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Pumpkin Spice Granola

Pumpkin Spice Granola

Indulge in the flavours of autumn with this wholesome Pumpkin Spice Granola. As the leaves change and the air cools, savour the seasonal delight of pumpkin spice.
Packed with fibre, vitamins, and healthy fats, this granola not only embodies the essence of the season but also nourishes your body. Enjoy it in a bowl with yogurt or as a convenient snack to stay energized throughout the day.
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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Blog/Article content reflects the author's research and diverse opinions, not necessarily CNM's views. Items may not be regularly updated, so represent the best available understanding at the time of publication.

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