Get ready for another healthy granola recipe! One of you guys gave me this great suggestion: Turn my most popular Chai Paleo Granola (Wow, did I post that in 2010? That was a long time ago.) into Pumpkin Spice Homemade Granola. GENIUS. Thank you so much.
I get lazy a lot sometimes when it comes to pumpkin recipes, and I use a storebought 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 Spice Homemade Granola
paleo, gluten-free, grain-free
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 of my Pumpkin Pie Spice Mix or of course you can use storebought pumpkin pie spice (see second paragraph above)
1 cup pepitas (I used salted roasted pepitas)
1 cup pumpkin puree
1/4 cup honey
1/8 teaspoon liquid vanilla stevia
- 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.)
- Combine the shredded coconut, almond flour, chia seed meal, salt, pumpkin pie spice, and pepitas in a large mixing bowl.
- Strain and rince the nuts. Add the strained nuts to the mixture.
- Using the bowl that contained the nuts combine the pumpkin puree, honey and stevia.
- Add the wet mixture to the dry mixture and combine.
- 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.
Be sure to sign up to my new Spunky Newsletter for more recipes, news, and subscriber giveaways!