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Last year around this time I created a pumpkin granola recipe but this year is this year and I do believe in making things better so here it is! I have made a couple of batches to prep for this recent post. I wanted to try using a couple of different nut and seed butters to know which one I personally like better but you will have to judge that for yourself. I made last week’s batch with tahini because I love tahini and the flavour of tahini and pumpkin is just awesome. I made today’s batch with a blend of peanut butter and almond butter and dare I say, I like this one better. Again, you could add WHATEVER butter you’d like as long as you think it will taste great with pumpkin.
I also baked this on CONVECTION. I like how using convec makes everything a little dryer and more crispy, especially when making certain things like granola. I bake it at a relatively low temperature to ensure no burning but keep a close eye still… There are a ton of ingredients in here and it would be a travesty for it to burn.
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4 Responses
Your previous version of this recipe, Pumpkin Chai Granola, I believe only called for 1/2 cup shredded coconut, is there a reason you upped it to 1 1/2 cups?
Thanks,
Beth
Hey Beth! Thanks for pointing this out. The recipe has not changed (this must have been a typo) please continue to use 1/2 cup. I am updating the recipe now!! Appreciate it 🙂 Happy Baking
Hi Teri! Would you happen to have a serving size and macros breakdown? 🙏🏼.
Thank you!
Amanda Hudson
Hello Amanda, I do not have macros (but I think you would be able to add this to my fitness pal and it could tell you) the recipe makes about 6 cups total.