Pumpkin Spice Granola
Nothing beats homemade granola. I really enjoy this fragrant granola recipe anytime of the year, not just in fall when it’s pumpkin season. So let’s just cut to the chase and go straight to the recipe
500g rolled oats
80g desiccated coconut
20g coconut flakes
100g pumpkin seeds
100g pecans or almonds (or both)
1/4g ground ginger
1/4tsp ground cloves
1/2tsp ground nutmeg
1/2tsp sea salt
150g maple syrup
80g neutral oil (refined coconut oil,sunflower...)
4tbs chia seeds
100g raisins (or cranberries)
Preheat the oven to 160C.
In a bowl soak chia seeds in 1/2 cup of water for 5 min. In a separate bowl mix all the dry ingredients and spices except raisins.
Add maple syrup and oil into a bowl with soaked chia seeds. Whisk it together until well combined. Add the dry mix into it and mix it well until the wet ingredients are well incorporated. I do it with my hands, this way I’m sure that every bite will have the same amount of spice and sweetness.
Spread a loose layer on a baking tray lined with parchment paper. You might need to use two baking trays. This way it will take less time for baking and it will come out nice and crunchy. Bake for about 30 min, take it out and stir gently. Stick it back in the oven and bake for another 15, 20 min until all the pieces are dry and turn golden brown. The time of baking and even the temperature may vary. Aim for a low to moderate temperature and keep an eye on your granola if you’re not sure how accurate the settings of your oven are.
Once the granola is out of the oven, add raisins or cranberries distributing it well through
Store it in an airtight jar or container for up to a month. Its a pretty big batch so you may want to make just the half of the recipe if its only for one person. We snack on it a lot so it’s usually finished in no time.
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