Pumpkin Spiced Granola
This Pumpkin Spiced Granola is too simple to make and too indulgent for me to keep a secret. Have it for breakfast, snack or use as topping for your porridges or how ever you prefer your granola - hello, yogurt and granola.
Preparation time: 10 minutes; Cooking time: 40 minutes
Ingredients:
315g old fashioned oats
85g hemp seeds
65g chia seeds
90g pumpkin seeds
1/2 tsp fine sea salt
330g pumpkin puree
2 tbsps ground flax seed
5 tbsps filtered/spring water
1 tbsp vanilla extract
70 ml honey + extra 35 ml
60 ml coconut oil
Directions:
Preheat oven to 375˚F.
Combine the ground flax seeds and water and set aside for 5 minutes to thicken. Then line 2 baking sheets with parchment paper and set aside.
Meanwhile, in one mixing bowl, combine together the oats, hemp seeds, sea salt, pumpkin seeds, and chia seeds.
In another mixing bowl, whisk together the pumpkin puree, pumpkin spice, vanilla extract, flax seed mixture and coconut oil.
Pour the dry mixture into the pumpkin mixture and combine well using a wooden spoon.
Divide the combined mixture between the 2 baking sheets and spread evenly to encourage even baking.
Bake for 35 to 40 minutes until fragrant and lightly browned.
Remove and set to cool on a heat proof surface. While cooling, contain the entire granola mixture in one baking sheet and season with the extra honey and pumpkin spice and toss well. Then let it cool thoroughly.
Store the cooled pumpkin granola in a mason jar.
Serve for breakfast with your favorite plant-based milk or this coconut milk recipe from my cookbook.
For the recipe video:
Scroll to 00:01:54 on the video for Pumpkin Spiced Granola.
Notes:
This pumpkin spiced granola keeps well in the fridge for about 5 days.
If you happen to make a larger batch, aim to keep the bulk of it in the freezer for up to 2 months - but I doubt it’ll take that long to resist this tasty goodness of a granola recipe.
