Pumpkin Seed Millet Gluten-Free Granola

This vegan gluten-free granola recipe packs healthy nutrition from whole grain millet and pumpkin seeds.  Containing no refined sugars or syrups, dried dates and raisins bring natural sweetness to this kid-approved healthy recipe.  Great over Chia Parfait for breakfast, or enjoy as a portable snack.

MEDIUM      Servings: 12     Ready In: 50 minutes

Pumpkin Seed Millet Gluten-Free Granola - Healthy, Plant-Based, Oil-Free, No Refined Sugar, Vegan Breakfast Snack Recipe

Pumpkin Seed Millet Gluten-Free Granola - Healthy, Plant-Based, Oil-Free, No Refined Sugar, Vegan Breakfast Snack Recipe

Chef's Tip: Millet is a gluten-free whole grain.  It adds a crunchy texture, healthy fiber, and plant-based protein to this vegan granola recipe

Chef's Tip: Millet is a gluten-free whole grain.  It adds a crunchy texture, healthy fiber, and plant-based protein to this vegan granola recipe

Chef's Baking Tip: Stir the granola every 15-20 minutes to ensure even browning for this healthy, vegan recipe

Chef's Baking Tip: Stir the granola every 15-20 minutes to ensure even browning for this healthy, vegan recipe

Ingredients

2 tbsp. ground flax meal (13g)
1/2 cup dried pitted dates (100g)
3/4 cup warm water (6oz)
2 cups thick rolled oats (180g), use gluten-free, if this is a concern
1/4 cup millet (50g)
1 tbsp. sesame seeds
1/2 cup sliced almonds (46g)
1/4 cup raw sunflower seeds (32g)
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp, salt
1/2 cup raw shelled pumpkin seeds or "pepitas" (65g)
1/2 cup raisins (82g)


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Pumpkin Seed Millet Gluten-Free Granola - Healthy, Plant-Based, Oil-Free, No Refined Sugar, Vegan Breakfast Snack Recipe

Procedure

Gather ingredients. Preheat oven to 325 F. 

To make the date paste: Soak dates in the 3/4 cup warm water for at least 5 minutes, to soften. 

To make the flax "egg": Combine the ground flax with 6 tbsp. warm water. Let sit about 5 minutes, until gooey and "egg-like"  

For the granola: In a large bowl, combine the oats, millet, sesame seeds, almonds, sunflower seeds, cinnamon, ginger, and salt. 
Place the dates and warm water in a blender. Puree until smooth. Pour pureed dates into the bowl with the oats. Add the flax egg as well. Stir to mix granola.
Spread into a single layer on a large baking sheet.  Bake at 325 for 45 minutes. Stir every 15-20 minutes.  Halfway through the baking, add the pumpkin seeds. Continue baking until golden brown. 

When the granola is done, remove from the oven and let cool on the baking sheet for 10 minutes. Stir in the raisins. 

Leave on the counter, uncovered, for up to 10 days. Freeze for longer storage.
 

Chef's Tips: Millet is a naturally gluten-free grain. It adds a nice crunch to this granola.  You can swap out the raisins for other dried fruit like cranberries, cherries, currants, golden raisins...or even chocolate chips

Yield: 6 cups


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/12 recipe, about 1/2 cup)

Calories 239.91
Calories From Fat (31%) 74.86
% Daily Value
Total Fat 8.95g 14%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 52.91mg 2%
Potassium 332.29mg 9%
Total Carbohydrates 34.36g 11%
Fiber 5.99g 24%
Sugar 5.04g
Protein 8.64g 17%
Calcium 0.58mg <1%
Iron 51.5mg 286%
Vitamin A 5.13IU <1%
Vitamin C 0.1mg <1%


A flax egg is used often in plant-based baking as a healthy substitute for traditional eggs. Flax is loaded with Omega-3 fat and budget-friendly. Join Chef Katie in the kitchen as she shows you how to make a flax egg and uses it for oil-free Smoky Roasted Almonds.