Pumpkin Granola

This comforting breakfast recipe will see you through October – and possibly even November too, if you don‘t eat it every day!

The pumpkin purée can be taken from a tin – as long as it's unsweetened, and not the pie-filling variety – or you can make your own by puréeing a couple of leftover roasted wedges.

This is another easy-to-adapt recipe: you can simply swap in the nuts and seeds you prefer. You could also try using a bag of muesli for the base that includes barley, rye, oat and wheat flakes.

As a real treat, serve this granola with sticky, warm cinnamon and maple apple wedges. It's also delicious with raw or baked fruits.

If you like this recipe, then try my Pumpkin-Spiced Almond Milk, Pumpkin-Spiced Pancakes, Pumpkin Blondie Cookies, Fluffy Pumpkin-Spiced Buns, Nutella Granola Clusters, Winter Spiced Granola, and Coconutty Granola.

PREP TIME:
10 minutes

TOTAL TIME:
40 minutes

COOK TIME:
30 minutes

SERVES:
Makes 1.2kg

Ingredients
Instructions

Ingredients

Dry ingredients

700g rolled oats

1½ cups pumpkin seeds

1 cup sunflower seeds

2 cups pecans, roughly chopped

1 cup walnuts, roughly chopped

⅛ 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 ingredients

1 cup unsweetened pumpkin purée

½ cup date syrup

⅓ cup coconut oil

2 tsp vanilla bean paste

Instructions

Preheat the oven to 180°C/fan 160°C/Gas 4. Line a large, deep-sided baking tray or dish with baking paper.
Combine all the dry ingredients in a large bowl and set aside. Add the wet ingredients to a small saucepan and heat gently, stirring to combine.
Add the wet ingredients into the dry, and mix until fully combined. Spread the mixture across the bottom of your lined baking tray or dish.
Bake for around 30 mins, stirring often – the granola is ready when it's lightly toasted and fragrant.
Remove from the oven and allow to cool. Store in an airtight container somewhere cool and dry for up to 8 weeks.