‘Sugar, pumpkin spice and all things nice’.
Tis the season for all things pumpkin. In that ‘spirit’ granola had to be on the menu. It is a super simple recipe. I added in pumpkin seeds and candied ginger to the original recipe to ramp up the taste. I like to use this in yogurt for breakfast or dessert and it can also be used on top of some stewed apples to simulate an easy apple pie.
Ayurvedic Spice lesson
Ginger – Improves digestion and circulation, breaks down fat in the stomach, relieves constipation, reduces mucus and inflammation, antiviral, antibacterial
Nutmeg – Calms the mind, promotes sleep, relieves coughs and colds
Cinnamon – Improves circulation, relieves coughs and colds, helps with glucose and carbohydrate metabolism
Ingredients
- 3 cups GF rolled oats
- 1.5 cups raw pecans
- ½ cup raw pumpkin seeds
- 3 tbsp. raw cane sugar
- ½ tsp. sea salt
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
- ¼ cup olive or coconut oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
- 1 cup chopped candied ginger (optional)
Method
- Preheat the oven to 325F
- Mix all the ingredients, in order of the list apart from the candied ginger
- Spread the mixture on a lined baking tray
- Bake for 12 minutes and then mix, bake for another 12 or until starting to brown
- Let cool and mix in the candied ginger
