Celebrate the season with this warmly spiced, toasty, nutty granola. Our newly harvested kuri squashes are so delicious. Sweet, nutty and buttery, everything you want from a winter squash. Add some to your next order here, we anticipate they’ll be flying out of our packing shed. We also stock organic oats, maple syrup, cinnamon, ginger, olive oil, nuts, linseeds and pumpkin seeds in compostables bags…everything you need to make this recipe. Liz x
- 500g porridge oats
- 200g pumpkin seeds
- 200g chopped nuts (I used hazelnuts this time, pecan nuts would be amazing)
- 50g linseeds
- 400g-ish of kuri squash, chopped and de-seeded (half a medium squash)
- 250ml maple syrup (or sweetener of choice) – add more if you prefer a sweeter granola
- 250ml olive oil (or oil of your choice)
- 1 tsp salt
- 3 tsp each of ground cinnamon and ginger
- 1/2 tsp each of ground nutmeg and cloves (optional)
- Preheat your oven to 200C and roast the chopped squash until soft (approx 20 minutes). Then turn your oven down to 150C.
- Place the roasted squash into a deep bowl or jug with the maple syrup, olive oil, salt and spices. Blend until smooth with a stick blender.
- Measure the oats, nuts and seeds into a large mixing bowl then pour over the spiced squash puree and mix well. Taste and add more syrup or spices if you like it sweeter or spicier.
4. Spread the mixture out onto large, lined baking trays and bake until crispy and golden. This can take over an hour depending on your oven. Keep an eye on the trays. Remove them from the oven every 15 minutes and stir the granola so that it gets evenly toasted.
5. Allow the granola to cool completely on the trays before storing in an airtight container. Enjoy with yoghurt or milk for breakfast or serve on smoothie bowl or ice cream… Homemade granola stays fresh for 2 weeks in an airtight container at room temperature.