Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add the oats, millet, pumpkin seeds, hemp seeds, and pumpkin pie spice to a large bowl and mix to combine.
Add 2 tablespoons of the maple syrup to the dry ingredients and mix until the dry ingredients are fully coated.
Spread the mixture out evenly on the parchment-lined baking sheet.
Drizzle the remaining 2 teaspoons of maple syrup over top.
Sprinkle with 1–2 pinches of salt, if desired.
Bake for 12 minutes, tossing halfway through. Let cool completely before enjoying! (It’ll get crispier as it cools.)
Chef's Notes
Substitutions
Use any seeds you like in place of pumpkin seeds and hemp seeds. If there is a particular seed you don’t like or cannot find, then skip it and add more of your favorite.
Whole Food Sweetener
Use date paste in place of maple syrup. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.
Storage
Once fully cool, store in an airtight container at room temperature for up to 10 days or refrigerate for up to one month. Note, if you use date paste as the sweetener, only store in the refrigerator for up to one week.
Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add the oats, millet, pumpkin seeds, hemp seeds, and pumpkin pie spice to a large bowl and mix to combine.
Add 2 tablespoons of the maple syrup to the dry ingredients and mix until the dry ingredients are fully coated.
Spread the mixture out evenly on the parchment-lined baking sheet.
Drizzle the remaining 2 teaspoons of maple syrup over top.
Sprinkle with 1–2 pinches of salt, if desired.
Bake for 12 minutes, tossing halfway through. Let cool completely before enjoying! (It’ll get crispier as it cools.)
