This simple pumpkin spice soaked granola brings comfort on those chilly fall and winter mornings.  Made with oats, pureed pumpkin, and a touch of sweetness, this simple cereal is a quick and hearty breakfast or snack.

The fall is one of my favorite times of year.  Ok, let’s get real: I look forward to each season equally.  However, I especially love fall and winter.  It’s a time to slow down a little, snuggling up with blankets next to wood burning stoves.  *Swoon*  (And that has NOTHING to do with the fact that this body may or may not need to be prancing around in bathing suits – ha!)  Ah-hem, back to why I look forward to cooler weather.  For example, there’s pumpkins, apples, spices, baked goods and casseroles; because, well … we haven’t turned on our oven since last spring!!!

super simple, hearty, and fast

The perfect, go-to breakfast around our house is definitely the humble granola.  And this pumpkin spice granola doesn’t disappoint!  It’s so easy to grab from the pantry, pour into a bowl, and splash some homemade cashew milk on it (what we use around here).  BAM!  Mama doesn’t have to get up to make breakfast when the lack of light and frigid temps outside entice her to bury under her covers for a little longer. Don’t get me wrong. There are days when I feel the desire to jump out of bed and whip up some delightful aromas that steam up from the oven and wake my wonderful family from their slumber.  But then I remember the granola.  Just kidding.  Sort of.

never boring

Another thing I love about granola is how much variety is to be had.  Depending on the season, time of year, fruits available, etc, you can make various kinds of granola cereal.  The ideas are just about endless.

I have followed a Trim Healthy Mama lifestyle for a few years now (learn more about the THM lifestyle here or checkout their book at the library).  I like this recipe’s versatility because I can leave out certain ingredients if I want the granola to be used in an E setting (carb-fuel) or Crossover setting (both carbs and fats).  Lots of times I’ll just leave out the oil in the recipe and replace it with a little extra liquid if needed.  Most times I will also leave out any sweetner whatsoever.

optional sweeteners

My husband doesn’t like how stevia reacts in his mouth.  (Weird.  Allergy?)  My youngest has epilepsy and in the past had noticed that processed sugars seemed to have an effect on seizure activity/frequency.  So I tell everyone to sweeten their own bowl with what they’d like to use.  My husband often uses sucanat, and my other girls use maple syrup, as honey doesn’t mix in well with cold cereal, unless you pour warmed milk over the granola. YUM!)

Ideas for various granolas

1. Pumpkin Spice – pureed pumpkin, various pumpkin-pie spices, nuts of choice, i.e. pecans or walnuts, pumpkin seeds
2. Apple cinnamon – applesauce or dried apples, cinnamon, nutmeg, cardamom, walnuts
3. Cranberry walnut –  leftover cranberry sauce from Thanksgiving or dried cranberries, cinnamon, walnuts
4. Apple butter spice – apple butter, cinnamon, nutmeg, walnuts
5. Hunter’s grub – hunt through your pantry and throw it in.  This works well when you find little bits leftover from various recipes or uses, i.e. shredded coconut, various nuts or seeds, dried fruits, chia seed, flax meal, etc.

How long will granola keep in the pantry?

I don’t really know.  My granola has been soaked/soured and then dehydrated.  It should be shelf stable for quite some time.  However, I live with four other people.  They tend to eat.  A lot.  And often.  We’ve never had granola on our shelf from the same batch for more than a few weeks.  I imagine it’s like any other cereal.  Except you don’t have to worry about any undesirable GMO oils going rancid with this recipe!  Listen, it’s totally OK to become an ingredient snob.  Not because I am.  But because we don’t want to put things in our bodies that cause inflammation, and from there, a whole other host of problems and issues that need dealt with.  And listen people, AIN’T NOBODY GOT TIME FOR THAT!

What to serve with granola

For a breakfast that will get you through your morning, I like to serve this granola with a protein.  It could be a side of eggs, a protein shake, or if I’m short on time (AKA tryin’ to keep it simple, slept in too long, or just plain lazy) I will sprinkle some whey protein over the granola.

pumpkin spice soaked granola recipe

10 cups old fashioned oats

1 cup plain yogurt.  I have also used 2 tbl raw apple cider vinegar mixed in with the liquid below when I’ve found myself out of yogurt, or 1/4 up to 1 cup sourdough starter, again mixed in with the liquid below)

1 1/2 – 2 cups pumpkin puree.  I used puree from a pie pumpkin I roasted and pureed myself.  Oh the joys of using the oven once summer has left and fall has … well, fallen.

1 cup water.  If not using yogurt, increase to 2 cups.

