Butternut Squash Cinnamon Granola
This nutritious Butternut Squash Cinnamon Granola uses butternut squash to provide sweetness whilst boosting the nutrient content and can be used as a topping with yoghurt, but as it’s so delicious, do watch the portion sizes! Makes an ideal portable snack.
This Butternut Squash Cinnamon Granola is packed with….
- 90g ground almonds
- 170g flaked almonds
- 100g unsweetened coconut flakes
- 175g pumpkin seeds or mixed sunflower, sesame & pumpkin
- 2 tbsp flaxseed – ground
- 50g chia seeds
- 200g pecans, chopped
- 90g oats
- 130g coconut oil, melted
- 3 tbsp maple syrup
- 1 tbsp vanilla extract
- 190g butternut squash (baked and then pureed) or pumpkin (Alternative: use tinned pumpkin)
- 2 tbsp cinnamon
- Pinch sea salt
[Using organic ingredients, where possible, will reduce the nasties and will enhance the taste of the granola]
Preheat the oven to 180oC and line a baking sheet with parchment paper
In a large bowl, combine coconut flakes, almonds, pumpkin seeds and pecans, ground almonds, flaxseed, chia seeds, oats
In a blender, combine the pumpkin/butternut squash, coconut oil, maple syrup and cinnamon, vanilla extract
Add the wet ingredients to the dry ingredients and stir until thoroughly coated.
Spread the granola in a thin layer on a baking sheet
Cook for 30 mins stirring occasionally to prevent burning.
Replace some of the oats with quinoa, buckwheat, rice flakes.
Add a spoonful of cocoa powder for a chocolate version
Butternut squash Cinammon Granola’s main sweetness comes from Butternut Squash, which is low in fat, a very good source of dietary fibre and contains folic acid. Its rich orange colour indicates high levels of beta-carotene, which your body automatically converts to vitamin A; a powerful anti-oxidant and an essential vitamin for good eyesight. To find out more about the health beneifts of Butternut Squash, take a look at this article CLICK HERE