Pumpkin Granola
A healthy and budget-friendly pumpkin granola recipe, full of autumnal flavours and perfect for the Thanksgiving season!
I cannot believe that Thanksgiving is tomorrow – I don’t understand how that happened! Shockingly I realised that I had not yet shared any pumpkin recipes on the blog. Of course, I had to remedy this straight-away. I spent a day in the kitchen experimenting with tins of pumpkin purée, and the results will be coming at you all week – starting with this pumpkin tahini granola!
I used to make batches of granola almost weekly, but I haven’t made a batch in ages. Granola is surprisingly easy to make, and I find it such a fun process. I couldn’t wait to try my hand at getting pumpkin into an easy and healthy granola recipe. I find granola super more-ish, but I feel a bit better about eating copious amounts of homemade granola because I know I’ve made it with nourishing and healthy ingredients. Plus, there is something really special about drizzling your own homemade granola over breakfast bowls.
Tahini is one of my favourite ingredients to use in granola – it helps give crispiness without using oil, and adds a delicious flavour as well. The use of pumpkin and autumnal spices results in the most amazing smells permeating from your kitchen. Just be careful once you’ve made a batch – personally I find it difficult to exercise portion control when this granola is around!
Fast 5 Reasons to Try: Pumpkin Tahini Granola
- All the autumnal flavours packed into granola bites.
- A different way to use pumpkin purée.
- Perfect for sprinkling on porridge bowls, smoothie bowls, ice cream, or eating by the handful.
- Very customisable – use whatever nuts, seeds, and dried fruit you fancy.
- Leaves your house smelling heavenly.
If you try out this recipe, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Pumpkin Granola
Ingredients
- 1 1/2 cups oats
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pinch ground cloves
- 1/4 cup tahini
- 1/4 cup maple syrup/other sweetener (I used Coconut Merchant’s honey alternative)
- 1/2 cup pumpkin purée
- 1/2 cup dried fruit (I used apricots)
Instructions
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Preheat the oven to 175C/300F.
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Mix all of the dry ingredients (except the dry fruit) in a large bowl.
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Then mix in the pumpkin purée, tahini and maple syrup with the dry ingredients until everything is coated (I like to use my hands - it's a bit messy, but a lot quicker and more efficient!).
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Spread the granola mixture evenly on a greased pan or parchment paper. Press down with a spoon, or your hands, to even it out.
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Bake for ~30 minutes, until golden brown. Then break the granola into pieces and flip it to the other side; bake another ~10 minutes until it crisps up.
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Once taken out of the oven, add the apricots on top of the baked granola – they will soften as the hot granola mixture cools.
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Let cool, and store in an airtight container. Serve with plant milk, on top of breakfast bowls, ice cream, etc, and enjoy!
