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Post-Halloween Pumpkin Seed Granola

Makes 6 cups



  • 4 cups old-fashioned rolled oats
  • 1 cup whole pumpkin seeds, roasted, and roughly chopped
  • 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
  • ½ teaspoon cinnamon
  • ½ cup melted coconut oil or olive oil
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ⅔ cup dried raisins or any other dried fruit

How to roast the whole pumpkin seeds

  1. Clean the seeds by putting them into a bowl of water, using your hands to break pumpkin flesh away from seeds. Seeds will float to the top, nicely separating from the pumpkin flesh.

  2. Boil for 10 minutes in 1 tsp of salt water. This will help make the seeds crispier.

  3. Drain seeds in colander and dry lightly with a tea towel.

  4. Spread seeds on a baking sheet and lightly drizzle with oil (about ¾ teaspoon). Massage seeds into oil and add salt. Spread out as thinly as possible with minimal overlapping.

  5. Roast seeds at 325°F for 10 minutes. Remove from oven and stir. Then roast another 8-10 minutes. During the last 5 minutes, remove a few seeds and crack open to make sure the inside seed is not burning. Shell is ready when crispy and easy to crack open, and the inside seed should be golden yellow. Remove from oven and let cool for 5-102 minutes.

  6. Grind up the seeds in a blender or food processor.

Granola recipe:

  1. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Mix all dry ingredients, except dried raisins/fruits, in a large mixing bowl and stir to blend.

  2. Pour oil, honey and vanilla into blended mixture until every oat and nut is lightly coated. Pour granola onto baking pan and spread layer evenly.

  3. Bake until golden, around 20-25 minutes, stirring halfway.

  4. Allow granola to cool before breaking into pieces and stir in dried raisins/any dried fruit.

  5. Store in an airtight container at room temperature for up to 3 weeks or in a sealed freezer bag for up to 3 months.