"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Pumpkin + Ginger Spice Granola

Photo by: Marija Ivkovic.
  • 6-8 gifts servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Photo by: Marija Ivkovic.

This pumpkin ginger spice granola makes a beautiful and tasty gift... if you can bear to give it away!  

Servings: 6-8 gifts
Preparation: 10 mins
Cooking: 25 mins

Tags: , , , , , , , , , , , , , ,

Ingredients

  • 6 tablespoons coconut oil, or butter, or a mix of both.
  • 3 tablespoons rice malt syrup.
  • 1/2 cup Pumpkin Purée.
  • 2 cups rolled oats.
  • 2 cups coconut flakes.
  • 2 tablespoons chia seeds.
  • 1 teaspoon each of cinnamon, allspice and ginger powders.
  • 1/2 teaspoon ground cloves, optional.
  • 2 cups almonds, cashews, peacans, walnuts, pepitas (preferably activated), roughly chopped.

Directions

1. Preheat oven to 140°C / 275°F / Gas Mark 1.

2. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil.

3. Remove from heat and stir in the oats until well combined, then stir in the remaining ingredients.

4. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.

5. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy. Break up the pieces a little then divide into 6 pretty jars. Decorate as you see fit!


This pumpkin ginger spice granola makes a beautiful and tasty gift... if you can bear to give it away!

Ingredients

  • 6 tablespoons coconut oil, or butter, or a mix of both.
  • 3 tablespoons rice malt syrup.
  • 1/2 cup Pumpkin Purée.
  • 2 cups rolled oats.
  • 2 cups coconut flakes.
  • 2 tablespoons chia seeds.
  • 1 teaspoon each of cinnamon, allspice and ginger powders.
  • 1/2 teaspoon ground cloves, optional.
  • 2 cups almonds, cashews, peacans, walnuts, pepitas (preferably activated), roughly chopped.

Directions

1. Preheat oven to 140°C / 275°F / Gas Mark 1.

2. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil.

3. Remove from heat and stir in the oats until well combined, then stir in the remaining ingredients.

4. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.

5. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy. Break up the pieces a little then divide into 6 pretty jars. Decorate as you see fit!