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
- Preheat oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
- 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.
- 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).
- Serve with warm milk, fruit and edible flowers (if desired).
- Prep Time: 15 mins
- Cook Time: 30 mins