This granola is honestly one of the best recipes I’ve ever created! The problem I find with most healthier homemade granola is that there’s less honey/golden syrup than in traditional recipes. This means there aren’t as many crunchy clusters, which we all know is the best bit!
Well you know what my answer is? PUMPKIN PUREE.
It turned the oat mixture into the biggest, crunchiest cluster balls I’ve ever eaten – even better than some shop bought granolas! The key to creating the clusters is to make sure you’re stirring the mixture every 5-10mins once it’s in the oven. This ensures an even bake and perfect crunchiness all around!
- Served plain and simple with almond milk
- Coconut yoghurt, bananas and peanut butter – just like this recipe
- Added crunch on top of porridge – banana, chocolate and peanut butter is my favourite combo!
- 2 cups GF oats
- 1/2 cup hazelnuts, chopped
- 1/2 cup pecans
- 1/2 cup buckwheat groats
- 3 tbsp cocoa powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 2 tbsp coconut oil
- 2/3 cup pumpkin puree
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- Preheat your oven to 170C/325F/gas mark 3.
- Place the oats, nuts, buckwheat groats, cocoa powder and spices in a bowl, mixing everything together.
- Heat the coconut oil in a small saucepan until melted, then add in the pumpkin puree, maple and vanilla. You only want to warm the ingredients, so take it off the heat before it starts cooking.
- Combine the wet and dry mixes together until everything is coated in the pumpkin goodness. Spread the mixture on a baking tray as evenly as possible. Pop into the middle of the oven and bake for 40mins, stirring the mixture every 5-10mins.
- Remove the granola from the oven and leave to cool. Store in an airtight container.
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