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Pumpkin Spice Granola with Maple Syrup, Mixed Nuts, Coconut and Seeds
A delicious, crispy granola loaded with nuts, seeds, raisins and sultanas with layers of flavour from the Autumn/Pumpkin spice, maple syrup and vanilla. Autumn/Pumpkin Spice Mix is a delectable and comforting combination of cinnamon, ginger, nutmeg, cloves and allspice; not only does it taste divine, but the whole house will smell amazing when you cook this flavoursome granola.
This recipe is based on my Granola – Core Recipe. For more details about this recipe as well as other ideas for granola, please see here.
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How to make Pumpkin Spice Granola with Maple Syrup, Mixed Nuts, Coconut and Seeds
Collect all your ingredients together:
- Granola Mixture –
- oats – jumbo old fashioned rolled oats
- puffed brown rice
- mixed nuts – your choice. I used whole almonds, hazelnuts, cashews, pecan nuts and walnuts
- coconut – either flakes or desiccated. I used desiccated
- mixed seeds – I used sunflower, pumpkin and sesame
- Binding mixture:
- maple syrup or you could use honey or agave nectar
- coconut oil – or another type of flavourless oil such as sunflower
- Autumn/Pumpkin Spice Powder
- almond extract
- vanilla extract
- Dried fruits:
- sultanas and raisins
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Make the Granola:
- Weigh the binding ingredients directly into a saucepan.
- Heat over a moderate heat and mix thoroughly with a balloon whisk.
- Chop any nuts if necessary and weigh the granola ingredients into a large mixing bowl. Stir to mix well.
- Pour in the binding ingredients.
- Thoroughly mix ensuring all the granola ingredients are thoroughly covered in the binding mixture.
- Tip out onto an oven tray lined with baking parchment.
- Spread out the granola and level over the oven tray.
- Cook for 45 minutes stirring every 15 minutes.
- Take out of the oven and leave to cool. When cool add the dried fruit.
- Store in an airtight container in a cool, dry place away from the sun.
- Delicious with dairy, coconut, soy or almond milk. Also fabulous with yogurt, fresh fruit and/or a dollop of nut butter. Try sprinkled on porridge or over cooked fruit and ricotta or simply eat as is when you need a quick and healthy snack.
Granola Mixture Binding ingredients Raisins and sultanas 1 Weigh binding ingredients into a saucepan. 2 Heat mix thoroughly with a balloon whisk. 3 Mix the granola ingredients well 4 Pour in the binding ingredients 5 Thoroughly mix 6 Tip onto an oven tray 7 & 8 Level out and cook 9 When cool, add the raisins and sultanas 10 Store in an airtight container
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Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
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Pumpkin Spice Granola with Maple Syrup, Mixed Nuts, Coconut and Seeds
A delicious, crispy granola loaded with nuts, seeds, raisins and sultanas with layers of flavour from the Pumpkin/Autumn Spice, maple syrup and vanilla.
Ingredients
Binding ingredients:
- 100g maple syrup (honey or agave syrup)
- 60g coconut oil – (groundnut or sunflower)
- 1 tablespoon/3 teaspoons Pumpkin Spice Mix (See Recipe Notes)
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon fine salt
Granola mixture:
- 2 cups/200g jumbo oats
- 2 cups/60g puffed brown rice
- 1 cup/130g chopped nuts – I used whole almonds, hazelnuts, cashews, pecan nuts and walnuts
- 1 cup/50g desiccated coconut
- ¼ cup/4 tablespoons/40g seeds – I use sunflower, pumpkin and sesame
Dried fruit:
- ½ cup/70g sultanas
- ½ cup/70g raisins
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 140°C/160°C/325°F/Gas mark 3
-
Weigh the binding ingredients directly into a saucepan.
-
Heat over a moderate heat and mix thoroughly with a balloon whisk.
-
Chop any nuts if necessary and weigh the granola ingredients into a large mixing bowl. Stir to mix well.
-
Pour in the binding ingredients.
-
Thoroughly mix ensuring all the granola ingredients are thoroughly covered in the binding mixture.
-
Tip out onto an oven tray lined with baking parchment.
-
Spread out the granola and level out over the oven tray.
-
Cook for 45 minutes stirring every 15 minutes.
-
Take out of the oven and leave to cool. When cool add the sultanas and raisins.
-
Store in an airtight container in a cool, dry place away from the sun.
-
To serve:
Delicious with dairy, coconut, soy or almond milk. Also fabulous with yogurt, fresh fruit and/or a dollop of nut butter. Try sprinkled on porridge or over cooked fruit and ricotta or simply eat as is when you need a quick and healthy snack.
Recipe Notes
Equipment:
- saucepan
- large mixing bowl
- kitchen scales, measuring cups and spoons
- large baking tray lined with baking parchment
If you do not have any pre-made spice mix, use the ingredients below:
3 teaspoons:
- 1½ teaspoons cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon all spice