Tania Schnuppe

Pumpkin Cinnamon Granola

Easy to make in advance and use during the week. A nice weekend recipe to make for the week ahead.

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

• 135g gluten free oats
• 190g roughly chopped pecans
• 1 Heaped teaspoon of ground cinnamon
• 1 Heaped teaspoon of ground ginger
• 65g roughly chopped walnuts
• 75g pumpkin seeds
• 80g chia seeds
• 75g baked and mashed/puréed sweet potato
• 1/4 Teaspoon ground mace
• 80g Date syrup
• 1/8 Teaspoon ground cloves
• Pinch of savory spice blend (see bulk make for recipe)

How To Make

1. Preheat the (fan) oven to 140 degrees
2. Line a baking tray with baking paper.
3. In a mixing bowl add the oats, nuts and seeds & mix well.
4. Add the ginger, cinnamon, mace, savoury spice blend and cloves to the bowl. Toss the mixture to distribute the seasonings evenly.
5. Add the sweet potato purée and date syrup to a small pan over a gentle heat. Stir together until the warm and combined.
6. Turn the heat off.
7. Add the dry ingredients into the pan and mix well so all is covered evenly.
8. Spread the mixture onto the lined baking tray, evenly spread.
9. Bake for 30-35 minutes until golden brown, turn and break any clumps.
10. Enjoy warm or cool and store in a glass jar.
11. Enjoy with plant based milk or home made fruit ice cream.

Notes