Crown Prince Granola

I’ve been trying out granola recipes and trying to incorporate some pumpkin or squash – I’ve had a few failures, mainly because the squash made the granola soggy and I prefer my granola clumpy and crispy.  But eventually I’ve found one that works. It is based on a Nigella recipe that used apple puree, and this gave me the idea of using squash puree.

I’ve been eating this all week – even hubby has been caught snacking straight from the jar.

I used crown prince squash to make the puree – but pumpkin or butternut squash would work just as well.

Note – see my Spiced Squash Pancake recipe for how to make the puree.

Crown Prince Granola

pumpkin-granola

Dry ingredients

  • 225g oats
  • 60g pumpkin seeds
  • 60g sesame seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 50g coconut sugar (or any other brown sugar)
  • 100g whole almonds
  • 50g Pecans – broken in half
  • Pinch salt

Wet ingredients

  • 100g squash puree
  • 1 tablespoon rapeseed oil
  • 60g brown rice syrup
  • 2 tablespoons honey

Mix all the dry ingredients together in a bowl.  In another bowl mix all the wet ingredients until well combined.  Then pour the wet into the bowl of dry and coat everything really well.  Lay out the mixture onto a baking sheet.

Cook at 160c/320f/Gas 3 for around 40 – 45 minutes.  Ensure you move the mixture around on the baking sheet every 15 minutes to stop it browning unevenly. You want it to look golden and have a crunch to it.

Leave it to cool completely in the baking tray and then store in a container.  Keeps for a week or so.

 

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Author: thebrekkieblog

Runner and avid breakfast eater

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