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
½cuppumpkin seeds (raw, unsalted)
½cupsunflower seeds (raw, unsalted)
½cupflax seeds (brown or golden)
¼cupsesame seeds (hulled)
1cupshredded coconut (unsweetened)
1tspground cinnamon
1cuporganic rolled oats (uncooked)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
1 ½tspvanilla extract
2pinchessalt (optional)
Directions
1
Preheat oven to 325 degrees F.
2
Add all of the seeds, shredded coconut, and cinnamon 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. Sprinkle with salt, if desired.
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 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
½cuppumpkin seeds (raw, unsalted)
½cupsunflower seeds (raw, unsalted)
½cupflax seeds (brown or golden)
¼cupsesame seeds (hulled)
1cupshredded coconut (unsweetened)
1tspground cinnamon
1cuporganic rolled oats (uncooked)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
1 ½tspvanilla extract
2pinchessalt (optional)
Directions
1
Preheat oven to 325 degrees F.
2
Add all of the seeds, shredded coconut, and cinnamon 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. Sprinkle with salt, if desired.
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.
