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Pumpkin Granola



50 g or ¼ c brown sugar
225 g or 1 c pumpkin puree
125 g or ½ c unsweetened applesauce
55 g or ¼ c vegetable oil
2 tsp cinnamon
¼ tsp allspice
½ tsp freshly ground nutmeg
85 g or ¼ c Lyle’s Golden Syrup (substitute maple syrup or Cider Syrup if you prefer)
540 g or 6 c old-fashioned rolled oats
300 g or 2 ½ c mixture of unsalted pecans, almonds, hazelnuts and/or pepitas
450 g or 3 c dried fruit (raisins, sultanas and/or cranberries)


1  In a medium saucepan, combine the brown sugar, syrup, pumpkin puree, applesauce, oil, cinnamon, allspice, nutmeg and salt. Bring to a simmer over medium heat, whisking briskly until combined.

2  In a large bowl, add the wet ingredients to the oats and nuts and stir until evenly coated.

3  Spread the raw granola in a thin layer over two baking sheets and bake until the oats are evenly browned (30 – 40 minutes). Turn the mixture every 10 minutes or ensure even browning.

4  Once cool, add the raisins and cranberries. Store in an airtight container and/or freeze until ready to use.

  • Author: Helen Kain