My Pumpkin Spice Granola is not only gluten and dairy free, it has a LOT more nutrition than your average package of instant oatmeal and will keep you full all morning long.
As promised, here is part two of my pumpkin spice porridge and granola redux with the granola version of the recipe. You can find the straight up single portion of the pumpkin spice porridge version HERE. I wrote about how reposting the recipe here will allow it to show up on recipe searches (blog technical stuff). The original posting of this recipe is HERE.
#cannedpumpkin #almond butter #full fat coconut milk #shredded coconut #spices
First, make a batch of the Pumpkin Spice Porridge you will find in the recipe below. You can make this nut free by substituting tahini or sunbutter. Skip the honey or molasses for Whole 30.
Spread your porridge out onto the jelly roll trays designed for your dehydrator. You can pick these up at kitchen supply stores.
Spread the porridge out on the trays to about 1/4 of an inch. The thinner you have it, the quicker it dries but you want it thick enough that it makes a chunky granola when it crumbles. Set the temperature to fruit/vegetables and it should take about 24 hours (time varies depending on thickness). Your house will smell SO good! You will know it is done when it lifts off the sheet and starts to crumble. Start checking on it as the time approaches, some spots will dry faster than others.
Once it starts to lift off, I break it up into large pieces but keep it in the dehydrator until completely dry.
I then break it into granola size pieces and mix with a variety dried fruit, nuts, seeds and extra powdered coconut milk (I talk more about powdered coconut milk here).
I normally eat this cold, but if you use hot water it will be more like a porridge for those cold early mornings on the trail. I did that on my hike to the Eagle Cap Wilderness and it was a warm treat in the cold morning.
When I don’t take a bowl backpacking, I use the snack size ziploc bags because they are easy to add water to and hold to eat.
I sometimes carry a plastic container with lid and then I use a sandwich size bag as I can put it in the bowl and open the bag like a liner to eat the granola. This batch made about 2 1/2 cups of granola (about 4-5 servings) but you can extend that the more dried fruit and nuts you add. It has a lot of flavor and goes a long way. Don’t forget how much fiber pumpkin has, along with nuts you will fill up fast!
If you are going to take several portions on a backpacking trip, you can store the entire mix in one bag, like this compostable plastic one. Then, each morning add a portion of it to the container you are going to eat in and add water. They are becoming easier to find at your local grocery store more and more.
Thank you for having patience with me as I get these recipes reposted. I will have one more PUMPKIN SPICE post to share, but don’t worry. Fall is just upon us, you can’t possibly be sick of the hype yet. Who couldn’t use more reasons to use pumpkin at every opportunity?
If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely. For more trail meal ideas like this, visit my Hiking and Backpacking Recipe Index.
Pumpkin Spice Granola
Prep Time
10 minutes
Total Time
20 hours, 10 minutes
Course: Breakfast, Main Dish, Snack
Cuisine: Dairy Free, Gluten Free, Paleo, Vegan, Whole Food
Servings: 5 1/2 cup servings
Ingredients
Porridge
- 1 29 oz canned pumpkin Or two 15oz cans
- 1 cup tahini
- 1 cup shredded coconut
- 2 cups coconut cream
- 2 teaspoon vanilla
- 2 teaspoon cinnamon
- 1 tablespoon grated fresh ginger
- 1/2 cup maple syrup
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon clove
- 1/4 cup molasses or honey (optional)
Toppings
- raisins
- shredded coconut
- sliced almonds
- powdered coconut milk
Instructions
- Mix the porridge ingredients together in a large bowl or mixer until smooth.
- Spread out onto jelly roll trays in your dehydrator to about 1/4″ thickness. You don’t want it so thin it becomes crispy but so thick it takes forever to dry.
- Dehydrate 20-24 hours, checking for when it is dry enough to flip over and starts to break into pieces. This fill help it to dry faster.
- When completely dry, break it into small pieces and mix with almonds, raisins and more shredded coconut.
- If using for backpacking, add about 1/4 cup powdered coconut milk and keep in individual snack size ziplocs. At camp, add about 1/4-1/2 cup water, depending on how you like your milk.
- If eating at home, serve with your favorite type of milk.
- Store in an air tight container.
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