If you haven’t carved pumpkins already, remember to save your pumpkin seeds so you can make this tasty granola. This recipe is a family fav for this time of year, because you can use some of your freshly harvested and dried pumpkins seeds–and it tastes fantastic on a crisp fall morning with milk. Yum!
Ingredients
- 3 cups old-fashioned rolled oats
- 3 cups puffed kamut cereal
- 1/3 cup toasted chopped walnuts
- 2 tbsp. pumpkin seeds
- 1 tbsp. oil
- 1/3 cup agave nectar {I LOVE this stuff!}
- 1/4 cup apple juice
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 tbsp. chopped dried mangos {Go HERE to find out how to dehydrate mangos}
Directions
Preheat your oven to 350 degrees. Line a large baking pan with your silpat {or parchment paper}. Combine oats, kamut, walnuts and pumpkin seeds in a large bowl. In another bowl mix oil, agave, apple juice, vanilla and salt. Pour over dry ingredients and toss to coat. Spread mixture out onto prepared baking sheet and bake until golden brown {about 20-25 minutes}. Stir every 5-7 minutes throughout baking. After mixture is completely cool, stir dried mangoes.
Check out all of my granola recipes HERE.
Rachel Khoo’s Muesli & Granola
Emily says
How did you shell the seeds?