I had lots of pumpkin puree left after blending up this soup ‘bowl’ and I’ve been having fun using it up. I froze it in silicone cupcake trays and then popped them out once frozen for easy storage (and to save on using lots of freezer bags).
My go to granola recipe is usually this gingerbread granola or the fruity nutty variety, but you know what, I think I quite the autumnal spices going on here! I baked the dried cranberries in with the mixture, which is ok but they do have a tendency to get a little burnt before the granola has crisped up since I like chunky granola clusters so it takes that bit longer to cook. You’d be fine if you went for a less chunky granola, otherwise maybe add them in afterwards. There is not oil in this recipe which makes for a lovely chewy granola, feel free to add a couple of tablespoons of melted coconut oil if you fancy a little more bite.
My favourite way to serve this granola was as a breakfast bowl with soy yoghurt and fresh pear chunks. Sprinkle a little extra cinnamon or ginger over the top and you are good to go!
Recipe: pumpkin granola
Makes one large bowlful
½ cup pumpkin puree
1 tsp vanilla extract
3 tbs maple syrup and 1/6th tsp stevia
1 ½ cup oats
½ cup pumpkin seeds
4 tbs flax or ground chia
¼ cup walnut pieces
¼ cups dates or dried cranberries –chopped
2 tsp cinnamon
½ tsp mixed spice
¼ tsp salt
Mix the pumpkin puree, vanilla, maple syrup and stevia together in a small bowl. Mix the remaining ingredients together in a large bowl and then add the wet mixing until everything is well coated. Spoon onto 2 lightly greased baking sheets making sure a thin even layer with some clumpy bits if preferred. Bake at 170C for 10-15 minutes until slightly golden. Allow to cool fully before storage. Stores in cupboard for a few weeks.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.