J: can you please write a post about pumpkin granola for me?
R: granola, it’s good
J: yeah, need a bit more than that
R: I don’t really like granola
J: I’m not talking to you anymore.
The pumpkin obsession continues, this time in the form of granola — because while I’m perfectly fine with eating pie for breakfast some people may feel granola is more appropriate.
I’d call those people silly but to each their own.
At this point I should probably try to draw a tenuous link between this pumpkin granola and Halloween to pretend that I’m all organised and whatnot — and I did after all paint a plastic pumpkin white purely to use it in these photos — but to tell you the truth it’s been a flat-out couple of weeks and I don’t have the brain power for much more than an Instagram post or two at the moment.
So instead I’ll wish you a Happy Halloween, leave you with pretty pictures and a pretty damn good recipe, and call it a night.
If you need me I’ll be editing photos and laughing far too loudly at The Graham Norton Show and a rerun of Have You Been Paying Attention — it’s all sorts of crazy Friday night ’round here.
Fragrant with pumpkin and spice, it’s like pie but crunchy (ok, so not really like pie — aside from the fact that both pumpkin pie and pumpkin granola are perfect breakfast food — but you know what I mean).
Makes approximately 6 cups granola
- 2 c rolled oats (200g)
- 1 c pecans (125g)
- 1 c almonds (150g)
- ½ c pepitas (75g)
- 1 c shredded coconut (70g)
- ½ c raw buckwheat (95g)
- 1/3 pumpkin puree (80ml)
- 1/3 c coconut oil (80ml)
- 1/3 c rice malt syrup or maple syrup (80ml)
- 1 Tbsp tahini (15ml)
- 2 tsp mixed spice
- ½ tsp sea salt
- 1 tsp vanilla paste
Preheat oven to 160°C (320°F), line two trays with baking paper. Roughly chop pecans and almonds.
In a large bowl (no, larger than that, really) combine oats, nuts, seeds, coconut and buckwheat and mix well.
In a jug combine remaining ingredients — pumpkin puree through vanilla — and set into a bowl of hot water for a few minutes to warm through. Whisk to combine.
Pour pumpkin mixture over oat mixture and stir, stir, stir until everything is coated. Tip onto lined baking sheets and spread into an even layer.
Bake 10 mins, stir gently to move edges into centre and centre out to edges. Bake a further 15 mins or so, stirring every 5 minutes, until evenly golden. Remove from oven, press granola down with a spatula to compress into clusters and allow to cool completely on trays. Break up and store in an airtight container.
- To test if granola is done place a bit on a small dish and pop into the freezer to speed cool — if it goes crispy it’s done, if not bake a bit longer.
vegan // vegetarian // gluten-free with gf oats // dairy-free // refined sugar-free // soy-free