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!