Pumpkin granola
Puréed pumpkin adds an autumnal touch to your breakfast in this easy vegan and gluten-free granola recipe
Serves 26  / 
Prep 20m  / 
Cook 50m


400g pumpkin flesh, cubed
4 tbsp Co-op crunchy peanut butter
2 tsp each cinnamon and mixed spice
75ml maple syrup
4 tbsp Co-op olive oil
1 tbsp Co-op Fairtrade light brown soft sugar
400g Co-op Free From porridge oats
150g mixed nuts (we used cashews, Brazils and walnuts), roughly chopped
100g Co-op mixed seeds
100g each dried cranberries and raisins


1. Cook the pumpkin in a large pan of boiling water for 15-18 mins, until tender.

2. Drain well, then transfer to a large mixing bowl

3. Mix the peanut butter, cinnamon, mixed spice, maple syrup and olive oil together

4. Add the pumpkin and mash well, then set aside to cool

5. Preheat the oven to 170°C/fan 150°C/Gas 3, and line 2 baking trays

6. Stir the remaining ingredients into the pumpkin mixture

7. Spread out evenly on the trays and bake for 25-30 mins, then remove from the oven and stir to break up any clumps

8. Bake the granola for another 10-15 mins, then remove from the oven and allow to cool completely