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Pumpkin Spice Latte Granola

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I created this recipe for you coffee lovers!  I can’t say that I am a lover of coffee but… wait, let me honest with you and myself….  I don’t like plain hot coffee at all, I LOVE the smell of it but just not the flavor, and I never have.  Ah but I do love the “dolled” up coffees.    I grew up surrounded by a family of coffee drinkers.  Grama’s house was always the hub for family to gather, all day, everyday.  Grama would turn on the coffee pot when the sun started streaming through the windows and it stayed on till the sun dipped low on the horizon.  I dabbled with it off and on, hoping to like it so I would fit in with the rest of the family gang, but as in all things, I was always the oddball.  haha  But what I have discovered is that I do love coffee with tons of sweetener, milks and flavorings.  I could become highly addicted to it in that form but I block the temptation whenever it calls.  I do however, indulge in one here and there.  Bob will order a special one for me as seen in the photo below.   I could order them just for the beautiful art alone!  :)   I go through spells of drinking iced, cold-pressed coffee which I enjoy with stevia but I can see that as the cooler weather approaches I am craving something a tad warmer to drink.

Here are a few options on how you can tweak this recipe:

  • Decaffeinated coffee ~ If you like coffee but not the effects of the caffeine, you can use decaffeinated coffee grounds in this recipe as well.
  • Coffee flavoring extract.
  • Espresso Powder - If you prefer a more subtle coffee flavor, use 2 tablespoons of espresso powder.  For a more prominent flavor, use 3 tablespoons.
  • Instant coffee powder may also be substituted but you will likely need to use more to achieve the same flavor.
  • Tip ~  always start out with a small amount and increase a little at a time.   Adding a little raw cacao with also enhance the coffee flavor.
Outside of the hint of coffee and pumpkin what I enjoy about this granola is that it has a hint of savory to it.   I love sweet, thick and chewy granola but this is a nice change.  I refer to this recipe as a “dry granola”, meaning that they end result is more of a loose granola.  It’s not sticky, overly sweet or chunky.  More light, dry and loose.  What a description, lol,  but there you have it.   This recipe is one ingredient away from being “nut-free”… so if you are allergic or don’t want to have nuts in your diet, you can replace the pecans with pumpkin seeds, which compliments the pumpkin!
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Ingredients: 6 cups batter 2 trays

Dry Ingredients:

  • 3 1/2 cups rolled, gluten-free oats, soaked & dehydrated
  • 1/2 cups raisins
  • 1 cup dried cranberries
  • 1 cup raw pecans, soaked then chopped
  • 1/2 tsp sea salt
  • 1 Tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 cup chia seeds

Wet Ingredients:

Preparation:

  1. In a large bowl combine all of the dry ingredients, mix well.
  2. In a small bowl combine all of the wet ingredients until they are all combined.
  3. Pour the wet ingredients into the dry ingredients and mix well.
  4. Spread out on dehydrator sheets and dry at 105 – 115 degrees for 8-10 hours or until dry.
  5. Store in an airtight container.  This will freeze well too!

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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

Preparation:

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

Bob and I enjoy the cozy feeling we get at our local coffee shops.  Sometimes, when we just need to get out of Dodge, we pack up our laptops and head down to the coffee shop.  We love the ability to socialize or just snuggle up in our corner of the cafe and enjoy each other’s company.  One thing that we have learned over the years is that coffee shops have small tables and when we sit across from one another at a small table, we have deep talks.  Not sure what it is that brings this out in us but it has become a time we cherish.

What do you do to “get out of Dodge”?

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11 thoughts on “Pumpkin Spice Latte Granola

  1. Chris says:

    Just curious, what is the nutrition profile for this? Granola varies so much. Thanks!

    • amie-sue says:

      Good question Chris. I don’t do nutritional write ups on these recipes. I just don’t have the time to do so. Granola will vary from recipe to recipe too… you can plug the ingredient list into a recipe calculator that you can find on-line if you need to know the calorie, fat, etc, count.

  2. Lesley says:

    Does this granola require any dehydrating before storing it in an airtight jar?

  3. Christine says:

    I love reading your wonderful, cheerful posts and your pics are great!

    • amie-sue says:

      Oh thank you Christine. :) I do have a lot of fun with it all. Moving forward in passion is my mantra lately and sharing these raw treats are one of me doing that. Have a blessed evening. amie sue

  4. Lesley says:

    I’m going to make the granola this week along with the pumpkin oatmeal raisin cookies. Can’t wait. Thanks for your beautiful recipes!

  5. kims says:

    Love your site! How long and at what temp to dehydrate pumpkin spice latte granola? Also, what is your reason for soaking and dehydrating the oats before mking granola? Thanks for sharing!

  6. kims says:

    Oh! I just needed to dig a little further on your site for my answers to soaking and dehydrating! Thank you! Looking forward to granola tomorrow!

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