John Myers
Contents
show
Autumn Pumpkin Granola for Breakfast
The perfect autumn pumpkin granola for breakfast recipe with a picture and simple step-by-step instructions.
Wet ingredients:
- 3 tbsp Coconut oil
- 2 tbsp Pumpkin seed jam
- 8 tbsp Maple syrup, approx. 90 g
- 175 g Pumpkinism
Dry ingredients:
- 3 tsp Pumpkin Spice seasoning
- 100 g Pecans, roughly chopped
- 50 g Hazelnuts, roughly chopped
- 50 g Pumpkin seeds, roughly chopped
- 100 g Dried sour cherries or cranberries
- 100 g Buckwheat, whole
- 200 g Oatmeal
- 1 Msp Salt
- 4 tbsp Hemp seeds
- Gently heat the moist ingredients in a small saucepan and stir well together.
- Mix the dry ingredients and mix well with the liquid ingredients. When everything is covered with the sticky mass, spread everything on a baking sheet lined with baking paper and knead small lumps with your hands.
- Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for about 30 – 35 minutes until crispy, stirring with a spatula after 10 minutes so that the edges don’t get too dark. Then stir every 8 minutes.
- The pumpkin seed jam is not required for the recipe. In autumn I like to have breakfast for example. B. like some Greek yogurt with 2 tablespoons of pumpkin over it. Sprinkle a teaspoon of maple syrup or honey on top and top it with pumpkin granola.
Facebook Comments