Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 150 c lightly oil or sheet with parchment now a 13 x 18 rimmed baking tray in a large bowl mix the oats pumpkin seeds pecans flaxseeds now and dry milk in a medium bowl mix the pumpkin brown sugar now oil salt and spices stream the pumpkin mixture over the oat mixture now and mix until the granola is evenly moistened even out the granola out on the prepared baking tray and cook in the oven for now 90 minutes mixing every 15 minutes take it out of the oven and let leave to go cold completely stream the granola into a large now bowl and mix in the raisins now and crystallized ginger move to an airtight container to keep at room temperature for now up to 2 weeks now or in the freezer now for up to 3 now months if you re now eating gluten free make now sure you reach for now certified gluten free oats now for this recipe for now a vegan version omit now the dry milk and now replace it with an now equal amount of seeds now or some nutritional yeast now instead want to use now fresh pumpkin pur e rather now than canned it s simple to make now your own see how it s done.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
15.7 g per serving
31.4 % of the 50 g daily maximum · 62.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 319 kcal |
| Protein | 6.3 g |
| Carbohydrate | 38.7 g |
| of which sugars | 23.4 g |
| of which free sugars | 15.7 g |
| Fat | 17.2 g |
| of which saturates | 2.6 g |
| Fibre | 4.3 g |
| Salt | 0.05 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
