Almond Butter & Pumpkin Spice Granola
Granola is a perfect quick fix breakfast. Everyone wants to be eating yummy food 3 meals a day, but that can sometimes be unachievable with these super busy working lives many of us have. Not only does granola take a few minutes for you to prepare, with the oven doing the hard work; it’s made whenever you had a some free time, ready for the moments when you really don’t have a spare second.
My previous Goji Granola & Simple, Healthy Granola have gone down a treat with you guys, and with me to be quite honest. Therefore, I thought it was about time I bulked up my granola stores and inspired you to bulk up yours this autumn. Autumn flavours are my favourite and also go so well with sweet food! Shamelessly, I’ve jumped on the pumpkin spice bandwagon with this recipe. Maybe it is unoriginal of me, but I have no regrets, coz it tastes so good. Pumpkin spice combined with the creamy taste of almond butter and embellished with dried figs, works harmoniously together.
Store bought granola is absolutely packed with fats and sugars, which makes it pretty easy to make a healthier version yourself. However, reducing the fats and sugars can hinder the quality of your granola and could possibly turn into some crappy baked oats and nuts. In this recipe, I have used a reduced amount of coconut oil for my fat (good fats guys!) and the low GI coconut sugar. So don’t feel guilty when you’re piling up your bowl of granola for breakfast! This Almond butter and Pumpkin Spice Granola is actually packed with protein and fibre – a perfect way to break your fast!
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Try out this new recipe and let me know what you though in the comments!
- In 3 cups GF oats
- 1 cup desiccated coconut
- ¼ cup whole flaxseeds
- 1 cup almonds
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp sea salt
- ½ cup coconut oil
- ½ cup coconut sugar
- 1 tbsp. maple syrup
- ¼ cup almond butter
- ½ cup water
- ½ cup chopped dried figs
- Pre heat your oven to 180C/350F /Gas Mark 4 and line 2 baking sheets
- Place the oats, flaxseed, almonds, coconut, cinnamon, ginger, nutmeg, cloves, all spice and salt into a large bowl and stir to combine.
- In a saucepan, heat the coconut oil, coconut sugar, maple syrup, almonds butter and water over a low heat until completely melted. Stir occasionally.
- Pour the liquid mixture into the oats and stir until fully incorporated. It should be sticky.
- Spread over your baking sheets, trying not to heap the mixture, you want it reasonably flat. Cook for 15 mins.
- Remove, toss in your dried figs lightly. Cook for another 10 minutes.
- Remove and place on a wire rack. Let cool for about 30 minutes or until fully cooled before breaking into clusters and storing in airtight containers/jars.
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