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Pumpkin Spice Granola

Pumpkin Spice Granola

Servings: 4 people


  • 2 tbsp soft coconut oil
  • 135 grams gluten free oats
  • 190 grams roughly chopped pecans
  • 1 heaped teaspoon of ground cinnamon
  • 1 heaped teaspoon of ground ginger
  • 65 grams roughly chopped walnuts
  • 75 grams pumpkin seeds
  • 80 grams chia seeds
  • 75 grams baked and mashed/puréed sweet potato
  • 1/4 tsp ground mace
  • 80 grams maple syrup
  • 1/8 tsp ground cloves
  • A pinch of sea salt


  • Preheat the oven to 160 degrees for conventional or 140 degrees for fan assisted oven, and line a shallow oven tray with baking paper.
  • Add the oats, nuts and seeds to a large mixing bowl and mix well to combine.
  • Add the ginger, cinnamon, mace, salt and cloves to the bowl. Toss the mixture to distribute the seasonings evenly.
  • Add the coconut oil, sweet potato purée and maple syrup to a small pan over a gentle heat. Stir together until the oil has melted and the mixture is fully combined.
  • Pour the wet mixture over the dry ingredients, stirring well to ensure the mixture is evenly coated in the liquid.
  • Tip the mixture out onto the lined oven tray and spread it evenly.
  • Transfer to the oven to bake for 30-35 minutes, turning frequently and breaking up any large clumps. The granola should be golden brown and fragrant, but be careful not to burn or the mixture will taste bitter.
  • Allow to cool completely before serving with ice cold pecan or almond milk.
  • To serve Ice cold pecan or almond milk


The recipe calls for pre-cooked sweet potato, but you can use pumpkin purée as a substitute.
CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Kitchen at the College of Naturopathic Medicine.

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