Description
A perfect autumn breakfast: healthy pumpkin granola with canned pumpkin, maple syrup and pumpkin spice. Low FODMAP, gluten-free, lactose-free and vegan.
Ingredients
Scale
- 220 g oats (2 1/2 cup)
- 100 g pecans (3/4 cup)
- 3 tbsp brown sugar
- 1 tsp pumpkin spice
- A pinch of cinnamon
- A pinch of salt
- 60 g olive oil or coconut oil (1/4 cup)
- 80 ml maple syrup (1/4 cup)
- 75 g canned pumpkin (1/3 cup)
Instructions
- Pre-heat the oven to 175 degrees Celcius (350 F)
- Chop the pecans into smaller pieces and add them together with the oatmeal, brown sugar, pumpkin spice, cinnamon and salt in a bowl. Stir together.
- Stir the oil, maple syrup and canned pumpkin together in a bowl. Pour this over the mixture with dry ingredients and stir everything together.
- Divide the granola over a baking sheet covered with baking parchment. Bake the granola for 25 minutes. Stir or shake the granola after half of the baking time. Check the granola regularly at the end of the baking time, if the granola is golden brown it is done. Keep an eye on it because it can burn quickly if you bake it too long.
- Serve the granola with for example lactose-free yoghurt or almond milk.
- Prep Time: 5 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1/16
- Calories: 144
- Fat: 8
- Carbohydrates: 14
- Fiber: 1
- Protein: 2