Chia+Pumpkin Seed Granola


I love Homemade granola because it is so much tastier and better for you than store bought granola, you know exactly what is in it and you can personalize it to satisfy your tastebuds! A lot of times certain store bought granolas can be really high in sugar and oil and contain more oats than any other ingredient, which yes have nutritional value to them but not as much as hardy nuts and seeds. I’m not saying never buy granola again from the store because it’s delicious and you can find fabulous flavors that can be difficult to replicate at home. I am just saying to be cautious and read your ingredient labels so you know exactly what the ingredients are you are consuming. This granola has a very neutral taste to it so you can top pretty much anything you want with it because the flavors will marry seamlessly. The almond butter, chia seeds and pumpkin seeds make this granola filling, high in protein and nutrient packed for a superpowered meal. It makes a great topping for greek yogurt (or any non-dairy yogurt), smoothies, smoothie bowls or just straight out of the jar as a quick satisfying snack!

Chia+Pumpkin Seed Granola:
3 cups rolled oats
1/2 cup unsweetened coconut flakes
3 tbsp Truroots chia seeds
1/4 cup pumpkin seeds
1 tsp cinnamon
16 pitted dates
3/4 cup unsweetened applesauce
1 tbsp coconut oil
2 tbsp natural almond butter
1/2 tsp natural vanilla extract

Pre-heat oven to 250F. Line a baking sheet with parchment paper and set aside.┬áIn a large bowl combine all the dry ingredients; oats, chia seeds, pumpkin seeds and cinnamon. In a food processor combine the dates, applesauce, coconut oil, almond butter and vanilla extract until the dates have been chopped up and fully combined into the mixture. Pour the date and applesauce mixture over the dry ingredients and mix until all the dry ingredients have been coated by the wet mixture. On the baking sheet evenly spread out the mixture, do not squish it onto the baking sheet because you don’t want the pieces to stick together into large clumps. Put the baking sheet into the oven for 30 min. Once 30 minutes is over, take the granola out of the oven and stir it around with a spoon to allow the granola to brown on all sides. Put it back in the oven for another 25-30 min or until it has reached a golden brown color and is crispy. Allow the granola to cool completely before storing in an airtight container (I use a Mason jar).

– To give the granola a chocolate flavor add in 1 tbsp of cocoa powder into the dry ingredients.

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