1 cup raw walnut pieces (or other nut of your choice)
2 tsp cinnamon
2 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp ground cardamom
½ tsp allspice
1 cup steamed or baked red kuri, kabocha or butternut squash
½ cup extra virgin coconut or olive oil
½ cup brown rice syrup or maple syrup
1 tsp ground turmeric
1 Tbsp vanilla extract
½ tsp salt
Instructions
Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a large bowl, combine oats, seeds, nuts, cinnamon, ginger, nutmeg, cardamom, and allspice. Set aside.
In an upright blender, combine squash, oil, brown rice syrup or maple syrup, turmeric, vanilla and salt. Blend until completely smooth. Add to the dry ingredients and stir to combine.
Divide between the two baking sheets and spread out evenly. Bake for 20 minutes, rotate trays and cook for another 15-20 minutes. Remove from oven and allow to cool before storing in jars. Granola will store well for 3-4 weeks.
Notes
Recipe adapted slightly from Amy Chaplin’s “Pumpkin Turmeric Granola” recipe found at amychaplin.com.
