Squash granola

breakfast
Total: 45 min. | Active: 10 min.

When it comes to making your own food at home, is there anything simpler or more versatile than granola? The combinations are endless, you can play around with flavours and textures, it tastes delicious, it's fun for kids to make, too, and it’s a great homemade gift. What more could you want? In this version, squash and maple syrup add delightful autumnal notes to the granola. Granola is always an excellent choice – I like to eat it with yoghurt.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 people

Granola
300 g whole-grain rolled oats
60 g almonds
60 g walnut kernels
30 g pumpkin seeds
30 g unsalted, shelled pistachios
30 g linseed
1 pinch salt
50 g coconut oil
100 g pumpkin puree
60 g maple syrup

How it's done

Granola

In a bowl, mix the oats with all the other ingredients up to and including the salt. Heat the coconut oil in a pan. Remove the pan from the heat, add the squash puree and maple syrup, mix well. Add the oat mixture, mix, spread on a baking tray lined with baking paper, press down firmly.

To bake

Approx. 35 mins. in the centre of an oven preheated to 160 °C until the granola is dry. Remove from the oven, allow to cool for approx. 15 mins. Crumble the granola, leave to cool completely.

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