Lifestyle
My Pumpkin Spice Granola Recipe
By Josie
Autumn: 25th September
One of my favourite breakfasts at this time of year is my homemade pumpkin spice granola. Made with pumpkin purée, warming spices, maple syrup, rolled oats and a generous mix of nuts and seeds, it bakes until beautifully golden and crunchy. I love making a big batch at the weekend to enjoy throughout the week, served with natural yoghurt, berries and an extra sprinkle of cinnamon.
Autumn
25th September
Chef’s Notes
One of my favourite breakfasts at this time of year is my homemade pumpkin spice granola. Made with pumpkin purée, warming spices, maple syrup, rolled oats and a generous mix of nuts and seeds, it bakes until beautifully golden and crunchy. I love making a big batch at the weekend to enjoy throughout the week, served with natural yoghurt, berries and an extra sprinkle of cinnamon.
Ingredients
- /
- 3/4 cup coconut oil
- 1/2 can of pumpkin purée
- 1 cup maple syrup
- 3 cups organic rolled oats
- 3 cups nuts and seeds, chopped (I used pecans, hazelnuts, almonds and pumpkin seeds)
- 1 tbsp cinnamon
- 1 tbsp pumpkin spice
- A sprinkle of sea salt
Method
- Preheat your oven to 160C and line a large baking sheet with baking paper
- Add the coconut oil, pumpkin purée and maple syrup to a saucepan over medium heat and stir until melted together
- Meanwhile, add the rest of the ingredients to a large bowl and stir to combine
- Pour the warm coconut oil mixture into the dry ingredients and stir to combine
- Spread out your granola mixture on your baking sheet and bake for 25-30 minutes until golden, mixing the granola a few times during baking to make sure it cooks evenly
- Remove from the oven and allow to cool completely before storing in a jar
