Healthy Food
Pumpkin spiced granola
I love to make a big batch of granola on a Sunday for the week – it's such a quick and nourishing breakfast or snack. This one has the addition of pumpkin spice and currants for an extra boost of flavour.
INGREADIENT
- 1 cup coconut flakes
- 1 1/2 cups mixed raw nuts roughly chopped
- 1 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 3 tbs virgin organic coconut oil melted
- 2 tbs rice malt syrup
- 1 tbs pumpkin spice *see notes
- 1/4 cup currants
Direction
- Preheat the oven to 140C. Line a baking tray with baking paper.
- Place the coconut flakes, nuts, oats and seeds in a large bowl and stir to combine.
- Heat the coconut oil and rice malt on the stovetop over medium heat. Mix to combine. Remove from the heat and whisk in the pumpkin spice.
- Pour the coconut oil mix over the granola mixture and stir to coat.
- Spread the mixture evenly over the lined baking tray and place it in the oven for 20 minutes, turning the tray halfway through the baking time to ensure even browning. Once the granola is toasted to your liking, remove the tray from the oven and sprinkle the currants on top.
- Serve with yoghurt and fresh berries. Store in an airtight container for up to a week.
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