Pumpkin Cashew Date Maca Granola

Naturally-sweetened pumpkin granola with cashew and date bits. Super crunchy and delicious! Plus it’s made from all natural ingredients and low in fat and sugar as well – such a perfect addition to your snackbox and a lovely everyday breakfast option!

Can I be any more in love with autumn? Fuzzy jumpers, ankle boots, dark lipstick, moody lipstick, hot coffee (that’s an all-year-round obsession though – too good to skip on, even if it’s a million of degrees out there), pumpkin stuff, more warm beverages, big coats AND it’s close to Christmas.

Isn’t life beautiful?

The part I don’t like about autumn, is that it happens to be at the same time than midterms, which is a huge bummer, as I don’t get to enjoy it as much as I would like. I mean, I’ll still go to class sporting mile-high ankle boots and the boldest of burgundy lips, doing my best fresh-off the runway impression because when else am I supposed to wear pretty clothes then??? But yeah, it’s not all fun & warm tea, you know. They should move midterms to a season I don’t like as much. Which probably would make me hate it x1000 times more but it’s okay because I actually excel at whining.


There are also days like today, in which you’ll see me go to class wearing leggings and a worn-out sweater (and not a trendy one, at that) and looking like I’m dying because, spoiler alert: that’s my no-concealer face for ya!

I know no middle-ground, I swear.

Same goes for breakfasts. Some days I will make an actual effort and enjoy a freshly-brewed espresso and some kind of fancy toast in bed while I catch up on the news BUT some other days I’ll just wake up super duper late and enjoy a piece of  no-toast (actually plain bread, but that doesn’t have the same ring to it, does it?) while I put my old leggins on and mentally tell myself I will set the alarm earlier next day.

Balance is the key, I guess.

What does that have to do with granola, you say? Not much, I’m just in a talkative mood today. I mean, it’s somehow related because hey: I made granola and coconut yogurt today which means I’ll get to enjoy an actually fancy breakfast tomorrow. How good is that????

Which I love the most about this granola is that it takes a few minutes to put together, some more time in the oven and whammmmm: you’ve got yourself a pretty darn great breakfast. Also, it’s naturally sweetened and made from great ingrediens. and so flippin’ delicious as well. Actually, there’s so much to love about this granola. Dang, granola: u good, u like the Jon Snow of granolas.

Thanks for existing.

Plusssss I decided to add some maca to mine for the extra buzz! Really helpful when you plan to eat it before a day full of lectures! Mine is, as usual, by Monday Superfoods. Loving the earthy, but subtle flavour – it’s so good!

Hope you guys will enjoy this recipe! Tell me: are you excited about fall? Are you digging these cozy meals? Would love to know your opinion!

Pumpkin Cashew Date Maca Granola

Pumpkin Cashew Date Maca Granola


  • 250 grams rolled oats
  • 80 grams cashews
  • 50 grams coconut oil
  • 220 grams pumpkin puree
  • 70 grams coconut sugar (optional, pumpkin puree might be enough for some)
  • 20 grams maca powder
  • 1 tbsp. vanilla extract
  • 1 tbsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • a handful of dates, chopped


  1. Preheat oven to 180ºC
  2. In a bowl, mix together oats, cashews, dates and spices.
  3. Stir in pumpkin puree, vanilla, melted coconut oil and sugar, if using. You can taste the mixture first and see if it needs it, but the sweetness of the pumpkin might be enough.
  4. Line a baking tray with parchment paper and bake granola for about 20-25 minutes (this depends on the oven), stirring the granola half-trough.
  5. Granola will get crunchier as it cools.
  6. Enjoy!


Coconut yogurt recipe by The Kitchen.


Hope you’re all having a lovely week so far!


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