This comforting breakfast recipe will see you through October – and even possibly November if you don’t eat it daily!
The pumpkin purée can be from a tin of unsweetened – not the pie filling variety – or, you can make your own by purifying a couple of leftover roasted wedges.
Easy to adapt, just swap in the nuts and seeds as you wish. You could try using a 750g bag of muesli base that includes barley, rye, oat and wheat flakes.
As a real treat, serve with sticky warm cinnamon and maple apple wedges. Also delicious with raw or baked fruits.
If you like this recipe then try, Pumpkin spiced Almond Milk, Pumpkin spiced Pancakes, Pumpkin blondie cookies, Fluffy Pumpkin Spiced Buns, Nutella granola clusters, Winter spiced Granola, Coconutty Granola.
- Prep time:10 minutes
- Cook time:30 minutes
- Total time:40 minutes
- Serves:Makes 1.2kg
Ingredients
Dry
700g rolled oats
1 ½ cups pumpkin seeds
1 cup sunflower seeds
2 cups roughly chopped pecans
1 cup roughly chopped walnuts
1/8 cup chia seeds
1 cup hemp hearts
6 tsp ground cinnamon
3 tsp ground ginger
2 tsp ground cloves
1 tsp grated nutmeg
1 tsp sea salt
Wet
1 cup pumpkin puree unsweetened
½ cup date syrup
1/3 cup coconut oil
2 tsp vanilla bean paste
Instructions
- Preheat the oven to 160C Fan
- Combine all the dry ingredients into a large bowl, set aside
- Add all the wet ingredients into a small saucepan and heat gentle until combined.
- Add the wet into the dry and mix until fully combined.
- Spread into a large deep sided baking tray or dish, lined if you wish.
- Place in the preheated oven for approximately 30 minutes stirring often.
- When the granola is lightly toasted and fragrant, remove from the oven and allow to cool before storing in an airtight container.
- It will keep well if stored somewhere cool and dry for a good 8 weeks.
- Serve with yogurt and fruits or oat milk.
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