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Maple Pumpkin Spice Crunch Cereal

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Well I don’t have a childhood story of some chemically laden cereal that I loved, that my new creation is reminiscent of.  As a child the word pumpkin was seven letter word that was only spoken around Halloween.  Maybe, if I was lucky it was brought up around Thanksgiving too.  But I only knew pumpkin as a one dish wonder… pumpkin pie.  I now have recipes for pumpkin pie, pumpkin smoothies, pumpkin bread, pumpkin bars… but having a cereal such as this is a first.  And a delightful one at that.

I have one word for this cereal… tasty, delectable, luscious, appetizing, flavorful, sweet, succulent, toothsome, exquisite, dainty, delicate, distinctive, ambrosial, heavenly, tempting, enticing, mouth-watering, nectareous, piquant, gourmet, epicurean, scrumptious, yummy, fit for a king… oh dear, I said one word, didn’t I? Sorry,  I guess I just couldn’t wrap it up in one word.  Don’t just sit here and take my word for it,  give it a try for yourself and report back.  I hope your experience is as pleasurable as mine.

Ingredients: yields 4 cups 

  • 2  cups packed, moist almond pulp
  • 1 cup rolled, gluten-free oats
  • 2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1 tsp liquid stevia (see below)


  1. In a food processor fitted with the “S” blade, place the; oats, pumpkin spice and cinnamon in the container and process until the oats are broken down to a powder.   Place the dry ingredients in a separate bowl and set aside.
  2. In the same food processer container combine; almond pulp, pumpkin puree, water, maple syrup and stevia.  Process until everything is well mixed.  Tip:  before adding the stevia, taste test and see if you would like it sweeter.  If so add a little bit at a time until it is perfect for you.
  3. Add the dry ingredients to the wet ingredients and processes until everything is mixed together well.
  4. Spread the dough on the teflex sheet that comes with the dehyrater.  I used one Excalibur tray and covered the complete tray from edge to edge.  See photos below.
  5. Be sure to spread it evenly so it dries evenly.    Don’t worry if the edges look rough,  you can clean this up afterward with your finger.
  6. Score the batter into bite size pieces.
  7. Dehydrate at 105 degrees for 16 hours or until dry.

Spread the batter evenly with a spatula.
Clean up the edges with your finger…
Now what?…
Lick your finger clean!!  YUMMY!
Score the cereal into a desired size.
The photo below is the completed product… how sweet are they?!

Ingredients for Cranberry Crunch Clusters: 

  • 3 cup cooked quninoa (sprout or cooked)
  • 1 cup dried cranberries
  • 1 cup date paste
  • 1/2 cup chopped pecans


  1. Sprout or cook your quinoa.  If you cook it, allow it to cool to room temperature.
  2. In a medium bowl combine the quinoa, cranberries, date paste and chopped pecans.
  3. Fold together with a fork until the date paste has coated everything evenly.  Don’t mash it up during the process.
  4. Spread the batter on the teflex sheet that comes with your dehydrator and dry at 105 degrees for roughly 16 hours or until dry.

 I mixed this in with the cereal and it balanced it quite nicely.  The dried cranberries brought in an added sweetness and  another texture.



All gone!  Shew,  I ate like a queen this afternoon!  *pats full belly*

How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!


Don’t have pumpkin spice on hand?  No problem, you can make your own, here’s how:

Ingredients: yields 8 teaspoons of Pumpkin Spice

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp Allspice
  • 1 tsp nutmeg


  1. Mix ingredients in a bowl.
  2. Store in an airtight container.

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11 thoughts on “Maple Pumpkin Spice Crunch Cereal

  1. Carley says:

    Wow! this recipe looks amazing. I cannot wait to make this this weekend. Do you think the recipe would work if i used sprouted buckwheat instead of almond pulp? Or maybe more rolled oats? Any suggestions would be appreciated, thanks!

    • amie-sue says:

      Hello Carley,
      You bet…I would aim for the sprouted buckwheat personally… but then I have been on a buckwheat kick. :) Oats would work too, just keep the same measurements… have fun and let me know how it turns out for you! Blessings, amie sue

  2. Carley says:

    Turned out great! Soooo yummy. Thank you so much for posting, made my morning :)

  3. Dianne says:

    Carley, This website is amazing and one I love. One problem…it is so overwhelming! I don’t know where to start. I need and want to go raw. I’ve gone back and forth for the last few years, but I end up losing so much weight because I don’t seem to eat enough. (I have the problem of being too skinny!) Can you give me some suggestions on how to begin this one step at a time? Thanks!

    • amie-sue says:

      Don’t be overwhelmed Dianne… start easy and work your way through it. I don’t know what your “raw” / diet looks like to see if you taking in enough calories. Do you struggle to keep on in general when eating other ways? Do you take in healthy fats, carbs, protein, etc? A balanced diet? I need a bit more info in order to know where to start. amie sue

  4. Dianne says:

    Thanks for the reply :) Do you have a personal email. I have kind of a long answer :-D If so, just email me and I will email you back. If not, I will find a way to reply in a short way. Thanks again.

  5. […] Breakfast: A green smoothie of 1/2 of a winesap apple, 1/2 of a frozen banana, a small handful of frozen raspberries, 1 tbsp hemp seeds, 1 tbsp chia seeds, 1 tbsp goji berries, 1/2 tsp spirulina, 1 tbsp peanut butter, 1 tbsp coconut oil, 1/2 cup WholeSoy Organic Unsweetened Plain Yogurt, and 4 medium leaves of curly green kale, topped with a generous 1/2-cupful of a variation on Amie Sue’s Maple Pumpkin Spice Crunch Cereal. […]

  6. Cheynne De Boer says:

    I made this and it is SO GOOD! I see your pics and now I’m going to add pecans to my bowl! My fav way to assemble is to pour almond milk over the clusters then sprinkle the squares on top so they stay crunchy.

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