Salty sweet squash seed granola

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By now I hope you’ve made this easy as ever homemade roasted winter squash gnocchi recipe as few times. Partly so you will have plenty of leftover squash seeds you can toast up in no time! Honestly, that’s half the reason for making winter squash anything, amiright? I love snacking on toasted seeds, seasoned with loads of nutritional yeast or cinnamon and maple syrup. A perfect snack to have on hand but they won’t last for long! So before you finish packing these up, put some aside for this insanely delicious salty sweet squash seed granola. Y’all this is an awesome, unexpected flavor combo you might not want to share. Totally vegan, this granola is a great way to start the morning or to snack on throughout the day. She pairs beautifully with our 5 minute hemp milk by the way.

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Salty Sweet Squash Seed Granola
Salty Sweet Squash Seed Granola

I love how customizable homemade granola is. You can control everything that goes into it and it’s package-free. What else could you want from a plant-based breakfast? A great way to use up whatever nuts, seeds, or dried fruit you have on hand, granola requires only a few ingredients and you can whip it up in about 30 minutes. Honestly, I sometimes just do it for the smells. Nothing like a waft of sweet cinnamon first thing in the morning. This salty sweet recipe is pretty flexible, feel free to get creative in your nut + seed additions. I love combining the maple flavor with a crispy salted seed kick, it’s all the reason I need to cut up that butternut squash. Trust me, this is one to try.

What are your favorite granola add-ins?? #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Salty sweet squash seed granola   by

An awesome, unexpected flavor combo you might not want to share. Totally vegan, this granola is a great way to start the morning or to snack on throughout the day.

makes: approx 8 serving | prep time: 5 min | cook time: 25 min | total time: 30 min

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Salty Sweet Squash Seed Granola

Ingredients

  • 3 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/3 - 1/2 cup toasted squash seeds (just season with kosher salt)
  • 1/4 cup flax seeds
  • 1/2 tbsp cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup

To-Do's

  1. Preheat oven to 325°. In a large mixing bowl add rolled oats, sunflower seeds, toasted squash seeds, flax seeds, cinnamon, and salt. Stir to combine.
  2. Over medium heat, combine coconut oil and maple syrup and stir until just melted. Make sure not to over heat or let come to a boil. Pour into dry ingredients. Stir well to combine until all dry ingredients are thoroughly coated.
  3. On a large ungreased baking sheet pour out the granola and spread evenly to reach the edges. (Yours may not reach all the way to the edge but that’s ok.) Use a spatula to press down flat all the way across.
  4. Once oven has preheated, bake for 25 – 30 minutes, until golden brown. Remove from oven and let cool completely for 10 – 15 minutes (this is where the granola will clump up.)
  5. Enjoy! Use a spatula to get out of pan and try with some delicious 5 minute hemp milk. This keeps well about 2 – 3 weeks in an airtight container (a glass jar works well here.)
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