Allergy Associates of La Crosse / Recipes / Pumpkin Seed Granola

Pumpkin Seed Granola

Serving size: 4 servings


  • ½ cup pumpkin seeds
  • 1 cup shredded coconut, unsweetened
  • 1 cup shredded coconut, unsweetened
  • ¼ cup chia seeds
  • ¼ cup sunflower seeds
  • 1 Tbsp. coconut oil
  • 2 Tbsp. maple syrup, pure
  • 1 tsp. pumpkin pie spice
  • ⅛ tsp. sea salt
  • ½ cup raisins, optional


  1. Preheat oven to 300°F. In a food processor, pulse pumpkin, sunflower, and chia seeds until they are a coarse texture.
  2. Transfer seeds to a bowl and mix with shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt. Mix until well coated and then transfer to a baking sheet lined with parchment paper.
  3. Bake for 20 minutes. Stir at 10 minutes to avoid burning.
  4. Remove from oven and allow to completely cool. Add raisins or other dried fruit and store in an airtight container. Serve in yogurt, milk or top on your favorite ice cream!

Nutrition per serving: 100 calories, 17 g carbohydrates, 3.5 g fat, 2 g fiber, 2 g protein, 130 mg sodium, 5 g sugar.

Recipe from:

Pumpkin seeds, also called pepitas, are a member of the Cucurbitaceae botanical family which also includes winter and summer squash varieties.

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