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Pumpkin, Orange & Ginger Granola

15-20 Servings
Prep Time22 minutes
Cook Time40 minutes
Total Time1 hour 2 minutes
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.