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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)


  • 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


  • 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.


  • 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.


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