Pumpkin is a funny vegetable. Not ‘haha’ funny, but funny funny. It can really be used for anything, savoury.. sweet.. and that’s why I have experimented a little with it. Now, you are probably thinking, ‘where’s the pumpkin??’ But you will have to read the recipe to see where it has sneaked in! SO so sneaky!
Granola is a crunchy, tasty, nutritious topping for your yoghurt or milk. And it is just oh-so-perfect for my favourite meal of the day - breakfast! It really is the most important meal of the day because it kick starts your metabolism, gives you energy throughout the day and makes you feel full. Research also shows that if you have a decent sized nutritious breakfast, then you are likely to eat less during the rest of the day - thus aiding in weight loss! So dig in!
Nutritionally, I can’t think of any other breakfast topping which has more ‘good stuff’ than this one! Nuts, seeds, dried fruit, coconut, cinnamon, and honey will supply you with fibre, protein, iron, good fats, anti-oxidants and anti-cancer properties. But let’s talk about pumpkin (since it’s the star ingredient). Pumpkin is rich in vitamin A - good for sight and maintaining the integrity of skin and mucous membranes. It is a very low calorie vegetable, and is high in fibre and healthy fats. Not to mention anti-oxidants and minerals such as copper, calcium, potassium and phosphorus.
Just a little reminder - remember to use organic ingredients, especially for the staple foods that you eat everyday!
- 1 cup pumpkin puree (roasted pumpkin, blended with 2 tbsp water)
- 2 tbsp coconut oil
- 2 tbsp Pureharvest Organic Rice Malt Syrup
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 cup organic rolled oats
- 1/2 cup buckwheat
- 1/2 cup mixed nuts (almonds, cashews, walnuts) - coarsely chopped
- 1/4 cup shredded coconut
- 1 cup mixed seeds (your choice of sunflower, pumpkin, sesame, chia, linseeds)
- 1/4 cup dried fruit (goji berries, raisins, apricot)
Firstly, roast pumpkin and blend with 2 tbsp water to make a pumpkin puree. Place in a bowl and mix in coconut oil, organic rice malt syrup, vanilla extract, cinnamon and nutmeg.
Preheat oven to 175 degrees C.
In a large mixing bowl, place the rest of the ingredients (or approx. 3.5 cups of your choice of musli mix). Add pumpkin spice mixture and combine.
Cover a baking tray with baking paper and spread the granola mixture out evenly*. Bake in the oven for 45 mins-1 hour, or until slightly golden (be careful it doesn’t burn!) Remove from the oven and let it cool. Should be nice and crunchy..
Serve with yoghurt or milk and slices of fresh banana.
- When spreading out the granola mix onto the baking tray, make sure the layer isn’t too thick - approx. 1cm. If you need to use two baking trays then do that.
- Keep in an airtight container for 1-2 weeks.