Pumpkin Spice Granola; crunchy granola with a hint of pumpkin, fall spices and sweetness of maple syrup. Perfect for brunch or a seasonal gift.
Monthly contributor Kirsten back again this month with a delicious pumpkin recipe!
After only 5 attempts… I’m here (3 of those AFTER resetting my password…) It’s like that horrifyingly embarrassing, frustrating moment when you forget your PIN when you get to the counter and…. nothin’. The numbers are gone and any combination you try beeps ‘declined’…it’s at that moment that I stop feeling bad for holding everyone up and start worrying about how I am going to get my bounty home. Anyway… totally off track.
Well… it is now officially the celebration of the pumpkin- everywhere. Despite my attempt at pleading the sun to actually show itself here by buying a pineapple and then turning the heater on high to get some, just some resemblance of the change of season…here I am. It is grey, cold and surprise, surprise… raining. In the one month of ‘spring’ so far, I think we have had one spring day.. and that was the first day. It’s like a sullen teenager forced into some excruciating family affair…I’ve made an appearance, now I am outta here.
Normally I sit back on the other side of the world and watch all of the pumpkin, cinnamon and maple syrupy goodness flash across my screen in jealously… it just doesn’t feel right sipping on a pumpkin latte in 28degrees (that’s Celsius … I am not great on the ol’ Farenheit) with perfect blue skies. But this year… I am totally there with you, especially when it is mixed with spices, maple syrup or pasta and cheese (check out my vegetarian pumpkin and spinach lasagne here)
Now, I don’t want to brag or anything- but lately I’ve used almost every moment where I could exercise to cook (and eat) instead (sorry wardrobe) Since quitting the gym when I moved areas, my excuses are totally based around the weather… so much so, that every time I think I hear the rain stop falling on the tin roof (could I have just written a fabulous song line??) I run to check that it is still raining, even a bit because… you know, it’s almost breakfast time…
This granola is easy to adjust to your personal tastes to make it sweeter or to add more spices. You can add different nuts, dried fruits and it’s fabulous with yoghurt or with warmed milk and honey. Soooo good! For all those super organised people… it also makes a cute homemade gift. I know I plan to use it in Christmas hampers this year – gifts you can snack on while you wrap them are always so much better :p
Well, I am off to eat and psych myself up to do a couple of laps of Costco… shopping is exercise, right?! 😉
Tell me, what is your favourite pumpkin thing? Love pastry too? You need this caramelised onion and pumpkin pastry recipe too!
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup (can add extra if you want it sweeter)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon mixed spice
- Pinch ground cloves
- 2 cups oats
- 3 large tablespoons butter - melted
- 1 tablespoon coconut oil - melted
- 1/4 cup coconut
- 1/3 cup walnuts (optional)
- Mix the pumpkin, maple syrup and spices together in a medium bowl.
- Add the oats, melted butter and coconut oil and mix until the oats are well coated. Taste and add more maple syrup if you want it sweeter.
- Place on a lined baking tray and bake for 10 minutes on 180 degrees Celsius/350 degrees Fahrenheit.
- Add the coconut and walnuts, mix and then bake at 160degrees Celsius/320 degrees Fahrenheit for 5 minutes or until golden. Cool on the tray before storing in an airtight container.