2 cups oats
1/2 cup mixed nuts (unsalted)
1 cup butternut squash
3-6 Medjool dates (preference of sweetness)
2 tbsp Tahini
2 tsp Coconut Oil
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground clove
1 tsp cinnamon
Preheat your oven to 180 degrees, de-seed and cut your squash into 1inch slices before putting it into the oven to roast for 30-40 minutes, once cooked put to one side to cool and turn down the oven to 160. The smaller you slice it the quicker it will roast. While your squash is cooking you can prepare your spice mix in a bowl; add your nutmeg, ginger, clove and cinnamon and combine.
Once your squash is roasted and cooled you can pop it into your blender along with the dates (remove the seeds), tahini, coconut oil and a dash of water (not too much or it will make your granola soft). Blitz until creamy and then add your spices and mix again until well combined.
Now add your oats and nuts and blend until all oats are well covered with your mix. Spread over some baking paper and place in the oven for 30-40 minutes. Keep a close eye on it while it’s cooking and regularly turn it to avoid burning the edges. When it’s done it may still feel a little bit soft, that’s okay! Leave it to air dry and cool and it will be delicious and crunchy!! Mmmm! It’s the perfect breakfast for a cold winter morning.
If you’re a fan of squash like me, check out my super easy pumpkin loaf – gluten & sugar free 🙂 – I think you’re going to love it!