Why buy sugar loaded breakfast cereal when you can make your own low sugar and higher protein versions?
Today I made pumpkin flavoured granola!
Pumpkin Protein Granola
3 cups rolled oats
1/2 cup pureed pumpkin (I used libby's canned pumpkin)
1/4 cup quinoa flakes
1/4 cup shredded coconuts
2 tbs coconut oil, melted
1 tbs chia seeds
1/4 cup oat bran
3 tsp cinnamon powder
1 tsp vanilla
2 tsp ginger powder
1 tsp nutmeg powder
1/4 cup craisins
1/4 cup dates, chopped
2 scoops vanilla or unflavoured protein powder
2 tbs pure maple syrup
2 tbs granulated stevia
1/3 cup chopped hazelnuts
1. Preheat the oven to 180 degrees Celsius
2. Place the pumpkin, coconut oil, spices, vanilla, maple syrup and stevia in a bowl and stir to combine. Now add the remaining ingredients except the craisins and dates, and mix until all the oats are covered evenly with the pumpkin puree mixture.
3. Now grease a large baking tray with coconut oil and pour the contents of the bowl onto the tray. Spread out the mixture evenly and place in the oven for 15 minutes. After this time, check the granola and using a spatula stir it so the browned bits get broken up. Place it back in the oven for 15 minutes and repeat this process 3 more times so all up the granola would have been in the oven for an hour. Towards the end of the hour you may need to check it and stir it more often as it can burn very easily.
4. Once the granola is looking evenly browned and crisp remove from the oven and let cool in the tray. Add the chopped dates and craisins. Once cool place in an airtight container and store for up to a week.