Embrace autumn with this pumpkin granola recipe – the perfect, adaptable breakfast treat that’s made all the yummier with a sprinkle of vegan chocolate.
What’s more, because it includes Benefit Chocolate, the recipe is also jam-packed with protein too! Take a look at the recipe created by @thefoodiefittwinmummy below.
2 cups rolled oats
1/4 cup ground almonds
2 scoops @kin_nutrition vanilla vegan protein
2 tsp pumpkin spice
1 tsp salt
1/4 cup @pipkinuk coconut oil, melted
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup pumpkin seeds
1/4 cup dried cranberries
1/2 bar @benefitchocolate 85% dark protein chocolate
In a large bowl, combine the rolled oats, almond flour, protein, pumpkin spice and salt. Mix to combine.
In a separate bowl, combine the melted coconut oil, pumpkin puree and maple syrup. Whisk to incorporate
Add the wet ingredients to the dry oat mixture and mix thoroughly, until everything is well coated.
Spread granola mixture onto a lined baking sheet. Bake at 175° for 15 minutes.
After 15 minutes, gently turn granola, don’t break big clusters and bake for another 5-10 minutes
Let cool completely before adding the pumpkin seeds, dried cranberries and chocolate chunks. Store in an airtight glass jar, with a lock.