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Homemade Pumpkin Spice Granola Recipe

Affiliate Disclosure | in Recipes | by | with 19 Comments


Note from Mommypotamus: As many of you know, Daddypotamus and I are preparing to welcome Babypotamus #3 in the next few weeks! We’ve got a full day ahead with a visit to the midwife and some serious nesting projects, which is why I’m grateful and excited to share this guest post from Katja of The Savory Lotus. It looks so yummy, doesn’t it?

This post is for my family

I imagine that it is not always easy living with a food blogger who is overly-educated about health food. The list of things that I refuse to buy has gotten longer over the years as I learn more about REAL food.  I can be a real party pooper at times, but I don’t want my family to feel deprived. So, since I love them very much, today I am sharing my recipe for a healthy alternative to store-bought cereal:  Soaked Pumpkin Spice Granola.

A while back, I posted 3 Ugly Truths about Breakfast Cereal.  This is one food product that I will not buy for my family. Denatured, undigestible garbage that I don’t want to spend my money on.  Yeah, I’m a party pooper! But who doesn’t love cold cereal?  My family sure likes it. So I make a compromise, I make properly prepared soaked granola for them to enjoy. I don’t eat a lot of grains myself, but I do believe that properly prepared grains have a place in a healthy REAL food diet.

As many of us already know, whole grains have anti-nutrients on them that prevent us from properly digesting them. Anti-nutrients are there to protect the seed — they prevent sprouting until the time is right. These anti-nutrients keep us from being able to break down and absorb the vitamins and minerals in grain. Anti-nutrients include phytic acid and enzyme inhibitors. Traditional cultures knew about this phenomenon in nature, and took the time to either soak or ferment their grains in order to improve digestion and absorption. This common knowledge has been lost to us as the processed, too- busy- to- prepare- and- cook- my- food industry has taken over.  Instead, we are offered denatured, non-living, non-decomposing foods that offer us no real life and vitality.  OK, I’m getting off my soap box now.  But if you want to learn more about properly prepared grains, I highly recommend my favorite REAL food cook book by Sally Fallon, Nourishing Traditions. If you haven’t read this book, be sure to check it out.

Back to homemade granola

download (4)It doesn’t take much effort to soak your own grains at home.  All you have to do is soak them in a medium of yogurt, kefir, lemon, or apple cider vinegar.  This starts the break down of the phytic acid.  I recommend using organic, gluten free oats to make your granola.  A dehydrator makes this recipe so easy.  I use a 9 tray Excalibur dehydrator. I dry mine on the mesh screens lined with parchment paper for 12 hours at 105’F.  Most dehydrator manuals tell you to at 135F or 140F. You are welcome to use these temperatures but remember that any temperature above 118F can kill the active enzymes in the food, which aid in digestion. I prefer to dehydrate at this low temperature to keep these important enzymes intact despite the longer drying time.

If you don’t have a dehydrator, you can make this granola in the oven as well.  Line baking sheets with parchment paper and bake it at the lowest temperature (150-170’F) for 12-24 hours, stirring once in a while. It works just fine.

NOTE:  The recipe calls for already soaked and dehydrated nuts and seeds.  I soak and dehydrate pounds of nuts and seeds at a time for use in baking, granola, and for eating.  I store them in the fridge in large mason jars.  If you don’t have prepared nuts, no worries.  Just soak the nuts and seed in water with 1 TBS of sea salt overnight in a separate bowl alongside the oats.  Be sure to drain and rinse well before adding to granola mixture.


Soaked Pumpkin Spice Granola


  • 4 cups oats
  • 2 cups filtered water
  • 1/2 cup yogurt or kefir (lemon juice or apple cider vinegar will work as well- about 2 TBS and add a bit of water)
  • 1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
  • 2 cups nuts of choice- cashew, almond, hazelnut, pecan (preferably soaked and dehydrated)
  • 1 cup cooked pumpkin puree
  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/8 tsp clove powder
  • 1/2 tsp celtic sea salt
  • 1/2 cup ghee, butter, or coconut oil
  • 1/2 cup REAL maple syrup OR RAW honey

OPTIONAL: (to be added after granola is ready to store)

  • 1/2 cup raisins
  • 1/4 unsweetened shredded coconut


The evening before, pour water over oats and mix.   Add yogurt/kefir and mix again to combine.  Cover and allow to soak for 12-24 hours.

