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Roasted Pumpkin Seeds with Garden Herbs Granola

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 cups

Ingredients
  

  • 1 cup raw pumpkin seeds pepitas
  • 2 cups rolled oats use gluten-free if needed
  • 1/2 cup chopped nuts almonds, pecans, or walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup honey or maple syrup
  • 1/4 cup olive oil
  • 1 1/2 tsp fine sea salt
  • 1 tsp dried thyme or rosemary or 2 tsp fresh, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/2 cup dried cranberries or cherries optional

Instructions
 

  • Preheat the oven to 325°F and line a sheet pan with parchment. In a large bowl, combine the oats, pumpkin seeds, nuts, and coconut.
  • In a small saucepan, warm the honey or maple syrup with the olive oil, salt, herbs, cinnamon, and pepper. Stir until blended.
  • Pour over the dry ingredients and toss to coat evenly. Spread in an even layer on the sheet pan.
  • Bake 25-30 minutes, stirring once halfway, until golden and fragrant. Cool completely (the granola crisps as it cools).
  • Stir in the dried fruit if using, then store in an airtight jar up to 2 weeks.