Recipe: Sugar Saintly Pumpkin Spiced Granola

One of my friends has been nagging me for ages to make her some sugar free granola, so this weekend I whipped up a batch of Sarah Wilson’s pumpkin spiced granola from her I Quit Sugar Christmas Meal Plan book and have shared the recipe below.

A great gift for Christmas I packaged up some  for my friends, and there’s still a load left to keep me going throughout the rest of December. It also made my whole flat smell amazing – the perfect set for some present wrapping and Christmas music.

Golden crispy granola straight out of the oven

I used some frozen pumpkin puree I had leftover from Halloween but you could use squash as substitute which is more readily available in most supermarkets. There are a few more specialist ingredients to pick up from your local health store like the rice malt syrup and chia seeds, but once you’ve stocked up they’ll last an age and are super handy for low sugar cooking (I usually order a few things off Healthy Supplies if I can’t find them locally).

Its super delicious, I couldn’t stop eating a load of it whilst I was cooking! Give it a go over the holidays and you can at least you can start off the days well with this seasonal low sugar breakfast option.

I had to go for an old jam jar with some wrapping paper for my gift

Recipe by Sarah Wilson 

Click here to buy Sarah’s I Quit Sugar ebooks

Makes 6-8 gifts or a large batch

What you need:

  • 6 tablespoons coconut oil (or butter; or a mix of both)
  • 3 tablespoons rice malt syrup
  • ½ cup pumpkin or squash puree (simply roast or steam, then mash with a fork)
  • 2 cups rolled oats
  • 2 cups coconut flakes
  • 2 tablespoons chia seeds
  • 1 teaspoon each of: cinnamon, allspice and ginger powder
  • 1/2 teaspoon ground cloves (optional)
  • 2 cups almonds, cashews, pecans, walnuts chopped roughly

What you do:

  1. Preheat oven to 140 C. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil. Remove from heat and stir in the oats until well combined, then stir in the remaining ingredients. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.
  2. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy. Break up the pieces a little then divide into 6 pretty jars. Decorate as you see fit!

Sarah’s Gift Tip: Present to your guest with little swing tag attached that has the recipe written out, plus serving tips such as “serve with full-fat plain yoghurt for breakfast” or “serve with some coconut cream that you’ve left in the fridge overnight for a lush dessert”.

6 replies

Trackbacks & Pingbacks

  1. […] is a weekly staple in my diet. I put it in smoothies , have it with sugar-free granola and/or fruit; and sometimes simply eat it as a dessert with a few cacao nibs sprinkled over. […]

  2. […] Quit Sugar ebooks starting today until the 28th. A source of great low sugar recipes including the Pumpkin Spiced Granola which is up there in my top breakfast hitters. You can either read my review of her 8 week I Quit […]

  3. […] it’s in season, I use this in Sarah Wilson’s Spiced Pumpkin Granola.  I also puree it up and occasionally have spiced pumpkin […]

  4. Christmas Giveaway: Sarah Wilson’s I Quit Sugar plan and cookbook voucher | says:

    […] many of her recipes, my current favourite being the pumpkin spiced granola. She’s got some great tips, a lovely girly style and has been a strong influence on my low sugar […]

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