IMG_8222 IMG_8247And so the pumpkin recipes begin. This granola is packed with that yummy pumpkin spice flavour so many of us crave as the seasons begin to change. It’s great as a snack or try it for breakfast served with a little greek yogurt and a drizzle of maple syrup. This recipe makes a large batch. It lasts my family 2 weeks….maybe 3 depending on how much we eat per day.

  • 2 1/2 cups rolled oats
  • 1 1/2 cup pumpkin seeds
  • 1 1/2 cup sunflower seeds
  • 1/2 cup flax seeds
  • 2 extra ripe bananas
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 tsp allspice
  • pinch of cinnamon
  • pinch of ginger
  • 1/2-1 tsp nutmeg
  • 1 tsp vanilla
  • 2 tsp coconut oil or safflower oil
  • pinch of salt (if desired)
  • 1/2 cup dried or candied ginger, chopped into small pieces

Preheat the oven to 350. Mix all of the dry ingredients together in a large bowl. Place the banana, pumpkin, oil, maple syrup and spices into your food processor and pulse until well combined. Add the wet ingredients to the dry. Mix together. Spread the granola onto 2 well greased baking sheets. Bake for 20 minutes. Stir frequently or you will wind up with large chunks, and I don’t mean crispy good chunks…I’m talking about undercooked mushy ones. Bake for another 15 – 20 minutes (again keep tossing the granola around every 5 min or so breaking up any large chunks). Bake until granola is nice and crunchy/golden brown. Remove from oven. Mix with dried ginger then let cool completely before storing at room temp in an air tight glass container. Enjoy! *note: Feel free to swap any of the sun seeds for your fave nuts, try pecans or walnuts!




Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>