Gluten Free Pumpkin Hemp Seed Granola (2024)

August 8, 2018

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You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!

Seriously… Granola in general is so easy to make, I often wonder why I sometimes fall for the “easy and convenient option” and find myself buying some of the ready-made stuff at the store.

After all, homemade IS so much better, not only for your taste buds, but also for your body; indeed, by making your own, you get to control exactly what goes into your morning cereal! No canola oil or refined sugar for me, thank you very much!

This particular Pumpkin and Hemp Seed variety even happens to be gluten free, and it is so crazy crunchy and deliciously sweet, you’ll want to sprinkle some on top of everything! Try a handful over yogurt, ice cream, fruit salad, or even over your morning oatmeal!

Oh yeah! You’ll thank me for that…

To start, preheat your oven to 325°F. Then, in a large mixing bowl, combine all your dry ingredients and toss really well.

Grab a small saucepan and, in it, combine all your wet ingredients; heat that over medium heat until the coconut oil is completely melted and then pour it right over your reserved mixed cereal.

Give everything a delicate stir until all the ingredients are evenly coated.

And just like that, all the work is pretty much behind you now… Told you it was easy, didn’t I?

All that’s left to do now is dump your raw granola onto a large baking sheet and spread it into an even layer. No need to even line that baking sheet!

Bake your granola for about 20 to 25 minutes, or until it becomes beautifully golden brown and deliciously fragrant.

When I say deliciously, I really mean deliciously… me says you’re probably want to be making granola regularly, if only to enjoy its aroma while it bakes!

Once it’s baked to your liking, remove the cereal from the oven and allow it to cool completely in the pan, then transfer it to an airtight container; store at room temperature for up to a few months.

Yeah… like it’s ever gonna last that long!

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5 from 1 vote

Ingredients

US Customary - Metric

Dry Ingredients

3 cups gluten free rolled oats
1 cup hemp seeds
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup chia seeds
1/4 cup coconut flour
1/4 tsp salt, I use Himalayan salt

Wet Ingredients

1/2 cup pure maple syrup
1/4 cup unpasteurized honey
1/4 cup coconut oil
1 tbsp pure vanilla extract

Instructions

Preheat oven to 325°F.
In a large mixing bowl, combine the dry ingredients; mix well and set aside.
Combine the wet ingredients in a small saucepan and heat over medium heat until the coconut oil is completely melted.
Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto a large baking sheet and bake for 20 to 25 minutes, or until the granola is beautifully golden brown and deliciously fragrant.
Remove the cereal from the oven and allow it to cool completely in the pan, then transfer to an airtight container; store at room temperature for up to a few months.

Notes

*I originally made this recipe using barley flakes instead of rolled oats, as I find them to be a tad crunchier than the latter! If gluten is not an issue for you and you can get your hands on the barley flakes, you should totally give them a try!

Nutrition

Serving: 0.25cup, Calories: 192kcal, Carbohydrates: 20g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 31mg, Potassium: 104mg, Fiber: 3g, Sugar: 7g, Vitamin A: 45IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 2.2mg

Course: Breakfast

Cuisine: American

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7 Comments on “Gluten Free Pumpkin Hemp Seed Granola”

Charlotte Moore — August 9, 2018 @ 08:36 Reply

YUM!!! I need to make this.
catherine — August 12, 2018 @ 13:40 Reply

thank you, this sounds really good!c
Nancy — February 23, 2019 @ 11:56 Reply

This recipe sounds great, and I’d like to make it, but want to get down to as close to 0g of added sugar in the cereals I eat. What is the LEAST amount of maple syrup and honey I can use and maintain recipe integrity? Thank you!
- Sonia! The Healthy Foodie — February 25, 2019 @ 10:25 Reply
  
  Not sure, Nancy. I guess you’ll need to experiment and find out what works.
Tara — June 8, 2019 @ 19:55 Reply

I don’t have any coconut flour – would the recipe still work without the coconut flour?
- Sonia! The Healthy Foodie — June 12, 2019 @ 13:13 Reply
  
  Unfortunately, I can’t really tell for sure without trying it first…
Casey — September 7, 2023 @ 16:38 Reply

Great recipe! Just what I needed! How big of a pan? Does it crisp up as it cools down or should you leave it in the oven until it’s as crispy as you want?