Nut-Free Pumpkin Seed Granola

This homemade nut-free pumpkin seed granola recipe was a creation for my non-vegan husband who is always looking for quick ways to get more protein in the morning. He has a whole host of allergies including nuts and sunflower seeds, and it was almost impossible for us to find a store-bought granolas that didn’t have one or both of those ingredients. So, here it is!

This granola is gluten-free and free of refined added sugar. 

If you are looking for a granola with tree nuts, try this Homemade Vegan Almond Granola!

Looking for more delicious vegan breakfast options? Try these recipes: Blueberry Banana Baked Oatmeal, super fluffy Vegan Banana Pancakes, or this easy Vegan Chia Pudding. 

Why You’ll Love This Vegan Granola Recipe

• Crunchy & filling– Not only is this crunchy granola delicious, but it is packed with protein from both pumpkin and flax seeds.
• Quick & easy – Ready in under 30 minutes, this nut-free granola is made in one bowl. Just dump and stir!
• Allergy-friendly – This healthy granola recipe is made with wholesome ingredients and is free of the top 9 allergens making it a great recipe to make for a crowd or as a school-safe snack for the kids.
• Versatile – As always, this recipe can be adjusted in so many ways to make it your own. Add a different seed or sweetener, or throw in some dried fruit or coconut flakes – the choice is yours! Toss this on top of smoothie bowls or snack on it solo. 

Ingredients

• Rolled Oats – Make sure to select gluten-free oats if needed. I have not tried this recipe with steel-cut oats, but I imagine it would work just fine.
• Pumpkin Seeds – You can use raw or roasted seeds in this recipe, both taste great.
• Flaxseed meal – This helps the granola stick together into clumps and makes it crunchy! And it is full of healthy fats – win, win.
• Maple syrup – Try to use pure maple syrup. It is less likely to burn compared to maple-flavored syrups. You could also opt for different natural sweeteners like agave syrup or honey – personal preference.
• Salt – I like a coarser grain of salt for this recipe. You can reduce it to ½ tsp if you are looking for lower sodium, but I would not omit it entirely as it brings out the flavors.
• Ground cinnamon – Reduce or omit it entirely if you prefer. Add more spices like nutmeg or cloves for a Fall vibe. 

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Airtight container
• Baking sheet
• Parchment paper

How to Make

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

​Preheat the oven to 325°F.

Begin by adding all of the dry ingredients into a large mixing bowl. Stir a few times to mix evenly. Add in the maple syrup and mix until all ingredients are evenly coated. The mixture will have a wet appearance.

Tip: Make sure the flaxseed is well mixed before adding the maple syrup. These two love to stick together and make it harder to mix everything evenly.

Once everything is mixed, spread the granola evenly onto the prepared baking sheet lined with parchment paper. The parchment paper is optional, but makes for much easier clean up. 

If you choose not to use the parchment, just make sure to watch the granola a bit closer in the oven, as it may cook faster.

Bake the granola on the middle rack of the oven at 325 degrees Fahrenheit for 15 minutes. Then, carefully stir using a spatula. Allow a few larger clumps to stay together. Bake an additional 5 minutes.

Once the granola has reached a perfect golden brown, remove it from the oven and let it cool completely. It will get crunchier as it cools. Honestly, the hardest part of this recipe might be waiting to eat it! Thankfully, it only takes about 5-10 minutes.

Optional Add-ins:

• 1/4 cup chia seeds
• 2 Tbsp hemp seeds
• 1-2 cups of chopped nuts
• 1/2 cup dried fruit

How to Store Homemade Granola

• Pantry: Store at room temperature for up to 2 weeks in an airtight container.
• Freezer: Make a double batch and freeze some for up to 6 months so you never run out!

More Tips

• Not Vegan? Use one egg, beaten instead of the flaxseed.
• Gluten Free? Make sure to select a certified gluten-free brand of oats.
• Want more crunch? If you aren’t nut-free, add your favorite nuts to this mixture. Chop large/hard nuts like almonds or walnuts. 

FAQ