Today, I’ve something completely new for you: the first guest post on Ginger by Choice! My wonderful friend Anna from Munich shares her fantastic pumpkin granola recipe with us. As a nutritionist, she knows what our bodies need to get through those upcoming cold months. Let yourself be carried away by her beautiful text:
When fall arrives and it gets cold and rainy outside, I just love starting the day of with a cozy breakfast. Give me a good coffee and a tasty oatmeal with granola and I’m more than prepared to go for long walks into the woods.
Besides the cozy mood, fall is also the season for many healthy and delicious fruits and veggies like apples, blackberries, various types of cabbage and, of course, pumpkins. The last one is my absolute fall favorite, and therefore, I would love to tell you a bit more about it.
Pumpkins can not only be prepared in a lot of ways, they also come in many different varieties: butternut, acorn squash, hokkaido, …. While most must be peeled, the hokkaido can be used with its skin. Almost all pumpkins have a slightly sweet and full-bodied taste as well as many wonderful characteristics. Pumpkins have a lot of vitamin A thanks to their beta-carotene. This benefits our skin. It promotes healthy cell growth and protects them from premature aging. In addition, pumpkins are really good for your digestive system what is especially great for people with a sensitive stomach. By the way, pumpkins provide a considerable amount of fiber. So, if you have a nice pumpkin dish for lunch you’ll feel full and good for a long time. Our orange friend also helps with a healthy intestinal flora and is a wonderful booster for your immune system. Those and more benefits of this amazing vegetable will keep you healthy and fit in fall.
You see, the pumpkin really is a fall superfood. So, let’s try to integrate it in a couple of dishes throughout the season. I can really recommend to have it during my favorite meal of the day: the breakfast! A great way to do so is with my delicious pumpkin granola recipe. You can easily make it at home and I’m sure you’ll love the scent when the granola warms up in the oven. Your whole apartment will smell of cinnamon, ginger and nutmeg.
Besides the fantastic scent it has this great crunch because of all the nuts. It’s just perfect to use it as a topping for a nice porridge, an oatmeal with fresh fruits and yogurt, and so forth. It’s also a nice snack in the afternoon when you just need something sweet.
If you can keep yourself from eating all of it right away, this pumpkin granola recipe can be a great gift for friends. Just fill the granola into a small glass and wrap it nicely. It’s a wonderful idea for Christmas, when you’re invited to have dinner at a friend’s house or just to Thank you.
And now it’s on me to thank Anna for her wonderful guest post: Thank you so much, my love! If you also enjoyed it, send her a message via Instagram (@ana_thresia)! For all of you who have already tried Anna’s pumpkin granola recipe and just cannot get enough of this amazing fall veg, here are more suggestion how to enjoy pumpkins: a cozy Pumpkin Spice Latte by wonderful Heidi (thesimplegreen.com), a warming Chicken Pumpkin Curry by the amazing Natalie and Holly (themodernproper.com) or my autumn Butternut Soup with an Asian Touch.
Anna‘s Pumpkin Granola Recipe for Fall
8 to 10 servings – 60 minutes preparation time
2 cups pumpkins (butternut, hokkaido, …)
1 cup almonds, chopped
1/3 cup sunflower seeds
½ cup pumpkin seeds
¼ cup ground flax seeds
1 cup walnuts, chopped
1 tbsp coconut oil
2 tsp ginger
1 tsp ground ginger
½ tsp allspice
¼ tsp nutmeg
2 – 3 tbsp maple syrup
For this pumpkin granola recipe start to dice the pumpkin and steam it for 20-25 minutes. The pumpkin is done as soon as the cubes fall apart.
Preheat the oven to 360 ° F.
Mash the pumpkin cubes with a fork. Mix the pumpkin puree with the coconut oil, the spices and the maple syrup. Add a pinch of salt. Spread the mixture thinly on an oiled baking tray and bake for 20 minutes. Turn every 5 minutes to brown all ingredients evenly.
After 20 minutes, continue to bake the granola for another 10 minutes with the oven slightly open to make it extra crunchy.
Let your granola cool completely and fill it into an airtight container.
Here is a print friendly version of Anna’s pumpkin granola recipe. Enjoy!
Anna's Pumpkin Granola Recipe
- 2 cups pumpkins (butternut, hokkaido, …)
- 1 cup almonds, chopped
- 1/3 cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup ground flax seeds
- 1 cup walnuts, chopped
- 1 tbsp coconut oil
- 2 tsp ginger
- 1 tsp ground ginger
- ½ tsp allspice
- ¼ tsp nutmeg
- 2 – 3 tbsp maple syrup
- Step 1 For this pumpkin granola recipe start to dice the pumpkin and steam it for 20-25 minutes. The pumpkin is done as soon as the cubes fall apart.
- Step 2 Preheat the oven to 360 ° F.
- Step 3 Mash the pumpkin cubes with a fork. Mix the pumpkin puree with the coconut oil, the spices and the maple syrup. Add a pinch of salt. Spread the mixture thinly on an oiled baking tray and bake for 20 minutes. Turn every 5 minutes to brown all ingredients evenly.
- Step 4 After 20 minutes, continue to bake the granola for another 10 minutes with the oven slightly open to make it extra crunchy.
- Step 5 Let your granola cool completely and fill it into an airtight container.