PUMPKIN SEED GRANOLA

Dried figs offer the perfect sweetness to this homemade breakfast (or snack). Whole grains and spices combine for a delicious dried fig granola that's great with your favorite milk or over yogurt. I also love to sprinkle it on ice cream for a yummy dessert!

Course Dessert

Cuisine American

Keyword breakfast, vegetarian

Prep Time 10

Cook Time 40

Servings

Calories 195kcal

Author Luci Petlack

Ingredients

½ cup maple syrup
2 tablespoons light brown sugar
¼ cup unsalted butter
4 cups old-fashioned rolled oats
1½ cups diced dried golden figs
½ cup chopped raw walnuts
¼ cup chopped raw almonds
¼ cup unsalted raw pumpkin seeds
2 tablespoons raw sunflower seeds
1 teaspoon fine sea salt

Instructions

Preheat oven to 325°F. Spray a large rimmed sheet pan with non-stick cooking spray or grease with butter.
Add the syrup, brown sugar, and butter to a small saucepan. Simmer, swirling the pan occasionally, over medium heat, about 5 minutes, until all ingredients are melted.
Stir together the oats, figs, walnuts, almonds, pumpkin seeds, sunflower seeds, and salt in a large bowl. Pour the sweetened, melted butter into the bowl and stir well to blend all ingredients.
Pour the granola out onto the sheet pan and spread into a single layer. Bake for 40 minutes, stirring every 10-15 minutes, until the granola is golden brown. Be sure to watch it closely the final 10 minutes because it can over-brown and burn quickly.
Let cool before serving or storing in an airtight container.

Notes

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