Celebrate autumn mornings with Pastry Chef Karen Souillet’s seasonal favorite: homemade pumpkin granola. Featuring oats, quinoa, pumpkin purée, pepitas, coconut oil and a hint of pumpkin spice for a crunchy, seasonal delight. This fall, savor the flavors of the season with pumpkin granola—your perfect power-packed breakfast!
Pumpkin Granola
Yields 5 – 6 cups
Ingredients:
2 ½ cup Old fashioned oats
½ cup Oat flour
1cup Puffed quinoa
1cup Pepitas
½ cup Unsweetened shredded coconut
½ tbsp Pumpkin spice
200 g Piloncillo/panela/rapadura sugar (cane sugar)
3 tbsp Coconut oil
1 cup Pumpkin purée
Method:
- Melt sugar, large pot medium heat (you can add 1 tbsp of water for quicker melting).
- Add coconut oil and pumpkin purée to melted sugar and whisk together.
- In a large bowl, add all other dry ingredients except ¼ cup of shredded coconut.
- Add sugar mix to dry mix.
- Place on large baking pan with a silpat oven liner or line with parchment paper.
- Bake at 250°F. Bake for 15 minutes, then turn/toss the granola. Bake another 15 minutes, then turn granola again, bake once more for 15 minutes, then turn the granola.
- Keep repeating this for approximately another 30 to 40 minutes until golden.
- Cool the granola for 1 hour.
- Sprinkle the remaining coconut over the granola.
Tips:
- Every oven varies so watch closely in your oven if you need to toss more frequently.
- If you like a lot of spice you may increase your pumpkin spice.
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