Pumpkin Pie Granola

Pumpkin Pie Granola And An Acai Bowl

This Christmas my budget is at an all-time low so I have been trying to creatively devise some homemade presents. No one wants to be that relative that gives useless gifts so instead I am aiming to create fun presents that will actually be serving a purpose. With that in mind - who doesn’t like granola? Meet my Christmas-inspired pumpkin pie granola which tastes so good raw you might just end up eating the entire batch before it sees the oven. Make a batch if you are looking for cheap and useful present ideas, or would simply like to spice up your breakfast routine. 

Delicious sliced pumpkin on wood chopping board
How to make pumpkin pie granola

This granola tastes so naughty but is nutritionally nice. With no refined oils or sweeteners, it is low fat and low GI and will keep you going all morning! It is sweetened with date paste and the entire batch contains only 2 tablespoons of tahini to stick it all together. Sprinkle on top of nicecream or smoothie bowls or simply enjoy a bowl with almond milk and fresh fruit. 

NOTE: This recipe makes 1 big jar of granola which will last you a week or two of breakfasts. If you are making this recipe for Christmas presents I would suggest doubling it so that you can get a few smaller jars out of it. Add a cute pumpkin label with the ingredients on the side for a special home-made touch! 

how to make pumpkin pie granola

You will need:

  • around 600g pumpkin, skin removed and cut into small cubes
  • 12 medjool dates, pitted
  • 1/4 cup warm water
  • 2 cups oats
  • 1 cup pecans
  • 1/2 cup desiccated coconut
  • 2 tbsp tahini
  • 5 tsp pumpkin pie spice (I made my own using 1 tsp of each: clove, nutmeg, cinnamon ginger, allspice)
  • pinch salt
  • 1 tbsp maca powder (optional: adds a delicious caramel flavour)
  • 1/2 cup coconut flakes 

To make this Christmasy granola:

  1. Preheat the oven to 180˚C (350˚F) 
  2. Place the pumpkin in a steamer over medium heat and steam until soft (if you don’t have a steamer you could just boil your pumpkin and drain well)
  3. While your pumpkin is steaming, add the pitted dates to a high strength blender and process until fairly broken down (1-2 minutes). With the motor running, slowly pour in the warm water and blend to form a deliciously sweet date paste
  4. Add the soft pumpkin to the blender along with the spices, desiccated coconut, tahini, salt and maca powder if using and blend until smooth
  5. Taste the pumpkin mixture and adjust spices and sweetness if necessary (be warned: it will be very tempting to eat the whole mixture at this point: it tastes so delicious!)
  6. Transfer the pumpkin mixture into a large mixing bowl and stir through the oats and pecans
  7. Line a baking tray with baking paper and spread the granola mixture over the tray 
  8. Place granola in the oven for 20 minutes without touching it and then remove from the oven every 10 minutes and stir gently to break up large clumps and prevent the edges from burning. It should take around a total of 50 minutes to cook but you need to be checking regularly as the edges will burn easily
  9. Once perfectly golden, remove the granola from the oven, stir through coconut flakes and allow to cool completely before storing in an airtight jar. This should keep for a few weeks (however it certainly didn’t last that long in my house!)
raw pumpkin pie granola
Pumpkin pie granola on a wooden backboard

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