Once your oats have soaked, pulse nuts and seeds in food processor to break down just a titch.  Add to soaked oats.

In another bowl, combine pumpkin puree with rest of ingredients and stir to combine.  Pour over oat mixture.  Go ahead and mix it up real good now.  Let all that sweet, spicy yumminess combine.

If using a dehydrator: Spread mixture onto parchment paper lined trays and dehydrate on 105’F until dry and crispy.  Time will depend on how you spread your granola and your specific dehydrator.  Mine takes about 18-20 hours.

If using an oven: Set on lowest temperature and bake on parchment paper lined baking sheets until dry and crispy, stirring occasionally.  This will take anywhere from 12-24 hours.

Add optional raisins and shredded coconut.  Store in sealed glass jars.  I keep mine in the fridge but in the cupboard is fine, too.  ENJOY!

About Katja

almond butter cups recipeKatja is the author of  Savory Lotus, a food and wellness blog. She focuses on REAL, unprocessed, nutrient-dense foods to nourish the body and the mind, and is passionate about helping people simplify their journey to health. There is no “right” answer when it comes to vital living.  We are all on our own journey.  When not creating magic in the kitchen or researching food politics, Katja can be found trying to find time to get on her yoga mat, pulling weeds in the garden, and enjoying life at home in Northern California with her beautiful family.


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19 Responses to Homemade Pumpkin Spice Granola Recipe

  1. Liz says:

    Do you drain and rinse the oats as you do the nuts? Thanks

  2. Cathy says:

    Sounds delicious! I think you may have left out the raisins or another dried fruit in your ingredients list, judging from the photo. How much did you add? Thanks!

  3. susanna says:

    do you know how much this makes? also, is it safe to leave an oven on and leave the house. thats a long time to have the oven on…have never tried it.

    thank you

  4. Purelytwins says:

    sounds wonderful!!
    need to pull our dehydrator back out

  5. Eve says:

    What a great recipe! I don’t buy cereal and am also the party pooper in the house! Ill definitely be surprising the family with this for the weekend! Thanks Heather!!!

  6. Angela says:

    I’ve been reading that oats really need some flour added to the soaking medium since they don’t contain any phytase (necessary to break down the phytic acid). Is this accurate?

    • Genevieve says:

      I was wondering the same thing, but was thinking about adding some buckwheat too it, since it is one of the grains highest in phytase.

  7. Al Green says:

    First of all, I love the name of your blog. That’s really clever.
    I’m passing this recipe onto my wife. She is in love with “early morning oats”, which is a recipe she makes with yogurt.

    I think she will really like this one.

  8. Leah says:

    How long do you think this will keep on a pantry shelf?

  9. Oge @ healthy quick meals says:

    Thank you Heather and Katja for this wonderful recipe! It looks both healthy and tasty. I would like to second Susanna’s question on whether it is safe to leave the oven on and leave the house since it takes quite some time. And Cathy- there was an optional 1/2 cup raisins at the very end of the recipe.

  10. Katy says:

    I was so excited to make this for my husband, who loves granola. However, I just took my first batch out of the dehydrator, and it has a funky bitterish sourish taste and the texture is not granola like. I used whey instead of yogurt, could that be the problem? It tasted amazing when I licked off my fingers after spreading it out on the trays, but now that it has been dried, I don’t think he is going to be willing to eat it. I hate to think of the expense and waste of all of those good organic gf ingredients. What did I do wrong?

  11. 35+ Easy Natural Homemade Gift Ideas | Natural Family Today says:

    […] Soaked Pumpkin Spice Granola by Mommypotamus […]

  12. Giveaway: Stainless Steel Excalibur Dehydrator ($400 Value) | The Mommypotamus | says:

    […] How to make pumpkin spice granola […]

  13. Christine says:

    I’m excited about the pumpkin spice granola (tried to pin that too but Pinterest says its not pinnable).

  14. Sarah P. says:

    What kind of oats did you use: whole groats? steel cut? old fashioned?

  15. kristie says:

    Do you drain the soaking water before adding the other ingredients?

  16. 55+ Healthy Lunch Ideas – MommypotamusMommypotamus | says:

    […] Pumpkin spice granola (Guest recipe from The Savory Lotus) […]

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