Maple Pumpkin Spiced Granola
This vegan pumpkin spiced granola is super easy to make. It lasts in a sealed jar for weeks, so it's a good one to have on hand for breakfast or an autumnal snack. Serve your granola on its own, with milk of your choice, or with fresh fruits and a dollop of yoghurt.
- No pumpkin? Swap for butternut squash.
- No maple syrup? Try with honey.
- No pumpkin seeds? Use any nuts or seeds that you have on hand.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
350 g Pumpkins (peeled and chopped )
50 g Coconut oil
80 g Maple syrup
280 g Rolled oats
50 g Pumpkin seeds
a pinch of Salt
For the pumpkin pie spice:
1 tsp Ground cinnamon
1 tsp mixed spice
1 tsp Ground ginger
- Boil the peeled and chopped pumpkin for 15-20 minutes, or until tender. Drain and blend into a smooth puree. Set aside.
- Preheat the oven to 160 C/140 fan/3 gas mark. In a large mixing bowl, add the rolled oats, pumpkin seeds, salt and pumpkin pie spice.
- In another mixing bowl, combine 100g of the pumpkin puree (reserve the leftovers for another recipe), melted coconut oil and maple syrup. Mix to combine.
- Pour the wet mixture into the dry ingredients and mix until combined.
- Spread on a large lined baking tray and bake for 40-50 minutes, until golden. Open the oven door a couple of times to let any steam come out (this will help the granola cook better).
- Remove from the oven and cool for at least 15 minutes. The granola will be soft when first removed from the oven, then get crunchy as it cools. Use your hands or a wooden spoon to break the cooled granola into pieces of your desired size. Store in an airtight container at room temperature for one to two weeks.
How to store
Store in an airtight container, at room temperature for 1-2 weeks. If the stored granola begins to get less crunchy, open the container a little bit so that the granola dries out. It will still keep fine that way for several days.