Healthy Homemade Granola with Butternut Squash Cinnamon

Healthy Homemade Granola; Butternut Squash Cinnamon Granola | First published August 2016 | updated November 2019

This healthy homemade granola is naturally sweetened with butternut squash and cinnamon purée, which also provides a nutrient boost. Guilt free, you can enjoy this as a topping with yoghurt but, a word of warning..it’s totally scrumptious, so do watch the portion sizes! Makes an ideal portable or after school snack.

Making your own healthy homemade granola is much easier than you think!

This Healthy Homemade Granola is packed with….

• 150g ground almonds
• 150g flaked almonds
• 100g unsweetened coconut flakes
• 150g pumpkin seeds or mixed sunflower, sesame & pumpkin
• 2 tbsp flaxseed (ground linseed)
• 50g chia seeds
• 200g pecans, chopped
• 150g oats
• 125g coconut oil, melted
• 3 tbsp maple syrup
• 1 tbsp vanilla extract
• 400g (raw) butternut squash (baked and then pureed) or pumpkin  (Alternative: use a tinned pumpkin)
• 2 tbsp cinnamon (lots!)
• Pinch sea salt

[Using organic ingredients, where possible, will reduce the nasties and will enhance the taste of the granola]

Here’s How to Make this Healthy Homemade Granola….

Preheat the oven to 180oC and line a baking sheet with parchment paper

In a large bowl, combine dry ingredients: coconut flakes, flaked almonds, seeds, pecans, ground almonds, flaxseed, chia seeds, oats

In a blender, combine the pumpkin/butternut squash, coconut oil, maple syrup and cinnamon, vanilla extract.

[ Thermomix Instructions: peel & chop butternut squash into cubes, put into TH bowl. Blend 5 secs, Speed 4.5. Scrape down the sides and Blend for 1 sec, Speed 5. Cook for 10mins | 100 degrees | Speed 1 and then blend for 20secs | speed 10 ]

Add the wet ingredients to the dry ingredients and stir until thoroughly coated.

Spread the granola in a thin layer on a baking sheet, using 2 if necessary.

Cook for 30-45 mins turning regularly to prevent burning. I tend to set a timer to check every 8-10mins to make sure the edges don’t overcook.

Once the granola is evenly golden, remove from the oven and allow to cool completely.

Store in an airtight jar as soon as possible. This granola should stay fresh, in a sealed jar for around 2 weeks…if it lasts that long!!

Cooking the Pumpkin Variation:

If you prefer not to bake the pumpkin, you can puree it after cooking/steaming in a saucepan. Simply peel and chop it into cubes, blend it in a food processor to small pieces. Then transfer to a saucepan or steaming tray over a saucepan and cook for 20mins over low heat to soften. When it is cooked, it can be blended to a smooth puree, either in a food processor or using a hand blender.

Alternative Granola Flavours

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

Serve your healthy homemade granola with yoghurt and fresh fruit

Print Recipe

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….

• 150 g ground almonds
• 150 g flaked almonds
• 100 g unsweetened coconut flakes
• 150 g pumpkin seeds or mixed sunflower sesame & pumpkin
• 2 tbsp flaxseed – ground
• 50 g chia seeds
• 200 g pecans chopped
• 150 g oats
• 125 g coconut oil melted
• 3 tbsp maple syrup
• 1 tbsp vanilla extract
• 400 g butternut squash baked and then pureed or pumpkin (Alternative: use a 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.

  [ Thermomix Instructions: peel & chop butternut squash into cubes, put into TH bowl. Blend 5 secs, Speed 4.5. Scrape down the sides and Blend for 1 sec, Speed 5. Cook for 10mins | 100 degrees | Speed 1 and then blend for 20secs | speed 10 ]
• Spread the granola in a thin layer on a baking sheet, using 2 if necessary.
• Cook for 30-45 mins turning regularly to prevent burning. I tend to set a timer to check every 8-10mins to make sure the edges don’t overcook.

Variation:

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

Notes

If you prefer not to bake the pumpkin, you can puree it after cooking/steaming in a saucepan. Simply peel and chop it into cubes, blend it in a food processor to small pieces. Then transfer to a saucepan or steaming tray over a saucepan and cook for 20mins over a low heat to soften. When it is cooked, it can be blended to a smooth puree, either in a food processor or using a hand blender.

Nutritional Nugget:

This healthy homemade granola is naturally sweetened with a butternut squash and cinnamon purée. Butternut squash is low in fat and a 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 antioxidant and an essential vitamin for good eyesight.

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