Roasted Pumpkin Seeds with Garden Herbs Granola

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🎃🌿🥣 After carving pumpkins or roasting squash, I never throw away the seeds—they’re a little treasure hidden inside. Tossed with olive oil, herbs from the garden, and baked into a golden granola, they transform into something crunchy, nourishing, and unexpected. This Roasted Pumpkin Seeds with Garden Herbs Granola is savory-sweet, earthy, and perfect for sprinkling over yogurt, salads, or enjoying by the handful. It’s a recipe that tastes like autumn gathered in a jar.

Why You’ll Love This Recipe 💛

• Turns pumpkin seeds into a flavorful, garden-inspired snack 🌿
• Crunchy, hearty, and perfect for fall breakfasts or snacks
• Naturally gluten-free, dairy-free, and customizable
• Stores well for make-ahead meal prep 🥡

Quick Reference Snapshot 📋

• Prep: 15 minutes
• Cook: 25–30 minutes
• Total: 45 minutes
• Yield: ~4 cups
• Skill: Easy
• Equipment: Sheet pan, parchment, mixing bowl, spatula
• Dietary: Gluten-free, dairy-free, vegetarian

Ingredients 🌱

(US + metric; swaps noted)

• 1 cup raw pumpkin seeds (pepitas, 140 g)
• 2 cups rolled oats (200 g; use GF if needed)
• ½ cup chopped nuts (almonds, pecans, or walnuts; 60 g)
• ½ cup unsweetened coconut flakes (40 g)
• ⅓ cup honey or maple syrup (80 mL) 🍯
• ¼ cup olive oil (60 mL)
• 1½ tsp fine sea salt (9 g)
• 1 tsp dried thyme or rosemary (or 2 tsp fresh, finely chopped) 🌿
• ½ tsp ground cinnamon
• ½ tsp black pepper
• Optional: ½ cup dried cranberries or cherries (60 g) for a sweet touch

Seasonal Swaps 🔄

• Seeds: Use sunflower or sesame seeds if pumpkin seeds aren’t handy.
• Nuts: Swap with hazelnuts or cashews.
• Herbs: Try sage for a deeper fall flavor.
• Sweetener: Use molasses for a darker, richer granola.

From My Garden 🌿

The pumpkin vines may be winding down, but their seeds carry on into something new. I like to fold in rosemary or thyme from my herb patch—those hardy stems that last well into the cool days.

Step-by-Step Instructions 👩‍🍳

Prepare

1. Preheat oven to 325°F (165°C). Line a sheet pan with parchment.
2. In a large bowl, combine oats, pumpkin seeds, nuts, and coconut.

Cook

3. In a small saucepan, warm honey/maple syrup with olive oil, salt, herbs, cinnamon, and pepper. Stir until blended.
4. Pour over dry ingredients; toss to coat evenly.
5. Spread mixture in an even layer on sheet pan.

Finish

6. Bake 25–30 minutes, stirring once halfway, until golden and fragrant.
7. Cool completely (granola crisps as it cools). Stir in dried fruit if using.
8. Store in airtight jar up to 2 weeks.

Serving & Pairing Suggestions 🍽️

• Sprinkle over Greek yogurt with honey and berries 🫐
• Use as a salad topper for crunch 🌿
• Pair with warm milk as a cozy breakfast cereal 🥛
• Snack by the handful for a wholesome treat

Storage & Make-Ahead 🥡

• Keeps in airtight jar up to 2 weeks at room temp.
• Freeze for up to 2 months in a sealed bag.
• Refresh by toasting lightly if granola softens.

Final Thoughts ✨

Even in what feels like scraps and leftovers—pumpkin seeds, hardy herbs, simple oats—there’s abundance. May this granola remind you that God weaves even the small and overlooked into something sustaining and good. 💛

Community & Connection 🤝

• Instagram — Daily garden moments & behind-the-scenes; tag your granola so I can cheer you on! 🌿📸
• Subscribe — Fresh recipes, seasonal tips, and printable freebies delivered weekly. ✉️🍂
• Join FB Group — Ask questions, swap ideas, and share what’s growing with a kind, garden-loving community. 🌱🫶

Favorites from My Kitchen to Yours 🛒

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• Half-sheet pan with parchment
• Large mixing bowl 🥣
• Wooden spoon or silicone spatula
• Mason jars for storage
• Small saucepan

Related on Southern Soil Sunshine 🌻

• French Root Vegetable Gratin with Thyme and Garlic
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