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.
Difficulty –Â Easy
Time –Â 15 minutes preparation, 30 minutes cooking
Serves –Â 12
Using butternut squash reduces the need for lots of sugar or syrups. It provides natural sweetness and helps bind the mixture together.
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.
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