1/2 – 1 cup of raw honey, real maple syrup, or sweetener of choice.  I usually don’t sweeten mine, leaving it until it’s time to eat (some of us use stevia, others do not).

1 cup melted coconut oil.  Grass-fed butter is another excellent choice.

1 cup total of coarsely chopped nuts, seeds, etc.

1/2 – 1 tbl sea salt (or to taste)

1 tbl cinnamon

1 tbl pumpkin pie spice.  You can use 1/2 tsp nutmeg, 1 tsp ginger and 1/4 tsp clove (or to taste) instead.

pumpkin spice soaked granola instructions

1. In a LARGE bowl, combine all dry ingredients.
2. In a separate bowl mix all wet ingredients, including pumpkin puree, thoroughly.
3. Pour wet ingredients over the dry.  Mix thoroughly, ensuring that all the oats are coated with moisture.
4. Cover bowl with a towel and let soak overnight or all day.  Twelve hours is what I try to shoot for.  Click here to find out why I soak my granola.
5. Spread soaked granola out over multiple dehydrator trays.  Don’t overcrowd, or it will take longer to dry.
6. Dehydrate for several hours on manufacturer’s suggested setting for nuts.  I just turn mine up to its highest point (about 125 deg F I think) and let it do it’s thing all day or overnight.  Alternately, you can bake in your oven at 350 F, stirring every hour, until cereal is nice and toasted and dry.  I would recommend making a smaller batch if you go this route.
7. Once cooled, store granola in a glass jar.

do you make granola?

If so, what kind is your favorite?  Comment below and let me know what kind of granola you like to make.

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PUMPKIN SPICE SOAKED GRANOLA RECIPE

Ingredients

• 10 cups old fashioned oats
• 1 cup plain yogurt. I have also used 2 tbl raw apple cider vinegar mixed in with the liquid below when I’ve found myself out of yogurt or 1/4 cup sourdough starter, again mixed in with the liquid below)
• 1 1/2 – 2 cups pumpkin puree. I used puree from a pie pumpkin I roasted and pureed myself. Oh the joys of using the oven once summer has left and fall has … well fallen.
• 1 cup water. If not using yogurt increase to 2 cups.
• 1/2 – 1 cup of raw honey real maple syrup, or sweetener of choice. I usually don’t sweeten mine, leaving it until it’s time to eat (some of us use stevia, others do not).
• 1 cup melted coconut oil. Grass-fed butter is another excellent choice.
• 1 cup total of coarsely chopped nuts seeds, etc.
• 1/2 – 1 tbl sea salt or to taste
• 1 tbl cinnamon
• 1 tbl pumpkin pie spice. You can use 1/2 tsp nutmeg 1 tsp ginger and 1/4 tsp clove (or to taste) instead.

Instructions

PUMPKIN SPICE SOAKED GRANOLA INSTRUCTIONS

• In a LARGE bowl, combine all dry ingredients.
• In a separate bowl mix all wet ingredients, including pumpkin puree, thoroughly.
• Pour wet ingredients over the dry. Mix thoroughly, ensuring that all the oats are coated with moisture.
• Cover bowl with a towel and let soak overnight or all day. Twelve hours is what I try to shoot for.
• Spread soaked granola out over multiple dehydrator trays. Don’t overcrowd, or it will take longer to dry.
• Dehydrate for several hours on manufacturer’s suggested setting for nuts. I just turn mine up to it’s highest point (about 125 deg F I think) and let it do it’s thing all day or overnight. Alternately, you can bake in your oven at 350 F, stirring every hour, until cereal is nice and toasted and dry. I would recommend making a smaller batch if you go this route.
• Once cooled, store granola in a glass jar.

Notes

PUMPKIN SPICE SOAKED GRANOLA INSTRUCTIONS In a LARGE bowl, combine all dry ingredients. In a separate bowl mix all wet ingredients, including pumpkin puree, thoroughly. Pour wet ingredients over the dry. Mix thoroughly, ensuring that all the oats are coated with moisture. Cover bowl with a towel and let soak overnight or all day. Twelve hours is what I try to shoot for. Spread soaked granola out over multiple dehydrator trays. Don’t overcrowd, or it will take longer to dry. Dehydrate for several hours on manufacturer’s suggested setting for nuts. I just turn mine up to it’s highest point (about 125 deg F I think) and let it do it’s thing all day or overnight. Alternately, you can bake in your oven at 350 F, stirring every hour, until cereal is nice and toasted and dry. I would recommend making a smaller batch if you go this route. Once cooled, store granola in a glass jar.