Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds. Use other spices of choice in this delicious granola with pumpkin or sunflower seeds. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe
Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit.
Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations!
This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.
Ingredients for Crispy Maple Pecan Granola
- Oats, pumpkin or sunflower seeds, pecans and coconut make up the dry volume. Add other nuts of choice and a combination for seeds for variation.
- Flax seed egg and maple syrup are the wet binders
- cardamom, pumpkin pie spice or cinnamon add a wonderful flavor. Use other spices of choice.
- Other additions like dried cranberries, apricots or other dried fruit can be added for more sweet and texture.
Step Pictures for the Maple Pecan Granola
Mix the dry ingredients in a large bowl. Mix the flax seed meal with water and let sit for 2 mins.
Add flax seed egg and half the maple syrup and mix in really well. Press and mix. Add more maple a tbsp at a time to mix in. Add in more if needed for clumpier granola.
Spread evenly in a parchment lined baking dish and bake until golden and crisp! Cool and store in a glass jar in your snack area.
More Granola from the blog
- Date Caramel Granola – no Oil- no refined sugar
- Sunbutter Granola Bars
- Lentil cranberry Granola
- Sour Cream and Onion Granola
- Sriracha Orange Quinoa Peanut Granola
- Quinoa Chivda – Indian Trail mix
Gifts for Holidays
- Mac and Cheese Mix in a Jar.
- Cowboy Cookies in a Jar.
- Kitchari Mix in a Jar – Put in instant pot or saucepan and done.
- Chocolate Pumpkin /Sweet Potato Cake mix in a jar.
- Gingerbread Cake in a Jar for 1.
- Mexican Hot chocolate Mix in a Jar. GF
- Brownie Mix in a Jar for 1 or for 8.
- Brownie Mix , gluten-free.
Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds
Ingredients
- 1.5 cups (121.5 g) old-fashioned oats , certified gluten-free if necessary
- 1/2 cup (32 g) sunflower seeds or pumpkin seeds or a combination
- 3/4 cup (74.25 g) pecans
- 1/4 cup (20 g) coconut shreds (small flakes)
- 1.5 flax egg (1.5 tbsp flax seed meal + 3.5 tbsp water)
- 4 tbsp maple syrup
- 1/2 tsp ground cardamom
- 1/2 tsp pumpkin pie spice or gingerbread spice blend or cinnamon
- 1/4 tsp salt
- optional add in: 1/2 cup dried cranberries or currants or chopped dates or apricots
Instructions
- Preheat the oven to 300 deg F ( 150 C). Line a baking dish with parchment. Mix the flax seed meal in water and set aside for 2 mins.
- Add all the dry ingredients to a bowl and mix well. ** Add the flax seed mixture and 2 tbsp maple syrup. Mix well.
- Add more maple syrup 1 tbsp at a time and mix in. Add enough to clump to preference. Spread the mixture evenly in the baking dish, close enough to clump but not too thick). Bake for 20 minutes. Mix around and reduce the temperature to 275 deg F (135 C). and continue to bake until golden (20 to 30 mins). Fold in the dried fruit if using once out of the oven.
- Cool completely and store in a glass jar for upto a month. Serve over breakfast bowls, chia pudding, yogurt, smoothie bowls , overnight oats or as is.
Notes
Nutrition
Emily says
November 3, 2019 at 8:14 amMade this today morning. and served with some pumpkin oatmeal, bliss!
Denise says
November 3, 2019 at 12:15 pmDear Richa, I cannot use oats. Even tho I bought the certified gluten free and organic I react to them (increased gut pain, tissue swelling, blurry vision, brain fog). It’s part of the leaky gut/auto-immune syndrome and also I’ve learned that many people (over 40% of the population) who get an IgA sensitivity by stool test are turning up positive and cannot eat this grain, and there may be a genetic component also. The reason oats have moved to the “not healthy food” list is due to the fact that the crop is sprayed with glyphosate (roundup) before harvest to speed up drying/desicating the grain. The poisons are increasing in our food supply and we must all be aware of the potential for harm.
Richa says
November 3, 2019 at 12:46 pmDenise, you can use other grain flakes such as quinoa or rice
Sue says
November 12, 2019 at 5:43 amRicha, this granola is excellent! How creative you are to use a flex egg!! So tasty and crunchy. Thank you.
Richa says
November 12, 2019 at 11:32 amawesome! its a good binder to sub some of the maple. i dont like very sweet granola, so it works out so well
Sarah says
November 16, 2019 at 10:58 amFantastic recipe! I made it using your gingerbread spice mix and I love the cardamom flavor. Smelled so good while it was baking. Thanks Richa!
Richa says
November 16, 2019 at 11:13 amawesome!
Cassie Thuvan Tran says
November 18, 2019 at 10:06 pmThis looks like a beautiful batch of granola! All the spices complement each other so well. I would love to add some almonds too–so yummy and healthy!
Irene says
November 20, 2019 at 7:03 amReally nice! Thanks a lot! Made it last night. It is delightful.
Richa says
November 20, 2019 at 8:17 amthanks!
Sue says
November 21, 2019 at 7:49 amHi Richa. Just an update to tell you that your granola recipe is numero uno in our house! My family only wants me to make this recipe, so I do, a double batch every. 5-7 days. ;). Thank you so much for another winner. You rock!
Leisha says
January 29, 2020 at 1:47 pmThis was delicious. Thank you!
Richa says
January 29, 2020 at 2:43 pmTthanks!
Heather says
May 24, 2020 at 3:34 amSecond time I make this delicious granola! The cardamom brings in over the top! Vegan Richa’s breakfast recipes have really helped me elevate my vegan breakfast game. Thanks so much!
Vegan Richa Support says
May 24, 2020 at 12:16 pmI’m so glad you enjoyed this recipe!
Aafke says
July 21, 2020 at 11:42 amJust made this; I already had everything in my store cupboard, so easy! Will never buy granola again 🙂
Monisha Reddy says
August 15, 2020 at 9:03 amWhat is the serving size ?
LISA MACKENZIE says
August 30, 2020 at 12:24 amI absolutely love this recipe! Like you, I don’t particular like sweet granola and would like to omit the maple syrup. What do you suggest to substitute it with to create the additional binder? More flax egg?
Vegan Richa Support says
September 2, 2020 at 12:03 amExcellent Lisa, yes more flax egg will work fine
LISA MACKENZIE says
September 3, 2020 at 1:11 amThank you!
Sarah Thomas says
September 5, 2020 at 3:22 pmI make this granola frequently. I’ve started making double batches! I bake at 300F for 20 min then 275F for 15 min and then turn off the oven and let it stay in until it’s cooled down. It gets very toasty and crunchy.
Ripley says
December 19, 2020 at 5:39 amI made this today and it’s amazing, just like all of your recipes!! Thank you again, Richa, for your recipes!! All of them are fantastic!!