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
- 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
- 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.