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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180°C.
Mix rolled oats with pumpkin seeds, sliced hazelnuts or almonds, nutmeg, cinnamon, and salt.
Combine pumpkin puree with vegetable oil and maple syrup.
Add the pumpkin mixture to the oats and mix well.
Transfer to a baking sheet and bake for around 30 minutes, stirring every 15 minutes and then every 7 minutes until golden brown.
Let cool completely before breaking into pieces.
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Made with real pumpkin for a crunchy, perfectly spiced granola.
Sliced nuts used: @fruttaebacche.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or any neutral-flavored oil.
How should I store the granola?
Store in an airtight container at room temperature for up to two weeks.
Can I add dried fruit?
Yes, you can add dried fruit after baking for additional sweetness and texture.
Is there a substitute for pumpkin puree?
You can use sweet potato puree as an alternative to pumpkin puree.
What can I serve this granola with?
Enjoy it with yogurt, milk, or as a topping for smoothie bowls.
