Pumpkin Spice Granola [vegan]

Name: Pumpkin Spice Granola [vegan]
Prep time: 20 min
Total time: 40 min
Yield: 1 large jar
Ingredients: 150g pumpkin [5.3 oz] + seeds saved from whole pumpkin; 200g rolled oats [7 oz / US 2 cups]; 100g rolled oats [3.5 oz / US 1 cup]; 2 tsp ground cinnamon; 1/4 tsp grated nutmeg; 1/4 tsp ground allspice; 1/2 tsp ground ginger; 1/2 tsp salt; 1 tsp vanilla; 75ml melted coconut oil [US 1/3 cup]; 125ml maple syrup [US 1/2 cup]; 100g dried cranberries; 2 handfuls of almonds or pecans; 2 handful sunflower seeds

Published on November 2, 2018 | In American | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 40 Minutes
- Yield
- 1 large jar
- Difficulty Level

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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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

150g pumpkin [5.3 oz] + seeds saved from whole pumpkin
200g rolled oats [7 oz / US 2 cups]
100g rolled oats [3.5 oz / US 1 cup]
2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 tsp vanilla
75ml melted coconut oil [US 1/3 cup]
125ml maple syrup [US 1/2 cup]
100g dried cranberries
2 handfuls of almonds or pecans
2 handful sunflower seeds

Instructions

Preheat the oven at 170ºC/Fan 150ºC/ 325ºF/gas 3.
Remove seeds from pumpkin and set aside. Peel and dice 150g of pumpkin flesh.
Heat some water in a saucepan. When boiling, add diced pumpkin and cook until soft (around 10 mins). When done drain well and set aside. Once the pumpkin has cooled down, mash it to a smooth consistency.
In the meantime wash the pumpkin seeds to remove extra flash. Pat dry and set aside.
Grind 100g of rolled oats to flour.
In a large mixing bowl, mix together oat flour, remaining rolled oats, cinnamon, nutmeg, allspice, ginger and salt.
In another bowl, mix together mashed pumpkin, vanilla extract, melted coconut oil and maple syrup.
Toss dry and wet ingredients together. Add reserved pumpkin seeds to the mix.
Tip the granola onto a large baking tray lined with a baking sheet. As the mix is quite wet, spread the granola around to a thin layer so it dries out better as it cooks.
Bake for 20 mins. Mix & spread the granola a little bit more. Bake for another 10-20 mins depending on how crunchy you want it (the longer in the oven, the crunchier). Mix and spread again. Switch off the oven and leave granola to "dry" inside for 2 hours or so.
When done, mix cranberries, almonds and sunflower seeds in granola. Store in an airtight container.