This spiced granola makes the perfect warming autumn cereal or is great for adding a crunchy topping to yoghurt and smoothie bowls. You could also mix through dried fruit or chocolate chips once cooled. For an extra twist, see the below serving suggestion for granola with pears and yoghurt.
Recipe: Autumn spiced granola
1 cup gluten-free porridge oats
½ cup amaranth or quinoa flakes (or more oats)
½ cup chopped almonds
½ cup chopped pecans
½ cup pumpkin seeds
1 tsp ground cinnamon
1 tsp ground mace
¼ tsp salt
½ cup light agave syrup
¼ cup melted coconut oil
Preheat oven to 160C.
Toss all ingredients together in a large bowl, stirring to mix well. Spoon onto a large lined baking sheet in an even layer. Bake for approx 30-40 minutes at a low/medium heat, keeping an eye that it doesn’t burn – you want to remove it from the oven just as it starts to go golden.
Allow to cool completely before storing in an airtight container.
Serving suggestion: Granola with Pears and Yoghurt
This is a great quick breakfast or feel free to add more sweetness if serving for dessert. I’ve used pears here for an autumnal vibe, but stewed apple or berries would also be wonderful.
Pan fry the pear with a little oil and the cinnamon. Once cooked, layer up in two serving glasses/bowls with layers of granola and yogurt over the top.
GRAB THE INGREDIENTS