1. Start by making 750 ml of almond milk. Empty the filter basket.
2. Add the pumpkin purée, cacao powder, and cinnamon to the filter basket.
3. Mix the oats, oat pulp, nuts, sunflower seeds and coconut flakes in a bowl. Spread the mixture into an even layer on a baking tray and place in the oven until they start to turn light golden brown (about 10 minutes).
4. Heat the honey/agave syrup and peanut butter together in a pan over medium heat. Stir until the ingredients are mixed together. Remove the pan from the heat and add the vanilla powder, cinnamon and salt.
5. Add the oat mixture from the oven to the pan. Stir well and leave to cool for five minutes. Then add any dried fruit or nuts.)
6. Spread the granola into a greased, ungreased tin. Use your fingers or a large spoon to press the granola against the tin (this will help it stick together).
