Pumpkin Pie Toasted Muesli

I’ve been trying different ways of using up pumpkin recently as we’ve had a few enormous crown pumpkins to get through. I had some cooked pureed pumpkin sitting in the fridge when I went to make some toasted muesli and thought I might as well chuck some in and see how it went. The result? A delicious wholesome pumpkin pie flavoured breakfast that will fuel you up all morning without weighing you down.

This recipe is sugar free, oil free, dairy free, wholegrain and vegan. The ground flaxseed and walnuts both make this an easy way to get some omega-3 into your diet.

This tastes great with some fresh fruit and a dollop of yoghurt or as part of a smoothie bowl (my 4 year old’s favourite breakfast recently, in spite of the freezing cold mornings we’ve been having!).

Yum

Pumpkin Pie Toasted Muesli

Recipe by:
Yield: 14
Prep time: 15 mins
Cook time: 1 hour

Ingredients

2 ½ c dates 1 c cooked pumpkin 7 c rolled oats 1 c ground flaxseed ½ c walnut pieces ¼ c pumpkin seeds 1 ½ Tbsp cinnamon 1 tsp ground ginger ½ tsp allspice ½ tsp nutmeg ¼ tsp cloves

Directions

  1. Start by soaking the dates - place them in a bowl and cover with boiling water (if your dates are especially hard, put them in a pot with the water and simmer until soft).
  2. Next, preheat the oven to 180°C (350°F)
  3. Add the oats, ground flaxseed, and spices to a large mixing bowl.
  4. Once the dates are soft, drain and add to a blender along with the pumpkin and 1 c of water. Blend until smooth.
  5. Add the blender mixture to the dry ingredients and mix well.
  6. Spread the mixture evenly over two large baking trays and bake (with the fan on) for a total of 50-60 mins or until crispy. You will need to stir it every 20 mins to ensure it bakes evenly and to break up any large clumps.
  7. When it is nearly done (after 40 mins of cooking) stir through the walnuts & pumpkin seeds.
  8. Once completely cool, store in an airtight container.