef’s Notes)
 1 ½ tsp vanilla extract
 1 tsp ground cinnamon
 2 pinches salt (optional)

Directions

1

Preheat oven to 325 degrees F.

2

Add all of the seeds and shredded coconut to a large bowl. Mix well.

3

Add the oats to a food processor and pulse until it’s a meal-like consistency. Stir the oats into the large bowl with the seed mixture.

4

Add the maple syrup and vanilla extract. Mix well until the dry ingredients are moistened.

5

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

6

Bake for 20 minutes or until golden brown, tossing halfway through. Let cool for 10 minutes before enjoying. It will get crispier upon cooling.

Chef's Notes

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

Sugar-free
You can use date paste in place of the maple syrup, however, the final result may not be as crispy and you may need to thin the date paste to a syrup consistency with water in order for it to stick to the entire seed mixture.

Baking
Oven temperatures can differ. Check the granola halfway through as you’re tossing to determine how quickly it’s cooking. It can burn quickly so keep an eye on it!

Storage
Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Ingredients

 ½ cup pumpkin seeds (raw, unsalted)
 ½ cup sunflower seeds (raw, unsalted)
 ½ cup flax seeds (brown or golden)
 ¼ cup sesame seeds (hulled)
 1 cup shredded coconut, unsweetened
 1 cup organic rolled oats (uncooked)
 ¼ cup maple syrup (or date paste, see Chef’s Notes)
 1 ½ tsp vanilla extract
 1 tsp ground cinnamon
 2 pinches salt (optional)

Directions

1

Preheat oven to 325 degrees F.

2

Add all of the seeds and shredded coconut to a large bowl. Mix well.

3

Add the oats to a food processor and pulse until it’s a meal-like consistency. Stir the oats into the large bowl with the seed mixture.

4

Add the maple syrup and vanilla extract. Mix well until the dry ingredients are moistened.

5

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

6

Bake for 20 minutes or until golden brown, tossing halfway through. Let cool for 10 minutes before enjoying. It will get crispier upon cooling.

Super Seedy Granola