Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
10
-
Calories
18043 kcal
-
Course
Breakfast
-
Cuisine
American, Vegan, gluten-free
Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds
Description
The granola starts with mixing old-fashioned oats, sunflower and pumpkin seeds, pecans, and coconut flakes. A flax seed meal combined with water acts as an egg substitute to help bind the dry ingredients. Maple syrup and spices including ground cardamom and pumpkin pie spice are added to create a flavored coating. The mixture is spread in a baking dish and baked initially at 300°F, mixed, then baked further at a reduced temperature until golden to achieve a crispy texture without burning. After cooling, dried cranberries or other dried fruit can be stirred in for extra sweetness and texture.
This granola can be stored for up to a month in a sealed glass jar. It pairs well with yogurt, smoothie bowls, or overnight oats. Variations include adding other nuts or seeds and adjusting maple syrup for desired clumping.
Ingredients
- 1.5 cups old-fashioned oats , certified gluten-free if necessary
- 1/2 cup sunflower seeds or a combination
- 1/2 cup pumpkin seeds or a combination
- 3/4 cup pecans
- 1/4 cup coconut shreds (small flakes)
- 1.5 flax seed meal used as egg substitute with 3.5 tbsp water
- 4 tbsp maple syrup
- 1/2 tsp ground cardamom
- 1/2 tsp pumpkin pie spice or gingerbread spice blend or cinnamon
- 1/4 tsp salt
- dried cranberries or currants or chopped dates or apricots; optional add in
Instructions
- Preheat the oven to 300 deg F ( 150 C). Line a baking dish with parchment. Mix the flax seed meal in water and set aside for 2 mins.
- Add all the dry ingredients to a bowl and mix well. ** Add the flax seed mixture and 2 tbsp maple syrup. Mix well.
- Add more maple syrup 1 tbsp at a time and mix in. Add enough to clump to preference. Spread the mixture evenly in the baking dish, close enough to clump but not too thick). Bake for 20 minutes. Mix around and reduce the temperature to 275 deg F (135 C). and continue to bake until golden (20 to 30 mins). Fold in the dried fruit if using once out of the oven.
- Cool completely and store in a glass jar for upto a month. Serve over breakfast bowls, chia pudding, yogurt, smoothie bowls , overnight oats or as is.
Notes
- Toss pecans in 1 tablespoon maple syrup before baking to make candied pecans for added sweetness.
- Substitute chia seed egg or increase maple syrup if desired for binding.
- Add walnuts, sliced almonds, or cashews for variety in the nut mix.
- Incorporate chia seeds for added crunch.
- Add 2 teaspoons oil if a crispier granola texture is preferred.
- This recipe yields about 10 servings and can be customized to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 18043 kcal
% Daily Value*
| Calories | 180.43kcal | 9% |
| Carbohydrates | 16.99g | 6% |
| Protein | 4.1g | 8% |
| Fat | 11.59g | 18% |
| Saturated Fat | 1.86g | 9% |
| Sodium | 61.44mg | 3% |
| Potassium | 159.38mg | 3% |
| Fiber | 3.3g | 13% |
| Sugar | 5.56g | 11% |
| Vitamin C | 0.09mg | 0% |
| Calcium | 29.29mg | 3% |
| Iron | 1.21mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
