Be inspired by the festivities of Halloween and try this pumpkin seed recipe that is as delicious as it is simple.
Pumpkin seeds are a great plant-based protein option that you can introduce to your students. Incorporate this recipe in your program by adding it to yogurt and fruit or simply serving it as is with milk.
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Serving size: ½ cup
- 4½ c. (1.25 L) rolled oats
- 1½ cup (375 mL) raw pumpkin seeds
- 1½ cup (375 mL) shredded coconut
- 1½ cup (375 mL) raw sunflower seeds
- 9 tbsp (135 mL) hemp seeds (optional)
- 6 tbsp (90 mL) chia seeds (optional)
- ¾ cup (185 mL) dried fruit (optional)
- 1½ tsp (7.5 mL) ground cinnamon
- ¾ tsp (4 mL) pumpkin pie spice (optional)
For serving (optional)
- Fruit (sliced bananas or berries)
- Maple syrup
- Preheat oven to 325°F.
- Arrange oats, pumpkin seeds, shredded coconut, and sunflower seeds on a baking sheet and spread into an even layer. If any of your seeds are already roasted, do not add them to the pan and reserve to add later.
- Bake for 10-15 minutes or until lightly toasted and golden brown, stirring once at the halfway point.
- Remove from the oven and cool slightly. Then add to a large mixing bowl.
- Add all remaining ingredients: hemp seeds, chia seeds (optional), dried fruit (optional), cinnamon, and pumpkin pie spice (optional). Toss to combine.
Serve muesli with milk or yogurt. Fresh fruit goes a long way with this muesli since there’s no added sweeteners otherwise.
To further soften the oats, heat milk before adding to muesli. Alternatively, cover with milk of choice and allow to soak for 30 minutes at room temperature or covered in the refrigerator overnight.