Pumpkin, Orange and Ginger Granola (Sugar-free)

It’s been a while since I posted a breakfast recipe so I thought I’d share this one with you. I sell this granola at Marlow’s monthly Artisan Food Market, amongst many other tempting Scandinavian baked goods, sweet and savoury. I’m always looking to extend my range however it was one of my customers that suggested this, not able to find a granola that wasn’t laden with sugar.  It’s become a firm best seller as it’s refined sugar free, sweetened only with honey, apples and pumpkin, with hints of orange and ginger, it’s delicious served with thick and creamy natural yogurt.

So simple to make as batches of apple and pumpkin puree nestle in my freezer ready for a baking day. I choose a sweet dessert apple such as jazz, gala or Worcester. Quarter, core and dice, leaving the skins on, place in a saucepan with a little water and simmer with the lid on for 10-15 minutes then puree.  I do the same with peeled butternut squash.

Thick Greek style or coconut yogurt and berries or pomegranate seeds are perfect partners to this granola.  I also serve this as a simple dessert in a glass tumbler, layered with a fruit compote, it’s so pretty.

Note;

This recipe makes enough for quite a few servings so just let it cool completely then store in an airtight container or mason jar.

Print Recipe

Pumpkin, Orange & Ginger Granola

15-20 Servings

Prep Time22 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 2 minutes mins

Course: Breakfast

Ingredients

• 500 g Jumbo oats use gluten free if you're coeliac
• 160 g Apple puree unsweetened, made from dessert apples
• 100 g Butternut squash puree
• 110 g honey
• 3 tsp ginger ground
• 140 g Whole almonds roughly chopped
• 60 g desiccated coconut unsweetened
• 50 g chia seeds
• 125 g mixed seeds to include sunflower, pumpkin, buckwheat, sesame
• 2 oranges zest of
• 3 Tbls coconut or sunflower oil
• A good pinch Malden salt

Instructions

• Set the oven to 160C fan.
• Begin by combining all the dry ingredients in a large bowl, add the sunflower or coconut oil. Pour the apple and butternut squash puree into a saucepan with the honey and add the orange zest. Bring gently to a simmer and pour over the dry ingredients. Stir well with a large spatular to combine all the ingredients. I often do this with my hands.
• Spread the unbaked granola onto a large baking tray in a thin layer, you may need to use two.
• Place in the oven and set a timer for 10 minutes. After the time has lapsed give the granola a good stir on the tray, you’ll find the edges will colour first. Set the timer for another 10 minutes and repeat three more times or until the oats are golden and toasted. It won’t be crunchy while it’s warm, it will crispen as it cools.
• Store in an airtight container for up to a month.

The question is, is butternut squash a pumpkin? Well it belongs to the same family as a pumpkin the cucurbita moschata species so that’s a yes in my book.