This homemade pumpkin flax granola recipe is loaded with good things and sweetened with honey. This homemade granola is crunchy, chewy, clustery and satisfying! We’ve recently been cutting back on our sugar intake (carrot cake excluded).
This post may contain affiliate links. Read my disclosure policy.
In paying close attention to nutrition labels we noticed something that was a major bummer; our favorite organic granola had cane sugar as the second ingredient (ingredients are listed in order from the most to the least so the second most substantial ingredient in our boxed granola was sugar). Organic does not always equal healthy.
My hubby and I were so bummed because one of our go-to breakfasts is what you see above (plain Greek yogurt with a drizzle of honey, chia seeds, granola and fresh fruit.
Without the granola there was a void and the yogurt didn’t keep me full very long. I searched high and low for a healthy substituted because I wasn’t ready to give it up. Bag after bag had loads of added sugar and preservatives. So this pumpkin flax granola recipe was born ♥.
P.S. This granola stores well in an airtight container at room temperature.
Homemade Granola Recipe Ingredients:
The ingredients are simple and so good for you! No store-bought granola can touch this because everything in the store has either a mile long list of ingredients or is laden with sugar. With this homemade granola, what you see is what you get. You know exactly what goes into it! We use the old fashioned rolled oats pictured below (whole grain and Bob’s Red Mill brand). We also prefer using coconut oil because it adds great flavor.
How to Make Homemade Granola:
1. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
2. In a second bowl, stir together 1/4 cup honey, 1/4 cup of maple syrup, 1/4 cup coconut oil and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
3. Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread onto a large 3/4 baking sheet lined with parchment paper and bake at 325 for 18-20 min, stirring once halfway through for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.
Pumpkin Flax Granola Recipe
Ingredients
- 3 cups Rolled oats, Old fashioned whole grain*
- 1/2 cup coconut flakes, (unsweetened) or shaved almonds
- 1 cup pumpkin seeds, shelled
- 1/4 cup flax seeds
- 1/4 cup honey
- 1/4 cup maple syrup, (real maple syrup)
- 1/4 cup coconut oil, melted into liquid form (can sub with butter or oil of choice)
- 1/2 tsp salt
Instructions
- Preheat oven to 325˚F. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
- In a second bowl, stir together 1/4 cup coconut oil,** 1/4 cup honey, 1/4 cup of maple syrup, and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
- Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a really large 3/4 baking sheet lined with parchment paper and bake at 325˚F for 18-20 minutes, stirring once halfway through baking for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.
Notes
**Measure coconut oil first then measure honey in the same cup. The oil coats the cup so the honey slides out easily.
Nutrition Per Serving
How do you eat your granola?
This is a great recipe!
For those needing to reduce sugars, I sub monkfruit maple syrup for the syrup and brown rice syrup for the honey. Less fructose and still delicious!
I also throw in a couple spoonfuls of chia seeds.
If you love spices, I add a few shakes of ginger powder, and a couple of nutmeg and cloves.
Thank you for this recipe!
Thank you so much for sharing that with me, Jae!
Can’t eat coconut, so what can I substitute for it? Also is there a way to make this into a bar for on the go?
Hi Ronda, we always make it with coconut but there is room to experiment with a different kind of oil. You could sub with more of the other ingredients.
I will play with the other oils and will let you know how it goes.
Granola is amazing and light. Thanks.
Thank you, Eddie!
Sorry, more questions. How can this be made to have lower calories? The Nature’s Path is 3/4 cup per serving and has 260 calories and this is 1/4 cup serving making it 339 for this. Also, I need more fiber than 1. How to add more?
Hi Dora, you could cut down the sweetness to reduce calories.
I cannot wait to try this but I hate coconut. What can I substitute for the oil and shredded?
What oil is healthy? Is vegetable okay or canola?
Hi Dora, we always make it with coconut but there is room to experiment with a different kind of oil. You could sub with more of the other ingredients.
The best granola! So tasty and healthy, we love it, I been making it for years now and never bought one from store since. Thank you!
Your comments and great feedback makes me happy! Thank you for reviewing this recipe.
I’ve been making a recipe like this for 25 years. My recipe calls for 5 cups of old fashioned oats It is never too “wet”. I’m wondering if the addition of more oats would help those having problems with drying out the granola.
Great granola. So easy our 6 & 9 year olds can make it. I used flax meal instead of flax seed since that’s all that was in my pantry. Worked out fine since the meal was evenly coated over everything. Will be our new pantry staple.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Do you use unsalted pumpkin seeds? If so, where do you buy them? By the way, our family adores your recipes!!
Thank you,
Hi Renne, yes, we use unsalted pumpkin seeds. I’m so happy to hear you love our recipes! This granola is one that we make constantly. As soon as we run out, we’re making another batch. I hope it becomes a new favorite for you.
Delicious! Just made these and my 4 year old gave me a thumbs up. Thanks for the recipe 🙂
You’re so welcome! Thank you for that awesome review Crystal!
I just want to make sure that I understand correctly….you measure the coconut oil first and then heat up in the microwave right?
Looks and sounds delicious. Thank you!
That is correct Tammy!
By chance, is your recipe an alternative to Nature’s Path Organic Pumpkin Seed + Flax Granola?
Hi Deena, yes I do think that was the brand on the box we used to buy a LONG time ago. We love homemade so much more. We always have this homemade granola stocked in the pantry.
OMG!!!
This granola is amazing! Cranchy, not overly sweet and has tons of healthy ingredients. We enjoyed it with yogurt, milk, on top of smoothie bowl and as is. I am sure it will be our go-to recipe! Thank you, Natasha!
You’re welcome Olga! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review with other readers!
LOVE this recipe and make it often. My husband loves it, too. It’s packed full of good things – and I add even more: some chopped dried dates, chia seeds, sliced almonds as well at the pumpkin seeds, and just for fun, some maple syrup (which we make from our own trees). Yum, yum, yum! Great with milk and fresh fruit or over Greek yogurt.
I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your great review Vera!
My granola did not get crunchy even after cooking for longer time,!what did I do wrong
That never happened to me using this recipe, did you use any other substitutions?
can you sub sunflower seeds in place to flax seed
Hi Kayla, yes that should work great 🙂
I just made a batch of this granola and it is wonderful!
Awesome! I’m glad you like it Hannah! 🙂 Thanks for sharing!
This is soooo good! I made this using a silpat and it lasted only a few days in my house with me and my toddler eating it with yogurt. Thank you!!!
Augustine, thank you for yet another wonderful review and you are welcome! 😃
This is my go to recipe for granola every time! It’s so addicting!
I do have times when the granola comes out wet, so I let it bake a few minutes longer (sometimes an extra 10 minutes does the trick).
Thanks Natasha for the wonderful recipe. ☺️
You are very welcome Ella 😁. This actually reminds me to make some more since we ran out the other day.
Made it twice. Great recipe! Wonderful flavour. Much much better than a store bought. Thanks!
You are welcome Valerie, thank you for sharing that with us 😀.
We love this recipe! Thanks!
I’m so happy to hear that! We also keep a steady supply in the pantry 🙂
😀.You are welcome Sandi and thank you for the nice feedback