I may be going a little overboard with the whole pumpkin thing but it is really hard not to when you are surrounded on all sides by all things pumpkin! I promise I will stop soon (maybe….probably not), but I have a fair bit of homemade pumpkin puree leftover from our Halloween festivities and I can’t just let it go to waste can I?
This quick and easy granola will make your house smell awesome. It tastes great served with some thick strained yoghurt or as a yummy crunchy topping on some baked apples for a quick and healthy dessert.
I first found a version of this recipe in The Sprouted Kitchen cookbook a few years back when I was still living in Australia but back then adding pumpkin to granola was just too weird for me so I never tried it. However now that I am living in the land where pumpkin is added to anything and everything it just seems like the natural thing to do. So I did it…..an it is yummy.
- 2 tbsp ½ coconut oil
- tsp ½ sea salt
- tsp ¾ pumpkin pie spice
- cup ⅓ maple syrup
- cup ⅓ pumpkin puree
- 2 cups old-fashioned rolled oats
- cup ½ roughly chopped nuts (walnuts pecans or almonds go well)
- 3 tbsp sesame seeds
- 3 tbsp raw sunflower seeds
- cup ½ dried raisins
Preheat the oven to 325°F
Whisk together the coconut oil, salt, pumpkin pie spice, maple syrup, and pumpkin puree in a large mixing bowl until smooth
Add in the oats, nuts, sesame seeds and sunflower seeds and stir until well-coated
Spread the granola evenly onto a large rimmed baking sheet, trying to keep as many clusters intact as possible
Bake in the preheated oven for 35-45 minutes or until the granola is dry and golden-brown in colour, stirring every 10 minutes or so
Once finished let the granola cool for a few minutes and then stir in the raisins
Once completely cooled transfer to an airtight container for storage
Modified from the original recipe which can be found at www.sproutedkitchen.com