ingredients
- 120g oats
- 120ml pumpkin puree
- 3 tbsp Sweet Freedom FRUIT SYRUP OR LIGHT SYRUP
Got a tin of pumpkin puree in the cupboard? Turn it into crunchy, golden pumpkin granola with just oats and a drizzle of Sweet Freedom FRUIT SYRUP. It's vegan, easy to make gluten free, and makes the whole kitchen smell like autumn. Lovely sprinkled over yoghurt, stirred into porridge or eaten by the handful.
make
- Preheat oven to 180°C (160°C fan, gas mark 4).
- Add the oats, pumpkin puree and FRUIT SYRUP or LIGHT SYRUP to a bowl and mix together thoroughly.
- Spread out in a thin layer on a tray lined with parchment paper.
- Place in the oven and bake for 15 minutes.
- Remove, stir and break up into large pieces and bake for another 15 minutes.
- The granola should be golden and crisp. If it isn't ready, place back in the oven and check every 5 minutes until cooked.
- Leave to cool completely on the tray... it crisps up even more as it cools.
tips & swaps
- Gluten free: use certified gluten free oats.
- Extra spice: add 1 tsp cinnamon or pumpkin spice mix, or swap the syrup for our CINNAMON SYRUP.
- Add-ins: stir in pumpkin seeds, pecans or chopped dried apricots after the first 15 minutes.
- Bigger clusters: press the mix down firmly on the tray and only break it up gently halfway.
pumpkin granola FAQs
Can I use tinned pumpkin puree?
Yes, tinned pumpkin puree works perfectly. Just check it's 100% pumpkin rather than pumpkin pie filling. Homemade roasted and mashed pumpkin or butternut squash works too.
How long does homemade granola keep?
Once completely cool, store it in an airtight jar for up to a week. If it softens, pop it back in the oven for 5 minutes.
Why is my granola not crunchy?
Pumpkin adds moisture, so spread the mix thinly and give it the extra 5 minute checks until it's golden and dry to the touch. It firms up as it cools.
Is this granola vegan?
Yes, all three ingredients are plant based, and all Sweet Freedom syrups are vegan.
