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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Pumpkin Spice Granola [vegan]

Pumpkin Spice Granola [vegan]

5 from 1 vote

Jump to Recipe Print Recipe

To give your breakfast a seasonal feel, try this pumpkin spice granola.

Pumpkin Spice Granola bowl

Add a seasonal twist to your breakfast with this delicious pumpkin spice granola.

Using fresh pumpkin? Don’t throw away the seeds! They’re a nutritious and flavourful addition to your granola. Just make sure to thoroughly dry the seeds after cleaning them, as any excess moisture could leave the granola too wet and clumpy.

For this pumpkin spice granola recipe, I like to use a mix of cranberries, almonds, and sunflower seeds, but feel free to customise it to your taste. Raisins or pecans are excellent alternatives that work just as well!

When it comes to baking, the cooking time will vary depending on how crunchy you like your granola. Since the mashed pumpkin and seeds make the mixture a bit wetter than usual, I recommend spreading it out thinly—just enough to avoid big chunks—ensuring a crisp, even texture. The longer it bakes, the crunchier it’ll get!

Serving Suggestions

This pumpkin spice granola is perfect with Greek yoghurt, drizzled with honey, or enjoyed simply with (dairy-free) milk. You can also sprinkle it over smoothie bowls or use it as a topping for porridge to add a seasonal crunch. It makes a lovely homemade gift as well—just pack it in a jar and tie it with a ribbon!

How to store this pumpkin spice granola

Make sure the granola is completely cooled before storing it in an airtight container. It will stay fresh for up to two weeks.

Other homemade granola recipes to try

  • Apple & Cinnamon Granola [vegan]
  • Chocolate & Hazelnut Spelt Granola
  • Quinoa Granola with Maple Syrup & Pecan

I hope you enjoy this pumpkin spice granola as much as I do. If you do make it, don’t forget to tag me on Instagram!

Pumpkin Spice Granola [vegan] by The Flexitarian

Pumpkin Spice Granola [vegan]

Add a seasonal twist to your breakfast with this delicious pumpkin spice granola.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Breakfast
Cuisine American
Servings 1 large jar
Calories 2518 kcal

Equipment

mixing bowl
oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 150 g pumpkin + seeds saved from whole pumpkin
  • 100 g rolled oats
  • 200 g rolled oats
  • 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
  • 75 ml melted coconut oil
  • 125 ml maple syrup
  • 100 g dried cranberries
  • 2 handfuls of almonds or pecans
  • 2 handful sunflower seeds
(Switch on to prevent your screen from going dark)

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.
    150 g pumpkin + seeds saved from whole pumpkin
  • 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.
    100 g rolled oats
  • In a large mixing bowl, mix together oat flour, remaining rolled oats, cinnamon, nutmeg, allspice, ginger and salt.
    200 g rolled oats, 2 tsp ground cinnamon, 1/4 tsp grated nutmeg, 1/4 tsp ground allspice, 1/2 tsp ground ginger, 1/2 tsp salt
  • In another bowl, mix together mashed pumpkin, vanilla extract, melted coconut oil and maple syrup.
    1 tsp vanilla, 75 ml melted coconut oil, 125 ml maple syrup
  • Toss dry and wet ingredients together. Add the 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.
    100 g dried cranberries, 2 handfuls of almonds or pecans, 2 handful sunflower seeds

Nutrition

Serving: 45gCalories: 2518kcalCarbohydrates: 385gProtein: 42gFat: 98gSaturated Fat: 69gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gSodium: 1215mgPotassium: 1987mgFiber: 40gSugar: 148gVitamin A: 12786IUVitamin C: 14mgCalcium: 387mgIron: 15mg
Keyword granola, pumpkin

Find this recipe online:

Pumpkin Spice Granola [vegan]

https://theflexitarian.co.uk/recipe-items/pumpkin-spice-granola-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Roasted Pumpkin Seeds [vegan]
  • Pumpkin Bread [vegan]
  • Thai Green Pumpkin Curry [vegan] [gluten free]
  • Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]
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Recipe November 2, 2018 · Created by: The Flexitarian Leave a Comment

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