This isn’t your average granola recipe. Not only did we take the classic granola and make it seasonal, but we also made it for dessert. Intrigued? Us too… but this is seriously good granola.
Ingredients
- 80g dried cranberries
- 100g pecans, roughly chopped
- 200g rolled oats
- 80g butter
- 1/2 cup pure pumpkin puree
- 1/2 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 cup candied ginger, optional
Method
- Preheat the oven to 350°F.
- In a large saucepan over medium-high heat, melt the butter and leave on the heat, swirling every few seconds until browned. Reduce the heat to low, then stir in the pumpkin puree and maple syrup until fully combined. Once done stir in the ground cinnamon.
- Add the oats into a large mixing bowl, and stir in the pumpkin brown butter mixture. Then add the pecans.
- Transfer the granola onto a baking tray lined with parchment paper and evenly spread it along the tray. Bake in the oven for 40 minutes, making sure to stir every 15 minutes.
- Once out of the oven, stir in the dried cranberries and optional candied ginger.
- Leave to cool before placing into an airtight container or serve over ice cream.
