Pumpkin Granola Clusters
There are so many pumpkins around at this time of year, I can never resist picking a few of the smaller, edible ones up. I usually make a puree (by boiling then blending it), then I use the puree for a variety of different recipes. This granola is quite savoury, which I like for a change. You could add more honey or sugar if you like it a bit sweeter.
Pumpkin Granola Clusters
There are so many pumpkins around at this time of year, I can never resist picking a few of the smaller, edible ones up. I usually make a puree (by boiling then blending it), then I use the puree for a variety of different recipes. This granola is quite savoury, which I like for a change. You could add more honey or sugar if you like it a bit sweeter.
Open in Cookpad AppSteps
- 1
Pre-heat the oven to 175°C.
- 2
In a large mixing bowl, combine the crushed nuts, oats salt and mixed spice. Mix the dry ingredients together well.
- 3
Add the pumpkin puree and stir well, getting the puree into as much of the dry ingredients as you can. Allow clumps of the oats to form without breaking them up.
- 4
Spread the oat mix onto a baking tray and bake in the oven for 30 minutes. Give the granola a stir every 10 minutes.
- 5
After 30 minutes, some of the granola should be turning a golden brown. Take the tray out of the oven and allow to cool.
- 6
Once cold, mix the clusters with the pumpkin seeds and store in an airtight container. Serve with milk, or sprinkled over natural yoghurt or fresh fruit.
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