Pumpkin Spice Granola
Prior to proceeding with the recipe, I must express my gratitude to all of you. I realize that the book has yet to be published in English, but I sincerely hope it will be soon, as the responses from those who already possess it are remarkable.
Let’s remain optimistic that an English publisher will take on the book shortly. I would be thrilled for all of you to have the opportunity to purchase it too!
Oh and please don’t assume that: oh, now she has authored a book and will abandon the blog; I can assure you that this will absolutely not happen. Alongside the preparations for the book tour this month, I have already curated numerous fantastic recipes for you, which will transport you straight into the Golden Summer in a joyful and healthy manner.
Today I present to you an autumn-inspired breakfast recipe: this incredibly scrumptious Pumpkin Spice Granola. If you reside in an English-speaking nation, then Pumpkin Spice is a familiar term in your vernacular. If you’re German, then you likely are aware of pumpkin spice in connection with the American coffee chain whose Pumpkin Spice Latte is iconic (and has a legendary amount of sugar). By the way, did you try my wholesome Pumpkin Spice Latte?)
As soon as the weather turns chilly, I create my own Pumpkin Spice blend. It’s super simple to prepare and lasts throughout the winter. I add it to my coffee, to my golden milk, to my morning oatmeal, and also to granola. Oh, your entire home will emanate such a delightful fragrance, trust me!
Homemade granola was among the initial recipes that I experimented with after altering my diet. Back then, I was still quite uncertain about how to create the finest granola. However, I now believe it’s safe to declare that I’ve mastered the craft of granola making. The key is that all dry components must be coated with the sticky blend of coconut oil, maple syrup or honey, and spices. You can introduce almost anything into the granola. It will taste delightful with any ingredients: nuts and seeds and various types of cereal flakes. Traditionally, I primarily use oats, but puffed millet or quinoa would also be excellent.
Divine for body and spirit, because …
This Pumpkin Spice Granola enhances the cozy morning oatmeal that I adore in the fall and winter seasons. Incidentally, the main component, cinnamon, positively influences blood sugar levels. That’s why I incorporate cinnamon into every breakfast, even in summer. A fantastic way to kick off the day.
Pumpkin Spice Granola
Ingredients
For 1 baking tray:
- 70 g of almonds
- 200 g (gluten-free) oats
- 30 g of flaxseed
- 30 g pumpkin seeds
- 2 tablespoons of unrefined coconut oil
- 2 tablespoons of maple syrup (or brown rice syrup)
- 2 tsp Pumpkin Spice (see below)
For the Pumpkin Spice Mix (all components in ground form):
- 2 tablespoons of cinnamon
- 1 tsp ginger
- ½ tsp allspice
- ½ teaspoon nutmeg
- ¼ tsp cloves
Instructions
- Preheat the oven to 160 ° C fan.
- Chop the almonds coarsely or pulse briefly in a food processor. Combine almonds, rolled oats, flax seeds, and pumpkin seeds in a mixing bowl.
- Warm the coconut oil in a small pan over low heat. Incorporate maple syrup and pumpkin spice, mixing thoroughly. Combine the sticky mixture with the dry ingredients and stir well using a wooden spoon.
- Spread the granola evenly on a baking sheet lined with parchment paper and roast for about 20 minutes. Remove the baking sheet and gently stir the granola. Return the sheet to the oven and roast for an additional 10 minutes.
- Take the granola out of the oven, let it cool completely, and then store it in an airtight glass container.
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Savor!
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