Pumpkin Pie Flavor Homemade Granola

Get ready for another healthy granola recipe! One of you guys gave me this great suggestion: Turn my most popular Chai Granola (Wow, did I post that in 2010? That was a long time ago.) into Pumpkin Pie Granola. GENIUS. Thank you so much.
I get lazy a lot sometimes when it comes to pumpkin recipes and I use the blend of pumpkin pie spices (don’t judge). Well, maybe my spice blend was a little errr… past it’s prime… and so after drying my granola it was WAY less fragrant. So I’m giving a window of 1 to 2 tablespoons of spice, depending on how umm… fresh your jar is, and how high quality it is, etc. With newer, higher quality spices you could probably get away with the lesser amount. Make sense? And when I make this again with fresh fancy spices I will let you know what kind of difference it makes.
But I just couldn’t wait to share this recipe with you because it’s so fall and so pumpkin-y, and granola is the EASIEST go-to breakfast or snack EVER. Right? Plus I used all kinds of pumpkin goodness in this: Shelled pumpkin seeds (pepitas), and pureed pumpkin (I cooked a pie pumpkin, but canned would work fine). I guess that wasn’t really a lot of kinds. But what else is there? Anyway, it’s really good. I seriously could have eaten it all straight from the mixing bowl without even drying it.
Happy fall my lovelies!

Pumpkin Pie Flavor Homemade Granola

paleo, gluten-free, grain-free
Ingredients
2 cups walnut pieces
1 cup sliced almonds
1 cup shredded unsweetened coconut
1/2 cup almond flour
1 tablespoon chia seed meal (I grind them fresh in a Magic Bullet or coffee grinder)
Note: You can skip the chia meal, but it creates a kind of glue that gives the granola big clusters!
1/4 teaspoon sea salt (double if your pepitas are unsalted)
1 to 2 tablespoons pumpkin pie spice (see second paragraph above)
1 cup pepitas (I used salted roasted pepitas)
1 cup pumpkin puree
1/4 cup honey
Directions:
1) Add the walnut pieces and sliced almonds to a bowl and cover them with water, plus 2 inches. Let them soak overnight or about 8 hours. (This makes them easier to digest and helps the other ingredients stick better.)
2) Combine the shredded coconut, almond flour, chia seed meal, salt, pumpkin pie spice, and pepitas in a large mixing bowl.
3) Strain and rince the nuts. Add the strained nuts to the mixture.
4) Using the bowl that contained the nuts combine the pumpkin puree, honey and stevia.
5) Add the wet mixture to the dry mixture and combine.
6) Dehydrate using a dehydrator OR use your oven at the lowest setting possible until it’s completely dry. This takes forever (12 to 24 hours, depending on how low the temperature is), but it’s so worth it. In the end the granola will be dry but not hard, so when you eat it you won’t get a jaw-ache.
♥, Kelly

Comments

  1. says

    I always love finding new granola recipes and this one looks sensational. Everything I love about fall together in one bowl of deliciousness :) Can’t wait to give this a try. And ps. LOVE those measuring spoons!! Where did you find them?? xo!

  2. says

    Made it today. Great flavor! Not too sweet, just right. I did sub gluten free oats for half the walnuts and used the oven and it came out just fine. Thank you!

  3. Anonymous says

    Delicious! Used a few tablespoons of coconut crystals instead of stevia. Took a full 24 hours in my (Nesco American Harvest) dehydrator, still a bit chewy. Same thing happened the other day with some soaked almonds – still chewy after 36 hours. I’m new to dehydrating, would be grateful for any suggestions. I divided the granola mixture among four shelves and rotated them a couple of times during the drying process. Thanks very much – cannot wait to try your chai version!

  4. Caitlin says

    What would you substitute for the walnuts? I’ve found they shred the inside of my mouth (and possibly contribute to my migraines). Pecans too but not as bad. Almonds are great, but would that be too much almond? Thanks!!!

  5. bee says

    I find it so funny when I have the same idea as other people.
    Since I can’t have apple, I use pumpkin puree in recipes. I tried the chai spices in the recipe, but they just weren’t right with the pumpkin (and smelled no where near as delicious as the apple chai batch I made as Christmas presents). So I tried different flavours – pumpkin spice, carob mint, lemon poppyseed, and I think one other. The pumpkin spice is definitely my favourite though.
    Glad someone else remembered to share the idea with you!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *