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]

Here’s How….

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.

Variation:

Replace some of the oats with quinoa, buckwheat, rice flakes.

Add a spoonful of cocoa powder for a chocolate version

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.
Course: Breakfast, Snack
Keyword: Breakfast, Granola, Healthy Snack
Author: May Simpkin

Ingredients

This Butternut Squash Cinnamon Granola is packed with….

  • 90 g ground almonds
  • 170 g flaked almonds
  • 100 g unsweetened coconut flakes
  • 175 g pumpkin seeds or mixed sunflower sesame & pumpkin
  • 2 tbsp flaxseed – ground
  • 50 g chia seeds
  • 200 g pecans chopped
  • 90 g oats
  • 130 g coconut oil melted
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 190 g 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]

    Instructions

    • 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.

    Variation:

    • Replace some of the oats with quinoa, buckwheat, rice flakes. 
    • Add a spoonful of cocoa powder for a chocolate version  

    Nutritional Nugget:

    Butternut squash Cinnamon 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 benefits of Butternut Squash, take a look at this article CLICK HERE

    Want to get started with Intermittent Fasting?

    Check out my comprehensive beginner’s guide to get you going.

    Intermittent Fasting Guide

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