Pumpkin Seed Granola with Blueberries

Pumpkin Seed Granola with Blueberries is a stove top granola recipe that makes a healthy breakfast or afternoon snack. Naturally sweetened with honey and maple syrup, this granola has a delicious, sweet crunch.

Being a stay-at-home-mom makes it a little easier to be able to make a hot breakfast for my family several times a week, but there are still those days when we’re in a rush or, let’s be honest, all the frying pans are dirty.

In an effort to wean my family from boxed cereal on mornings when oatmeal or eggs just aren’t an option, I went in search of a homemade granola recipe that would have my husband forgetting he ever liked Honey Nut Cheerios.

I’m pretty sure I succeeded with this recipe for Blueberry Pumpkin Seed Granola, but you’ll have to ask him!

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Ingredients in Blueberry Pumpkin Seed Granola

This pumpkin seed granola recipe is inspired by another stove-top granola recipe that I make often; Goji Berry Granola.

You’ll need:

• 3 tbsp coconut oil
• 1 tbsp vegetable oil
• 4 cups large flake oats (gluten-free, if you wish)
• 4 tbsp honey
• 3 tbsp real maple syrup
• 3 tsp cinnamon
• 3/4 tsp freshly grated nutmeg
• a pinch of salt
• 1 cup dried blueberries
• 1 cup raw pumpkin seeds
• 2/3 cup shredded unsweetened coconut

Supplies:

You will need a rimmed baking sheet and some parchment paper. I use pre-cut parchment paper sheets.

How do you make granola from scratch?

Making pumpkin seed granola from scratch is really simple and it doesn’t take much time at all!

1. Heat a large saucepan over medium heat. Once the pan is warm, turn down the heat to medium low and add the oats. Toast the oats for about 5 minutes, stirring regularly to prevent them from burning.
2. Push the oats to the side of the pan and add the vegetable oil and the coconut oil. I suggest using a combination of oils for two reasons: first, coconut oil has a very strong flavour and the addition of a little vegetable oil tames the coconut flavour just a bit. And second, vegetable oil has a much higher smoke point than coconut oil does. By adding the vegetable oil to the pan first and the coconut oil on top, the vegetable oil acts as insulation and prevents the coconut oil from burning.
3. When the coconut oil has melted completely, toss the oats in the oils and continue toasting over medium-low heat for another 2-3 minutes.
4. After the oats are toasted, turn the heat down to low. Make a well in the centre of the oats and add the honey and maple syrup, stirring constantly as the sugars melt, slowly incorporating the honey and maple syrup in with the oats. It’s important to keep the mixture moving while it’s over the heat to prevent the sugars from burning.

Continue stirring pretty much constantly, adding the cinnamon, nutmeg and salt as you stir.

Grating your own nutmeg intensifies the flavour so beautifully…it’s far better than the powdered stuff.

Once everything is incorporated very well, remove the pan from the heat and add the dried blueberries, pumpkin seeds and shredded unsweetened coconut.

Mix everything together until it’s incorporated well and transfer the mixture to a baking sheet covered with parchment paper to cool.

Doesn’t it look SO yummy??

Whenever I make granola, I actually like to enjoy a little bit of it while it’s still warm on top of some plain fat-free Greek yogurt.

The reason for cooling it on a baking sheet, though, is for storage purposes: if you were to add the granola to a jar while it was still warm it would solidify as the sugars cooled and you’d have a lot of difficulty breaking it apart! Cooling it on a baking sheet allows you to break it apart easily for storage in a jar or container.

Because this blueberry pumpkin seed granola is made on the stove-top, it’s super quick and easy to make.

What does granola do to your body?

Granola has oats, which provide fiber and iron, while the pumpkin seeds add heart-healthy unsaturated fats and some protein.

I think you’ll like the versatility this homemade granola recipe provides because you can add just about any type of nut, seed, or dried fruit you like. And the flavours are so warm with the perfect hint of spice.

This recipe yields about 7 cups of granola, the perfect sized batch for breakfasts, brunches with friends or even giving away as gifts (Mason jars full of homemade granola make great gifts for teachers or friends).

Blueberry Pumpkin Seed Granola Nutrition

Each 1/4 cup serving of pumpkin seed granola is only 3 Weight Watchers PointsPlus and with some Greek yogurt, it’ll keep you full until lunch time!

Hope you enjoy this easy homemade granola recipe!

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Pumpkin Seed Granola Recipe

This Pumpkin Seed Granola with Blueberries is a stove top granola recipe that makes a healthy breakfast. Naturally sweetened with honey and maple syrup.

Course Breakfast

Cuisine American

Keyword healthy breakfast, homemade granola, pumpkin seed granola

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings 7 servings

Calories 514kcal

Author Chrissie (thebusybaker.ca)

Ingredients

• 3 tbsp coconut oil
• 1 tbsp vegetable oil
• 4 cups large flake oats gluten-free, if you wish
• 4 tbsp honey or any other vegan honey substitute
• 3 tbsp maple syrup
• 3 tsp cinnamon
• 3/4 tsp freshly grated nutmeg
• 1 pinch salt
• 1 cup dried blueberries
• 1 cup raw pumpkin seeds
• 2/3 cup shredded unsweetened coconut

Instructions

• Heat a large saucepan over medium heat. Once the pan is warm, turn down the heat to medium low and add the oats. Toast the oats for about 5 minutes, stirring regularly to prevent them from burning.
• Push the oats to the side of the pan and add the vegetable oil and the coconut oil. (see notes)
• When the coconut oil has melted completely, toss the oats in the oils and continue toasting over medium-low heat for another 2-3 minutes.
• After the oats are toasted, turn the heat down to low. Make a well in the centre of the oats and add the honey and maple syrup, stirring constantly as the sugars melt, slowly incorporating the honey and maple syrup in with the oats. It's important to keep the mixture moving while it's over the heat to prevent the sugars from burning. Continue stirring pretty much constantly, adding the cinnamon, nutmeg and salt as you stir. Keep stirring until well combined.
• Remove the pan from the heat and add the dried blueberries, pumpkin seeds and shredded unsweetened coconut. Mix everything together until it's incorporated well and transfer the mixture to a baking sheet covered with parchment paper to cool.
• Store in an airtight container for up to 2 weeks.
• Recipe yields about 7 cups of granola.

Notes

• I suggest using a combination of oils for two reasons: first, coconut oil has a very strong flavour and the addition of a little vegetable oil tames the coconut flavour just a bit. And second, vegetable oil has a much higher smoke point than coconut oil does. By adding the vegetable oil to the pan first and the coconut oil on top, the vegetable oil acts as insulation and prevents the coconut oil from burning.

Nutrition

Serving: 1serving | Calories: 514kcal | Carbohydrates: 72g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Sodium: 17mg | Potassium: 455mg | Fiber: 11g | Sugar: 28g | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg