This delicious crunchy granola is perfect for a comforting Autumn breakfast but equally delicious as a snack post workout. I used butternut squash which had been steamed for this recipe but you could also use sweet potato or pumpkin puree instead. Vary the nuts and seeds according to tastes or what you have available. This will keep in an airtight container for a couple of weeks.

Butternut Squash Granola

Overview

Difficulty – Easy

Time – 15 minutes preparation, 30 minutes cooking

Serves – 12

What’s good about it?

Using butternut squash reduces the need for lots of sugar or syrups. It provides natural sweetness and helps bind the mixture together.

Instructions

  1. Preheat the oven to 180C, gas mark 4 and line a baking sheet with parchment paper.
  2. In a large bowl combine the oats, coconut flakes, flaked almonds, seeds, flaxseed and nuts
  3. In a blender, combine the squash, coconut oil, syrup, vanilla and cinnamon.
  4. Add the wet ingredients to the dry ingredients and stir until dry ingredients are thoroughly coated.
  5. Spread the granola in a thin layer on the baking sheet.
  6. Cook for 30 minutes stirring occasionally to prevent burning.
  7. Allow to cool completely then stir in dried fruit of your choice.
  8. Store in an airtight container.

Did you Know?

Butternut squash is an excellent sources of vitamins and minerals including carotenoids, vitamin C, magnesium, and potassium. It also provides plenty of B vitamins — including folate and B6 — which your body needs for energy and red blood cell formation.

 

Ingredients

200g gluten free oats

100g flaked almonds

70g unsweetened coconut flakes

125g mixture of seeds e.g sunflower, sesame and pumpkin

2tbsp flaxseed, ground

125g cashews, pecans or other nuts, chopped

30g coconut oil melted

1-2 Tbsp honey or maple syrup to taste

1tbsp vanilla extract

150g butternut squash cooked and pureed

2 tsp ground cinnamon

100g dried cranberries or goji berries