Pumpkin Ginger Spiced Granola

Serves 6-8

INGREDIENTS:

• 6 tablespoons coconut oil, or butter
• 3 tablespoons rice malt syrup
• 1/2 cup pumpkin puree (simply steam pumpkin for 15 minutes, then mash with a fork)
• 2 cups rolled oats
• 2 cups coconut flakes
• 2 tablespoons chia seeds
• 1 teaspoon each of ground cinnamon, allspice and ginger powder
• 1/2 teaspoon ground cloves (optional)
• 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly

METHOD:

1. Preheat oven to 140°C. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring
to a gentle boil.
2. Remove from heat and stir in
the oats until well combined, then stir in the remaining ingredients.
3. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.
4. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool on a wire rack. Break up the pieces a little then divide into six pretty jars. Decorate as you see fit!

This recipe has been kindly shared by Sarah Wilson from:
iquitsugar.com/recipe/pumpkin-ginger-spice-granola/