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

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….

• 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

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