Now that we are creeping ever closer to Halloween, I am eating endless pumpkins,
Pumpkin soup, pumpkin chocolates, pumpkin smoothies…I simply cannot get enough of these beautiful, vibrant fruit (yes, I was surprised by that too!).
Happily for my tummy, pumpkin is one of those rare foods which is as healthy as it is delicious. It’s full of wonderful fibre, vitamin A for healthy eyes, tryptophan to help ease us into a deeper sleep, and plenty of anti-oxidants.
Unfortunately, my boys are not as convinced by pumpkin as I am. So, to encourage them to eat it more, I decided to add it to their favourite food: granola!
This pumpkin granola is delicious, and one of my new favourite breakfasts.
It’s sweet, warming and full of pumpkin pie spice flavours – nutmeg, ginger, cinnamon (which, as a bonus, helps to balance out those blood sugars!). Although, I could honestly add cinnamon to everything, I love it so much!
I added in plenty of pecans too (pecan and pumpkins are a dream team, for me!), as well as other goodness – desiccated coconut, chia seeds and flax for the healthy fats, nut butter for a little dose of protein, and much less sugar than a classic granola recipe.
Oh, and some dark chocolate chips for an extra treat. Because, let’s face it, chocolate improves (almost) everything!
I love my granola served with plenty of almond milk, or with huge dollops of coconut yoghurt and blueberries. However, it’s equally delicious grabbed by the handful for a quick snack on-the-go! (Be warned: it gets addictive!)
All in all, this is the perfect winter comfort breakfast, a fantastic way to use up any Halloween pumpkins, and is tried-and-tested kid friendly.
- Dry ingredients –
- 2 cups oats
- 1/2 cup desiccated coconut
- 1 cup pecans, roughly chopped
- 1 cup almonds, roughly chopped
- 2 tbsp ground flax
- 2 tbsp arrowroot
- 1 tbsp chia seeds
- 1.5 tbsp coconut sugar
- 1/2 cup sunflower or pumpkin seeds
- 2.5 tsp cinnamon
- 1/2-1 tsp ginger
- 1/3 tsp nutmeg
- 1/4 tsp salt
- Wet ingredients –
- 1 cup pumpkin puree
- 4 tbsp coconut oil
- 4 tbsp nut butter of choice (I used cashew for a milder taste)
- 4 tbsp brown rice syrup or honey
- 1.5 tsp vanilla paste
- 1 cup raisins
- 3/4 cup dark chocolate chips
- Preheat your oven to 180C, then line two baking trays.
- Gently melt together your coconut oil, nut butter and brown rice syrup. Stir in the remaining wet ingredients, then set aside.
- In a separate bowl, whisk together the dry ingredients. Stir in the wet ingredients and mix until combined. Spoon onto the baking trays, shaping into clumps with your hands, then place in the oven to bake.
- Bake for 20 minutes, then turn the granola over and return to the oven for a further 15-20 minutes, turning the oven down to 160C. Cook until golden and crisp, then turn the oven off, leave the door open and allow the granola to cool in the warm oven – this helps it to crisp up more!
- Once cooled and crunchy, stir through the raisins and dark chocolate chips. Store in an airtight container until ready to enjoy!