Pumpkin Granola
- 3 cups rolled oats
- ¼ cup pumpkin seeds (or sunflower seeds)
- 1 cup chopped pecans or walnuts (or any nuts you prefer)
- 2 teaspoons cinnamon
- ¼ cup almond butter, or any nut butter, tahini or sunflower butter
- ½ cup maple syrup or agave nectar
- 1/3 cup pumpkin puree
- ¾ teaspoon sea salt
- dried fruit (optional)
- Preheat oven to 180°C (350°F).
- Line a baking tray with parchment paper or a silicone mat .
- In a large bowl, stir together the oats, nuts, pumpkin seeds, cinnamon and sea salt.
- In a different bowl, combine the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until everything is combined and coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source. At that halfway point (around 12.5 minutes) remove from the oven and flip gently with a spatula then return to oven so both sides get toasted. Watch it during the last 5 minutes of baking to ensure it isn’t burning.
- Remove from oven. The granola should be nice and golden brown in colour.
- Let it cool completely before touching to ensure it is crunchy.
- Enjoy as it is or with milk, yoghurt and your choice of fresh fruits.
NB: The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in the fridge (and will stay crunchy).
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
