Autumnal Pumpkin Granola

PUMPKIN GRANOLA

Following on from my first post this week, I am sharing with you another recipe in aid of the #pumpkinrescue campaign. Now that Halloween is over, it's time to utilise that pumpkin flesh! This recipe uses pumpkin puree, which I discuss how to make this in a pumpkin muffin recipe HERE.

This recipe is great as you can add in any seeds, nuts or dried fruit to give it a personal touch, or have it plain!

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Makes: approx 500g. Preparation and Cooking Time: 1 hour

INGREDIENTS

• 200g rolled oats

• 1/2 cup pumpkin puree

• 1/4 cup maple syrup

• 1 tbsp chia seeds

• 1 tbsp milled linseed

• 1/2 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• Pinch of nutmeg

• Optional: 1/2 cup of dried fruit of choice

METHOD

1. Preheat the oven to 160C and line a baking tray with baking parchment paper.

2. In a bowl, mix together the oats, pumpkin puree, maple syrup, chia seed, linseed, vanilla extract, cinnamon, ginger and nutmeg.

3. Spread the mixture evenly across the baking tray and bake for about 45 minutes, stirring every 10 minutes, until the mixture is golden brown.

4. Remove the tray from the oven and leave to cool. When the granola is at room temperature, mix in any dried fruit to the mixture at this point. Store in an airtight container for up to 2-3 weeks (TIP - If the granola is not completely cooled prior to storing, it will start going soggy really quickly, so ensure it is at room temperature).

TIP - Mix up the seeds for different nuts or the try alternative dried fruits. I love to have this granola with Greek yogurt or hazelnut milk

Happy Baking!

Ruth xxx