21 August 2012

Pumpkin seed granola

Remember the spaghetti squash I used on Sunday? I confess that I usually just put the seeds in the compost, as my one earlier attempt at roasting pumpkin seeds failed for some reason. This time, though, I was determined to make it work. I'd been meaning to make some granola, too and somehow these two intentions ended up being merged into one. Mainly because I didn't have a huge amount of granola ingredients, if I'm honest.

Making granola is so easy that I'm always amazed that I didn't work it out sooner. Here's what I threw together yesterday, once the cleaned squash seeds had been drying for 24 hours.

Recipe (makes around 5 servings)

2 cups rolled oats
Cleaned and dried seeds from two spaghetti squashes
Handful of flax seeds
2 tablespoons of peanut oil
¼ cup of water
¼ cup of maple syrup
¼ cup of brown sugar

Mix all the ingredients together, then spread out on a baking sheet and bake at 300°F/150°C for about 40 minutes, stirring every 15 minutes or so until the mix is a uniform golden brown. The ingredients are very flexible: I would have added cashews, almonds or peanuts if I'd had any.


Ali said...

How do you clean your pumpkin seeds? I love fresh-toasted pumpkin seeds, but they always seem to be so entangled in sticky orange seed-membrane that it takes ages to separate them out so they can be rinsed & toasted.

Amanda said...

Hi Ali - I used to find that too, but maybe with baking the squash whole this time and then removing the seeds, that made the membranes easier to remove? I just rinsed them and they came up fairly clean. You don't need to remove every last trace of pumpkin, but most of it had gone.