Pumpkin Granola | Recipe | Natalie Penny

Name: Pumpkin Granola | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4. Line a large, deep-sided baking tray or dish with baking paper.; Combine all the dry ingredients in a large bowl and set aside. Add the wet ingredients to a small saucepan and heat gently, stirring to combine.; Add the wet ingredients into the dry, and mix until fully combined. Spread the mixture across the bottom of your lined baking tray or dish.; Bake for around 30 mins, stirring often – the granola is ready when it's lightly toasted and fragrant.; Remove from the oven and allow to cool. Store in an airtight container somewhere cool and dry for up to 8 weeks.

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The pumpkin purée can be taken from a tin – as long as it's unsweetened, and not the pie-filling variety – or you can make your own by puréeing a couple…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4. Line a large, deep-sided baking tray or dish with baking paper.
Combine all the dry ingredients in a large bowl and set aside. Add the wet ingredients to a small saucepan and heat gently, stirring to combine.
Add the wet ingredients into the dry, and mix until fully combined. Spread the mixture across the bottom of your lined baking tray or dish.
Bake for around 30 mins, stirring often – the granola is ready when it's lightly toasted and fragrant.
Remove from the oven and allow to cool. Store in an airtight container somewhere cool and dry for up to 8 weeks.