After the success of sugar-free homemade granola, another version I hope you’ll enjoy is this pumpkin fall one, with spicy and enveloping flavors, perfect for breakfast to enrich your yogurt or as a snack. Once again, the choice falls on homemade preparation to avoid all those low-quality industrial ingredients, which unfortunately commercial products are rich in, such as hydrogenated oils, glucose syrup, sugars, and saturated fats. The time to make this granola is really short; just mix all the ingredients in a bowl and spread them in a single layer on a baking sheet! The only downside is having to pre-cook the pumpkin first to reduce it to puree, an obligatory step for sure, but it will be worth it for taste and nutritional quality! The pumpkin is indeed a very beneficial, versatile, low-calorie, and digestible vegetable. It goes without saying that its more frequent use at the table is always a good intention to ensure all the nutrients and antioxidants we need. Enjoy this granola even outside the house as a hunger-breaker, but remember, experts recommend a portion of about 40 grams per day, equivalent to about 4 tablespoons. This amount would allow enjoying its benefits without exceeding daily caloric intake, especially for those on a controlled diet or trying to maintain their weight.
Other ideas for a healthy or fit breakfast or snack to try and enjoy whenever you want:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 3 jars
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 3/4 cups whole grain oat flakes
- 2 3/4 cups corn flakes (sugar-free or a mix of oats, rice, and ancient grains)
- 12 1/2 oz delica pumpkin (to clean)
- 2 tbsps agave syrup
- 2 tbsps flaxseed oil (or organic coconut oil)
- 2 tbsps plant-based milk
- 1/3 cup almond butter (or hazelnut butter)
- 1/8 cup pumpkin seeds
- 1/2 oz hazelnuts
- 1/2 oz walnuts
- 1/2 oz almonds
- 1 tbsp shredded coconut
- 1/3 oz spices (cinnamon, cardamom, and nutmeg)
- 1 pinch salt
Tools
- 1 Knife
- 1 Melon Baller
- 1 Baking tray
- 2 Parchment paper
- 1 Bowl
- 1 Large bowl
- 1 Mixer
- 1 Spoon
Steps
Start by cutting three slices of pumpkin weighing approximately 360 g (12 1/2 oz) with a knife. Using a melon baller, remove the inner seeds which can be used for various purposes both in the kitchen and for gardening.
Place the cleaned pumpkin slices with the skin on a baking tray lined with parchment paper and bake in a preheated static oven at 375°F for 20′, then flip them and continue baking for another 10′.*
Once the pumpkin is cooked, remove from the oven, let it cool slightly, and remove the skin which will come off very easily. You should get about 150 g (5 1/4 oz) of flesh after discarding the waste.
Transfer the slightly cooled flesh into the bowl of a mixer and add about 3 tablespoons of plant-based milk (35 ml/2 tbsps).
Blend for a few seconds until you obtain a smooth, homogeneous puree. If necessary, add another tablespoon of milk, but only if needed.
In a bowl, combine the pumpkin puree, flaxseed oil, agave syrup, almond butter or hazelnut butter, shredded coconut, and the spice mix (cinnamon, cardamom, and nutmeg).
Mix with a spoon until you get a homogeneous and creamy mixture and set aside.
In a large bowl, combine the oat flakes with the spelt or corn flakes.
Add the pumpkin seeds and the mixed nuts (walnuts, hazelnuts, and almonds) previously cut in half with a knife, and finally a pinch of salt.
Complete with the spiced pumpkin puree and mix very well to ensure all the ingredients are fully incorporated.
Transfer the granola onto a baking tray lined with parchment paper, creating a single layer and compacting with a spoon. Place in a fan oven at 340°F for 25′. After this time, gently stir with a spatula to flip it without crumbling too much, return to the fan oven lowering the temperature to 320°F and continue baking for another 10′.
Of course, from oven to oven, as I often say, the timing can undergo slight variations, so I always recommend checking often to avoid burning.
Then turn off and let it cool slowly in the oven with the door slightly open for a few minutes and then in the open air for a couple of hours before transferring it to a jar.
And voilà… the spiced pumpkin fall granola is ready to be enjoyed!
Bon Appetit from La Cucina di FeFé!
Storage
👉Once completely cool, the spiced pumpkin fall granola can be stored in jars, preferably glass ones, with an airtight seal for up to 2 weeks.
Tips, notes, variations, and suggestions
🟣One of the main advantages of homemade granola is the ability to customize the recipe!
You can choose the combination of cereals, nuts, and seeds you prefer. Once ready, you can further enrich the granola with dark or white chocolate chopped with a knife or some dried fruits of your choice like dates or dried apricots, but bear in mind that if you’re following a strict diet, this will increase sugar and calorie intake.
🟣The spices: The choice of combining three spices is entirely tied to personal taste, so if you prefer, you can use just one of the three like cinnamon or use those you prefer most. The same goes for almond butter which can easily be replaced with hazelnut, peanut, or pistachio butter if you choose other nuts. The combinations are endless and all worth experimenting!
FAQ (Frequently Asked Questions)
Can a completely gluten-free version be made?
In short, yes, just make sure that your package of oat flakes specifies “gluten-free”, as oats are naturally free of it, and use only corn flakes instead of spelt petals.
