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Pumpkin, pumpkin, pumpkin….I just love pumpkins! When this time of year rolls around I just get giddy when I walk into a grocery store and find pumpkins stacked all over. The other day I ran into the store, leaving my husband in the truck, assuring him that I didn’t need his help because I only needed one thing. WRONG! As soon as I walked through those automatic opening doors, spreading apart for my grand entry…there they were. Gorgeous, orange, robust pumpkins! I swear they just hopped into my arms. What was one to do? I didn’t grab a cart on the way in but that didn’t detour me. I found a hand-basket and loaded it up, then I found another hand basket and loaded it up too! Hey, I had to balance myself and give both arms a good workout didn’t I? I waddled out to the truck with 4 double bagged bags in hand. Move over Jane Fonda, da’ pumpkins are in da’house!
Yields about 6 cups
- 4 cups raw, gluten-free rolled oats, soaked (see below)
- 3/4 cup sugar pumpkin puree (see below)
- 3/4 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup raw almonds, soaked & chopped
- 1/2 cup unsweetened flaked coconut
- 1/4 cup raw pumpkin seeds, soaked
- 1/4 cup maple syrup (not raw but can sub with raw agave or raw honey)
- 1 tsp vanilla extract
- 1 tsp Ground cinnamon
- 1/4 tsp nutmeg
- Dash of ground ginger
- 1/2 tsp Himalayan salt
- Oats – overnight soak – In a large bowl place 4 cups of oats, 8 cups of water and 4 Tbsp raw apple cider vinegar. Cover and let them soak overnight on the counter top. You can read here as to why it is important to soak your oats. In a separate bowl, soak the nuts in enough water to cover them, plus a little extra for swelling. Almonds and pumpkin seeds – you can soak these overnight as well. Once the soak process is complete, drain and rinse the oats and nuts really well. With the oats you will want the water to run clear.
- Pumpkin – You can make pumpkin puree very easily. Peel your sugar pumpkin, cut it in half and remove the seeds and dice it up. You can either use a high-speed blender or your food processor to blend it into a puree. Once it is nice and smooth, taste it! If your pumpkin isn’t really ripe it may not be sweet enough for you. If that is the case you can add a little sweetener. Personally, I like to run the pumpkin through the shredding blade that comes with the food processor, and then puree it in a high powdered blender.
- In a large bowl, first mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Then stir in the maple syrup until smooth. Finally, add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. The mixture should be moist.
- Spread out the mixture on teflex sheets that come with your dehydrator.
- Dehydrate at 105 degrees for approximately 20 hours. At the half-way mark you can remove the mixture from the teflex sheets and continue drying it on the mesh sheets.
- Allow to cool completely before storing in an air-tight container. The granola will crisp up once it has cooled down.