This is a granola unlike any other granolas. This pepita granola is one that I originally made to go on top of a fall chicken salad, but because of it’s popularity, I decided that it needed to have it’s own special space for you to reference. And if you are thinking “granola on a salad?” I would say, don’t knock it until you try it! It’s actually quite the combo and provides the perfect little crunch and slight sweetness that takes your salad to the next level. Of course if you are a granola purist, and simply want to eat granola for breakfast or a snack, that clearly works too…which is why I decided to give this granola it’s very own post. This recipe for the best pepita granola will have you wanting to make a new batch to have on hand every single week.
A pepita is basically a pumpkin seed in case you were wondering and I love them because they not only taste good, but they are packed full of nutrients too. They are not only loaded with vitamins, but they are a great source for antioxidants, and are high in fiber too. You of course can use any blend of nuts and seeds that you prefer here, but I definitely think you should give the pepitas a try. I buy them in the natural food section at my regular grocery store and they are pretty easy to find. Just make sure that you are always buying the unsalted raw pepitas and nuts here since we will be seasoning and roasting them.
The option to add in some rolled oats here is totally up to you and I tend to go back and forth on adding them personally just depending on the week. If you leave out the oats, you are left with a completely grain free granola that is gluten free and still equally as satisfying and delicious. So you do you, boo!
My favorite mix of nuts and seeds is pepitas, almond slices, pecans, chia seeds, and hemp seeds. From there I mix with coconut oil, maple syrup, vanilla, and a pinch of salt and let me tell you the combo is just out of this world. They key to really making this granola next level is to not stir it and to let it completely cool before you touch it after it comes out of the oven. This gives you those clustered chewy pieces that we all love when it comes to granola.
SO GOOD!
I honestly can just eat it by the handful for a snack, but it is fabulous over yogurt, cottage cheese, or mixed into a salad. I make a new batch every single week because it’s just that delicious guys. I can’t wait for you to give this recipe a try for yourself!
Ingredients:
1 Cup Pepitas
1 Cup Sliced Almonds
1 Cup Chopped Pecans
1/2 Cup Rolled Oats (optional)
1 Tbsp. Chia Seeds
1 Tbsp. Hemp Seeds
1/4 Cup Melted Coconut Oil
3 Tbsp. Maple Syrup or Honey
1 Tsp. Vanilla
1 Tsp. Cinnamon (optional)
1 Pinch of Salt
Directions:
Preheat oven to 325 degrees.
Mix pepitas, almonds, pecans, oats, chia seeds, hemp seeds, salt, and cinnamon onto a baking sheet lined with parchment paper or a silpat liner.
In a measuring cup combine coconut oil, maple syrup, and vanilla and stir to combine.
Pour the liquid over the nuts and seeds and toss to combine right on the baking sheet.
Spread into one even layer, letting the nuts and seeds touch each other so there is no space between.
Bake for 10 minutes and then rotate pan and bake another 5 minutes until granola is lightly browned.
Let cool completely, at least 20 minutes before breaking apart.
Store in an airtight container for up to two weeks.
P.S. This granola is the perfect homemade gift to give with the upcoming holiday season approaching!
