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Pumpkin & Ginger Spice Granola





6 tablespoons Niugini Organics coconut oil

3 tablespoons rice malt syrup

1/2 cup Pumpkin Purée

2 cups rolled oats

2 cups coconut flakes

2 tablespoons chia seeds

1 teaspoon each of cinnamon, allspice and ginger powders

1/2 teaspoon ground cloves, optional

2 cups almonds, cashews, peacans, walnuts, pepitas (preferably activated), roughly chopped




1. Preheat oven to 140°C

2. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil.

3. Remove from heat and stir in the oats until well combined, then stir in the remaining ingredients.

4. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.

5. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy. Break up the pieces a little then divide into 6 pretty jars. Decorate as you see fit!



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