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simple soaked pumpkin spice granola fall breakfast
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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.