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Sticky Pumpkin Seed Granola

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2 made it  |  0 reviews   |  1 photos

"Made without grains, this pumpkin seed granola is sticky, almost like a toffee. If you choose to include oats, it makes a more traditional style. Either way, the spices are spot-on for a pumpkin spiced, autumnal treat that's perfect for breakfast with milk or as an afternoon snack. Store in a sealed, covered container up to 1 month."
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3 h 20 m servings 253
Original recipe yields 10 servings


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  1. Preheat the oven to 200 degrees F (95 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Melt butter in a small saucepan over low heat. Add maple syrup, molasses, pumpkin puree, apple juice, pumpkin spice, and vanilla extract; whisk until blended and warmed through.
  3. Combine pecans, oats, cranberries, dates, hazelnuts, pistachios, and pumpkin seeds in a large mixing bowl. Pour in maple syrup mixture and toss to combine. Spread mixture onto the baking sheet.
  4. Bake in the preheated oven until granola looks dry, 3 to 4 hours. Allow to cool until crisp. Crumble into bite-sized pieces and transfer to a covered container.

Nutrition Facts

Per Serving: 253 calories; 16.7 25.2 4.2 9 37 Full nutrition

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