Low Sodium Vanilla Pumpkin Seed Granola Cups

Total time50 min

Prep time15 min

Cook time20 min

Low Sodium Vanilla Pumpkin Seed Granola Cups

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Ingredients

6 servings

For the granola cups

2 cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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¾ cup raw pumpkin seeds
¼ tsp ground ceylon cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup pure maple syrup
3 tbsp coconut oil, melted
1 tsp pure vanilla extract

For the filling

1 cup fresh ricotta
1 tbsp pure maple syrup
½ tsp pure vanilla extract

For serving

1 ripe pear, cored and thinly sliced
1 tbsp raw pumpkin seeds (optional)
1 tsp pure maple syrup, for drizzling (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Generously grease 6 cups of a standard 12-cup muffin tin with coconut oil or line with parchment squares.
2
In a large mixing bowl, stir together the rolled oats, pumpkin seeds, Ceylon cinnamon, and salt until evenly combined.

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