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pumpkin pie granola


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Description

pumpkin pie granola


Ingredients

Scale
  • 3 cups (270 grams) rolled (traditional) oats
  • 1 cup (25 grams) puffed brown rice (or 1 cup oats)
  • 1 cup (125 grams) raw pecans, chopped (nut free version – 1 cup shredded coconut)
  • 1/2 cup (65 grams) pumpkin kernels
  • 2 tablespoons white chia seeds
  • 1 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, ground
  • pinch of salt
  • 1 tablespoon vanilla bean paste (or extract)
  • 3/4 cup (170 grams) pumpkin puree (tinned or home made)
  • 1/4 cup (60 ml) coconut oil, melted and slightly cooled
  • 1/3 cup (80 ml) pure maple syrup.

Instructions

  1. Preheat oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
  2. Place the oats, puffed rice, pecans, pumpkin kernels, chia seeds, cinnamon, nutmeg, ginger, salt, vanilla, pumpkin puree, coconut oil and maple syrup into a large bowl and mix thoroughly to combine.
  3. Spoon the mixture onto the prepared tray in an even layer. Bake for 20-30 minutes (stirring every 5-10 minutes to ensure even cooking) or until golden and fragrant. Allow the granola to cool completely on the tray (it crisps as it cools).
  4. Serve with warm milk, fruit and edible flowers (if desired).
  • Prep Time: 15 mins
  • Cook Time: 30 mins