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Pumpkin Raisin Pecan Granola Brittle

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raw gluten-free Pumpkin Raisin Pecan Granola Brittle served in a wire basket

~ raw, vegan, gluten-free ~

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 into 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

Before you lose your attention; I want to talk about ingredients real quick.  I added protein powder to this recipe to bump up the nutrition.  It is optional. Feel free to use any dried fruit that strikes your fancy, if it is large, dice it into bite-sized pieces.

If you can’t eat oats, you can use the same measurement of sprouted buckwheat.  If you wish to make this nut-free, replace the pecans with an assortment of seeds.  With any substitutions, always think of what the end flavor will be.  I hope this gives you some inspiration.  Enjoy!


Yields 1 solid 14 x 14” tray

Dry Ingredients:

Wet Ingredients:


  1. In a large bowl, combine the raisins, protein powder, pumpkin spice, and salt.  With your fingers break up all the raisins, coating them with the dry ingredients.  This will prevent large clumps of raisins within the granola.
  2. After soaking the oats, drain and rinse them until the water starts to run clear.  Squeeze out as much of the excess water as possible.
  3. Add the oats, pecans (be sure to drain the soak water), pumpkin puree, oil, sweetener, and vanilla.  Mix everything well, dispersing all the wonderful flavors.
    • You can use any liquid sweetener of your choosing.
    • If you can’t find any pumpkins, you can use canned.  Just look for organic, BPA-free canned.
    • Sweet potato can also be used in place of pumpkin.
    • You can leave this batter more on the chunky side by just stirring everything together, or you can pulse it in a food processor a few times to bread it down some. I have done it both ways and enjoy them. In the photo above, I broke down the batter a bit.
  4. Taste test the batter… Is it sweet enough?  If not, add more sweetener.  The sweetness level can be greatly affected by the pumpkin that you use.
  5. Line the dehydrator tray with a mesh and non-stick sheet.  Spread the batter evenly on the sheet and square up the edges.
    • Cover with plastic wrap and roll it smooth to all edges with a rolling pin.
    • If you don’t have teflex sheets, you can use parchment paper (not wax paper! it will stick).
    • Another option is to drop clusters of batter on the dehydrator sheet, for another look.
  6. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 (F) for approximately 16 hours or until desired dryness is achieved.
    • Halfway through the process, flip the granola over onto the mesh sheet and continue to dry until it snaps when bent.
    • The dry time varies based on your climate, humidity, machine, and how full the machine is.
  7. Allow the brittle to cool, then snap into pieces and store in an airtight container.  To extend the shelf life, you can store it in the fridge or freezer.

raw gluten-free Pumpkin Raisin Pecan Granola Brittle served in a wire basket for gift givingWhat type of pumpkin?

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.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

spread the Pumpkin Raisin Pecan Granola Brittle on a dehydrator tray and roll flat

slide the raw vegan Pumpkin Raisin Pecan Granola Brittle in the a dehydrator

 raw vegan Pumpkin Raisin Pecan Granola Brittle is a great snack food

7 thoughts on “Pumpkin Raisin Pecan Granola Brittle

  1. What a beautiful combination of flavors!

    I’ve been wondering what to do with the pumpkin sitting in the kitchen and I just got some raw oats last week :)

    Thanks for your wonderful recipes. Your site is very inspiring.

  2. preeti says:

    Hi Amie

    Please can you suggest a substitute for the gluten free oats.
    Also do you use grind the final mixture in the food processor, or leave the pecans whole?

    Thank you for your recipes!

    • amie-sue says:

      Hello Preeti,

      Oats are the core and foundation ingredient of this recipe. You are always welcome to play around and try buckwheat and/or a combination of nuts and seeds. As far as the end texture… you can do it either way. I did pulse my batter in a food processor, I will make sure the directions read that but in all honesty, you could do it either way.

      Have a great weekend, amie sue

  3. preeti says:

    Hi Amie-Sue
    Do the oats require to be only soaked for this recipe or also dehydrated.
    If just soaked, then overnight?

    • amie-sue says:

      Hello Preeti,

      Just soaked as indicated. Soaking them overnight is preferred. Please click on the link provided within the ingredient list… this will tell you how to soak them and how long. :) Enjoy! amie sue

  4. denjoanlewis says:

    Hi Amie Sue – Is it possible to take this recipe and cover it with a chocolate coating? I found a pumpkin seed chocolate covered granola at Trader Joes that’s pretty darn tasty and I want to duplicate it. It’s probably not raw, but that’s the challenge for me! Any recommendations for What chocolate coating to use?


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