This granola of pumpkin and pistachio recipe has become a favorite at home. It is a sweet and salty recipe while very crispy and flavorful and with milk or yoghurt becomes a full breakfast in a plis plas.
Because you know that I love the granola (we already have several recipes which you can see here), but I love its flavor and ingredients vary, thus I am not bored and my son also. Not is if your children happens, but Javi gives me much war for breakfast when he goes to school. If I could choose I would go every day without breakfast (I was just as small).
Why I always get the home made granola. A handful of granola and I assure you that you take enough energy until the sandwich mid morning. And this pumpkin granola is one of their favorites.
Since that begins the time of pumpkin I love to use in my recipes, and this year I intend to bring that I like most, sweet and salty, so with this granola of pumpkin we started a series of several that are my favorite and I think they will enchant you.
Spices give it a very special and rich fall flavor, and the House smells of #hechoconamor. The only problem is that it is very rich, and I have to finish hiding the pot to not catch a handful whenever I pass through the kitchen.
Dried fruits can replace them with your favorite but the pistachios give it a distinctive flavor to this pumpkin granola. As always for a recipe gluten, used organic rolled oats gluten and so it will be a recipe that Celiacs can take without problem.
- gluten-free oats flakes 500 g
- 40 g of sliced coconut
- 50 g of almonds
- 60 g of pistachios
- 30 g almonds crocanti
- 30 g pumpkin seeds
- 250 ml of maple syrup
- 250 g pumpkin puree (recipe here)
- 200 ml extra virgin olive oil
- a pinch of salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon and a half of spices for pumpkin pie (a mixture of two parts of ground cinnamon, a part of ground ginger, half part of ground cloves and half part of ground nutmeg)
- 2 Greek vanilla yoghurt
Preheat the oven to 175 ° C.
In a large bowl put the Oatmeal with dried fruit and mix with a spoon. Book.
In a medium bowl place the mashed pumpkin with extra virgin olive oil, maple syrup, salt and spices together with the vanilla and with the help of a few rods mix by hand.
Dump the mixture of pumpkin puree on the OAT with nuts and mix until everything is well impregnated with patience.
On a baking tray, put a paper of baking. Tip the granola of pumpkin on the tray, and extend it well with a spoon. If all does not fit us, we can bake in two times.
Bake for about 30-40 minutes moving well every 10 minutes for the granola is golden on all sides. Let cool completely before taking it when it cools it will be when gets crispy.
Store in airtight cans pumpkin granola.
- Add some chopped once chocolate is baked
- It is served with slices of Apple, a little grated coconut and a splash of honey on top
- If you don't want to cook with oil can replace oil for vegetable milk, but in this case it will not be as crunchy
- Preparation time: 45 minutes
- Difficulty: easy
- Servings: 15