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Pumpkin Spice Granola

Friday, 21 September 2018
It's now autumn and there's a proper crispness to the air, the leaves are starting to turn, and it's officially time for everything pumpkin spice. I'll share my pumpkin spice mix recipe later this week,  which I add to coffees and hot chocolates, but for now you'll have to make do with this Pumpkin Spice Granola. 

I had some roast butternut squash/pumpkin leftovers and pureed them thinking I would use it in baking, but I was due to make a batch of granola and thought why not add the puree along with some syrup/sugar and oil to make a kind of sweet pumpkin pie flavour granola?

I quick look on Pinterest told me that this idea had definitely been tried before so I took a look at several different methods and recipes before I experimented with a few small batches, and finally came up with our version.

This recipe makes enough for our family of 6 to have it for breakfast for 5 days. If you have 1/3 cup servings then it makes about 27 of them. We usually have the granola with milk or yoghurt. Depending on how much time we have in the morning I sometimes make the granola into parfaits with fresh/tinned fruit or homemade fruit compote and yoghurt. 

Pumpkin Spice Granola

575g/6 cups rolled oats (can use gluten free oats, if necessary)
110g/1 cup whole or roughly chopped almonds 
100g/1 cup mixed seeds 
250ml/1 cup pumpkin puree 
250ml/1 cup oil 
250ml/1 cup golden/maple syrup 
1 tsp cinnamon 
1 tsp ground mixed spice 
1 cup dried cranberries or raisins/sultanas 

Preheat your oven to 180C/160C Fan/350F/Gas Mark4. Line one or two oven trays with non stick baking paper or foil. Mix the oats and seeds together. Whisk the pumpkin puree, oil, syrup and spices together until completely combined. 

Pour the lovely spiced syrup over the oats, nuts and seeds then stir until evenly coated. Spread the granola mixture in a thin layer over your lined tray/s and bake for 15 minutes in your preheated oven.  

Take the trays out of the oven, give everything a good stir, spread the granoa into a thin layer and bake for a further 15 minutes. Remove from the oven and leave to cool. The granola will crisp up as it cools. Mix through the dried fruit once the granola has cooled completely. Store in an airtight container for up to a week.


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