To give your breakfast a seasonal feel, try this Pumpkin Spice Granola.
When cooking pumpkin, I like to save pumpkin seeds. They are the perfect nutritious add-on for this flavoursome granola. Just make sure you dry the pumpkin seeds well after you clean them, otherwise the granola will be too wet and clumpy.
I like a mix of cranberries, almonds and sunflower seeds for this recipe. But they can easily be substituted for raisins or pecans if you prefer.
The cooking time does depends on how crunchy you’d like the granola to be. The longer in the oven, the crunchier. Because of the mashed pumpkin and pumpkin seeds, the mix is a wetter than my other granola recipes. I recommend you spread the mix a bit thinner than a crumble top so you do not end up with big chunks.