Hi, I am Amie Sue and I have a fetish… for making granola. It’s true, once I started making granola recipes, I just couldn’t stop! They are so easy to make and you can tailor them to your ever present cravings! It is dangerous for me to even walk in to the kitchen. I may be walking straight to the faucet to get a drink of water and boom! there sits an apple… “ooh I can make some granola using that!”….boom! there sits a pumpkin… “ooh I can make some granola using that!” there sits some dried fruit… “ooh I can make some granola using that!” Oy! Someone stop me or find an army for me to feed. haha
- 5 cups raw, gluten-free, rolled oats (soaked)
- 2 cups raw, pecans (soaked)
- 2 cup raisins or craisins
- 1/4 cup vanilla protein powder (optional: I used Sunwarrior Raw Vanilla Protein Powder)
- 1 3/4 cup pumpkin puree (sugar pumpkins are best)
- 1/4 cup raw cold-pressed coconut oil, melted
- 1/3 cup raw agave nectar
- 3-4 tsp pumpkin spice
- 2 tsp vanilla extract
- 1/2 tsp salt
- Combine all of the dry ingredients in a large bowl and set aside.
- Combine all of the wet ingredients in a small bowl, mix until well combined and taste test the sauce. Is it sweet enough? If not, add more agave. The sweetness level can be greatly effected by the pumpkin that you use. To make pumpkin puree: cut the top and bottom off of the pumpkin, peel it with a potato peeler and then cut in half. Remove the seeds and set them aside. (you can wash, season and dehydrate for a healthy snack.) Cut the pumpkin into medium-sized cubes. Place them in the food processor and chop up using the “S” blade. You may get a smooth enough puree with your food processor but if not, transfer it to the blender to complete the process.
- Now combine the wet and dry ingredients together. I use my hands. Mix well until everything is well coated.
- Have your dehydrator trays ready on the counter. You will be placing the granola on the teflex sheets that come with your machine. If you don’t have teflex sheets, you can use parchment paper (not wax paper! it will stick). Grab handfuls of granola and squeeze it between your fingers as you allow it to drop on the dehydrator sheet. This will make nice “clusters”.
- Dehydrate at 105 degrees for approximately 16 hours or until desired dryness is achieved.
- Allow the granola to cool and then store in an airtight container. To extend the shelf life, you can store it in the fridge or freezer.
- **Looking for raw oats? I have a few resources listed on this post.
What type of pumpkin use and how to select a good one:
I recommend “pie” pumpkins, which weigh in at 2 to 5 lbs., with flesh that is firm and sweet. For best flavor and nutrition, look for organically grown sugar pumpkins, a variety known for its excellent sweet flavor and succulent texture. It doesn’t matter how long the pumpkin has been stored, only that the outside is undamaged. Look for smooth, heavy pumpkins that have no cuts or bruises. Most importantly, look for a deep, rich orange color, a sign of bioflavonoids and thus flavor. The stem should still be attached, indicating a healthy pumpkin.
Some popular varieties:
Sugar Pie – small to medium in size with a sweet orange flesh. They are called sugar-pie pumpkins because they make the best filling for a sweet pie with their high sugar content that gently caramelizes when cooked releasing a rich creamy flavor.
Delicata – small, white pumpkin with green stripes and yellow flesh. With a dry texture and nutty flavor, it is best in heavily seasoned savory dishes.
Onion Squash – Orange and oval with a soft flesh that’s perfect for soups and pastas.
Baby Bear – Small, sweet and firm with a fine stem, this variety is very versatile and great for either savory or sweet dishes.
Crown Prince – Blueish grey pumpkin, great for roasting or sauteing.