Pumpkin Spice Granola
Inspired by techniques from King Arthur Baking.
A warm-spiced granola built on pumpkin purée and seeds, enriched with toasted pecans and finished with sticky pieces of crystallised ginger and plump raisins.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 6.3 g |
| Carbohydrate | 38.5 g |
| of which sugars | 23.2 g |
| of which free sugars | 15.4 g |
| Fat | 17.3 g |
| of which saturates | 2.1 g |
| Fibre | 4.3 g |
| Salt | 0.16 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Granola
- 265 g rolled oats (not instant)
- 115 g pumpkin seeds
- 110 g pecans, diced
- 35 g flaxseed
- 28 g skimmed milk powder
Syrup
- 225 g tinned pumpkin purée
- 160 g light brown sugar
- 110 ml vegetable oil
- 2 g fine sea salt or table salt about ⅓ tsp
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 pinch ground cloves
Stir in after baking
- 150 g raisins
- 92 g crystallised ginger, diced
- 1
Heat. Heat the oven to 150 °C (130 °C fan) and cover a large rimmed baking tray with baking paper.
- 2
Dry. In a large bowl, mix 267 g rolled oats, 113 g pumpkin seeds, 110 g pecans diced, 35 g flaxseed and 28 g skimmed milk powder.
- 3
Wet. In a medium bowl, whisk together 227 g tinned pumpkin purée, 159 g light brown sugar, 110 ml vegetable oil, ⅓ tsp fine salt, ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice and a pinch of ground cloves until smooth.
- 4
Mix. Tip the wet ingredients over the dry and stir thoroughly until everything is evenly coated.
- 5
Bake. Spread on the tray and bake for about 90 min, stirring thoroughly every 15 min, until golden brown and nearly dry (it will crisp further as it cools).
- 6
Cool. Let cool on the tray.
- 7
Add. Once cooled, stir through 149 g raisins and 92 g crystallised ginger diced.
- 8
Store. Pack into an airtight jar for up to 2 weeks at room temperature, or freeze for 3 months.
Storage
Store airtight at room temperature for 2 weeks, or freeze for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
