If you’re still in summer mode, look away now. I’ll see you in a few weeks time when you are really ready to embrace the joy that is autumn.
Are you still with me?
In that case, can I introduce you to the delights of pumpkin spice granola.
Chewy clusters of warm spiced, pumpkin granola – sweetened with honey, and full of delicious goodness like toasted coconut flakes, oats and sunflower (and of course, pumpkin) seeds.
Layered with rich, creamy yogurt, and topped with fresh fruit, it makes a great healthy breakfast … or a tasty afternoon snack … or even a quick and easy supper when I just can’t face the kitchen (again…)
I know it looks like I finally managed to get a seasonally appropriate recipe on the blog.
Although, is it too early for pumpkin recipes? I don’t know…
I wish I could say it was well thought out. That I planned for this.
But I cannot lie to you.
I’ve been hording three cans of pumpkin puree:
- Cans that I had to make a special out-of-town shopping trip to get.
- Cans that were purchased well over a year ago – thank you, super long use-by dates.
- And cans that have sat in a cardboard box under the bed #smallspacestorageproblems, gathering dust ever since.
Apparently, I’m so late, I’m actually early.
After finally biting the bullet and reaching for the can-opener, I decided to start recipe testing with one of my favourite snacks – chewy, slightly sweet ‘n spicy clusters of granola.
Pumpkin can be a bit of an awkward ingredient to work with. As they contain a huge amount of water, it can make baking with them a little … challenging. I’ve reduced the amount used in this recipe from a full cup to 3/4 of a cup after my testing, so the granola gets a chance to bake all the way through the middle.
If your granola looks like it’s toasting a little too quickly round the edges, stir it around so the centre gets pushed outwards, and feel free to lower your oven temperature a little earlier – keeping the temperature lower will allow the clusters to dry out and become chewy, while reducing the risk of the edges burning ← never a good word on a food blog.
My other recommendations?
Be generous with the spices – pumpkin can be a pretty bland ingredient on its own, it needs a little assistance to really help it shine. I’ve actually doubled the spices from the original amount, and added some blackstrap molasses to give the granola some caramel notes – I’m guessing a little dark brown sugar would work similarly, if you really don’t like molasses.
Okay, I’ve got my new, holiday recipes inspiration board on pinterest to fill with gorgeous recipes.
I’ve got a pair of warm, fuzzy purple socks for my cold feet.
And I’ve got my yogurt-pumpkin spice granola-fruit layered parfait to eat.
That’s me sorted until spring then…
PUMPKIN SPICE GRANOLA (AND A PARFAIT)
Ingredients
- ⅓ cup (45g) sunflower seeds
- ⅓ cup (45g) pumpkin seeds
- 1 cup (50g) flaked coconut
- 2 and ½ cups (250g) rolled oats
- 2 and ¼ teaspoons ground cinnamon
- 1 and ½ teaspoons ground ginger
- A dash of nutmeg to taste
- ¾ cup (150g) pumpkin puree (I used Libby's packed)
- ¼ cup (60ml) honey
- ¼ cup (60ml) coconut oil, in its liquid state
- ½ cup (125g) cashew butter
- 1 tablespoon blackstrap molasses
- To serve: yogurt and fruit of your choice
Instructions
- Pre-heat the oven to Gas Mark 4 (350F degrees). Line a large, rimmed baking sheet with parchment paper and set aside.
- In a large bowl, stir together the sunflower and pumpkin seeds, coconut flakes, oats, cinnamon, ginger and nutmeg.
- In a separate bowl, stir together the pumpkin puree, honey, melted coconut oil, cashew butter and blackstrap molasses. Pour the wet ingredients over the dry, and mix well to combine.
- Turn out the mixture onto the prepared baking sheet and spread it out evenly. Bake on the middle shelf of the oven for 20 minutes, flipping the mixture in sections with a fish slice halfway through (this helps to encourage it to clump). After 20 minutes, flip the mixture again, then reduce the oven temperature down to Gas Mark 3 (325F degrees) and continue to bake for another 25 - 30 minutes, stirring gently if necessary, until the granola is a lightly toasted, golden brown colour all over, and is cooked all the way through in the middle (the granola will continue to crisp up as it cools, just make sure the middle isn't still sticky - pumpkin has a lot of water in it!)
- For maximum clumping, allow the granola to cool completely on the tray, then break it up into the size of clusters preferred.
- The granola stores well in an airtight container (it will soften over time, but still stays in clusters well). Serve, layered with yogurt and fruit of your choice (I'm enjoying it with raspberries or a cherry compote atm!)