Pumpkin - Yogurt - Granola

Just how versatile pumpkin is proves this dish. Pumpkin for breakfast with your yogurt. Really delicious, you just have to prepare it the day before. Put the pumpkin in the oven the night before and in the morning just add it to the yogurt in a bowl. The pumpkin gets really super sweet in the oven and when you put it in a bowl with Greek Yogurt, it's a great base for a busy day. Add some of this super healthy-homemade granola and your breakfast is responsible, delicious and filling. You might like it with a little bit of pumpkin through your yogurt, but I do it 50/50.

This recipe is for a generous serving of pumpkin puree that will last you a while. You can also use this as a spread on a healthy muffin or on a cracker, for example.

Ingredients

• 1 bottle pumpkin

• olive oil

• kimalya salt

• coconut blossom syrup or agave syrup

• piece of fresh ginger, about 5x5 cm

• Greek Yogurt

• Granola

How to

1. Preheat the oven to 220 degrees. Wash the pumpkin and cut it into slices. First, spread the slices thinly with olive oil and then, using a brush, generously coat the slices with the coconut blossom syrup.
   
   
2. Put a sheet of kitchen paper on a baking sheet and place the pumpkin on it. By the way, I always remove the pumpkin seeds from the pumpkin, wash them and put them on the baking sheet as well. I sprinkle a very small amount of himalayan salt over this and then you have delicious toasted pumpkin seeds.
   
   
3. Peel the ginger and place it with pumpkin as well.
   
   
4. After 40 minutes, you can remove everything from the oven and then let this cool. In a food processor, puree the pumpkin with the ginger with a touch of himalayan salt.