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Granola crunchy muesli made from pumpkin and nuts

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Ingredients for 6 servings:

  • 5 tbsp pumpkin puree
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 cup buckwheat
  • 1 cup almonds
  • ½ cup millet
  • ½ cup flaxseed
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Preheat the oven to 170°C (top/bottom heat). Rinse the coconut oil and add it to the pumpkin puree. Combine the remaining ingredients with the puree, spread it on a baking sheet, and bake. Stir occasionally to ensure it crisps up nicely on all sides. Remove from the oven after 45 minutes and let cool. Then pour into jars and use as needed. Tips: It’s best to use a 200-250 ml cup. The granola can be eaten with desserts or used in soups. Feel free to experiment and use your favorite ingredients. For the pumpkin puree, I cook pumpkin, puree it, and that’s it. You can keep it in the refrigerator for about a week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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