This comforting breakfast recipe will see you through October – and possibly even November too, if you don‘t eat it every day!
The pumpkin purée can be taken from a tin – as long as it's unsweetened, and not the pie-filling variety – or you can make your own by puréeing a couple of leftover roasted wedges.
This is another easy-to-adapt recipe: you can simply swap in the nuts and seeds you prefer. You could also try using a bag of muesli for the base that includes barley, rye, oat and wheat flakes.
As a real treat, serve this granola with sticky, warm cinnamon and maple apple wedges. It's also delicious with raw or baked fruits.
If you like this recipe, then try my Pumpkin-Spiced Almond Milk, Pumpkin-Spiced Pancakes, Pumpkin Blondie Cookies, Fluffy Pumpkin-Spiced Buns, Nutella Granola Clusters, Winter Spiced Granola, and Coconutty Granola.
700g rolled oats
1½ cups pumpkin seeds
1 cup sunflower seeds
2 cups pecans, roughly chopped
1 cup walnuts, roughly chopped
⅛ cup chia seeds
1 cup hemp hearts
6 tsp ground cinnamon
3 tsp ground ginger
2 tsp ground cloves
1 tsp grated nutmeg
1 tsp sea salt
1 cup unsweetened pumpkin purée
½ cup date syrup
⅓ cup coconut oil
2 tsp vanilla bean paste
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