Pumpkin granola with peanut butter and walnuts
This pumpkin granola with peanut butter and walnuts brings together warm cinnamon, creamy pumpkin puree, and crunchy oats for an autumnal breakfast or flavorful snack. The pumpkin is first cooked and pureed, then roasted pumpkin seeds and chopped walnuts are added for texture and bite.
Ingredients · Servings 25
- 300 g rolled oats
- 200 g pumpkin
- 30 g peanut butter
- 20 gr honing
- 100 g pumpkin seeds
- 100 g chopped walnuts
- 50 g dried cranberries
- 2 tsp cinnamon
- 2 tablespoons peanut oil
- 1 protein
Method · 30 min
- Preheat the oven to 175 °C.
- Cut the pumpkin into small cubes. Place them in a saucepan with water and cook over the heat for 15 minutes until tender. Drain, add cinnamon, honey, and peanut butter, and puree everything together with an immersion blender.
- In a large bowl, mix the oatmeal, walnuts, pumpkin seeds, and peanut oil. Then, combine this with the pumpkin mixture and stir well. Finally, mix the egg white into the mixture.
- Spread the mixture over a baking sheet lined with parchment paper and bake for about 20 minutes at 175°C. Stir once halfway through baking. Remove the baking sheet from the oven, add the cranberries, and then let the granola cool completely to ensure it becomes nice and crispy.
