Vegan Pumpkin Spice Granola & Raw Vegan Green Granola

I have some exciting news! Within the next two weeks I'll be launching a FREE vegan holiday recipe e-book with my friend Joey. Stay tuned here on the blog and on my instagram if you'd like a copy. We're aiming to have it ready next weekend.

Do you like granola? I've enjoyed it ever since I was a young child. My mom would serve small bowls of it saying, "you don't need much, its very dense" haha (I don't know how I remember that). I'm sure that the ingredients were the same as many of the granolas on the market today, including sugar and vegetable oil. Not things we want to be eating. Luckily we can make our own healthy granola and control exactly what goes into it. I hope you enjoy these two recipes as much as I do!

Both of these versions are quite different: The pumpkin spice granola is an oat based, vegan recipe that is incredibly easy to make while the green super food granola is raw and takes longer to make since you have to soak the nuts and seeds first, and then it gets dehydrated. It's well worth the effort though, in my opinion, and I've made several batches in the past month.

First up, Pumpkin Spice Granola! This is super crunchy, flavorful, and not too sweet. Be sure to stir it every 15 minutes to ensure even baking and no burning. Store it in glass jars at room temperature for 4 weeks (probably longer but it gets eaten by that point around here).

If you want it to be gluten free, make sure to use certified gluten free oats. I use the ones from Bob's Red Mill. The mulberries are optional but they add a nice chewy, sweet element (just make sure to following the instructions and add them AFTER baking). If you've never had dried mulberries before, you NEED to try them. They're one of my favourite dried fruits. You can use raisins or dried cranberries instead, or omit them completely.

Vegan Pumpkin Spice Granola

1 cup rolled oats

1/2 cup raw pumpkin seeds

1/3 cup raw sunflower seeds

1/2 cup shredded coconut

1/2 cup coconut chips

2-3 teaspoons pumpkin pie spice

2 tablespoons coconut sugar

2 tablespoons maple syrup

2 tablespoons melted coconut oil

1/2 cup mulberries, optional

Preheat an oven to 275F. Stir the dry ingredients EXCEPT mulberries in a bowl. Pour the maple syrup and coconut oil over top. Stir evenly (I like to use my hands for even coating). Spread a thin layer on a large baking tray (or two smaller ones). Bake for 30-45 minutes, stirring every 15 minutes, or until golden brown. Add in the mulberries AFTER baking, if desired.

Next up is some super GREEN granola.

This is a tasty way to get your greens! I wrote about Subi, green juice powder in my last post (and shared a recipe for green chocolate cups) and I used it to to create this amazingly healthy granola. It's light, crunchy, and low in sugar. Not only does it contain greens but it has super foods and berries added to it too.

I've been enjoying this raw granola with almond milk, layered with coconut yogurt, by the handful, and sprinkled on top of smoothies like I did here on this banana beet coconut smoothie bowl. Its so darn good.

This smoothie bowl is a blend of full fat coconut milk, raw beet, and frozen banana - that's it! I swirled a little extra coconut milk on top.

Let's talk about the importance of soaking raw nuts and seeds.

Any nut and seed with a skin contains what is called an enzyme inhibitor which is designed to protect it and keep the nut in its dormant state. Soaking removes the enzyme inhibitors, basically unlocking the nutrition and bringing it to life. This also makes the nuts and seeds more digestible. If you have any problems digesting nuts, you should absolutely be soaking them before eating (and dehydrate them if you want to consume them in a dry crunchy state). It will make a huge difference. You'll see that when you soak almonds, the water turns a very murkey brown color. This water must be poured off and the nuts need to be rinsed very well before using them.

Cashews and macadamia nuts are exceptions because they don't have a skin. They have extremely hard outer shells. We can soak them for textural purposes, but they don't need to be soaked for the same reasons that the other nuts do.

I have a whole soaking chart outlined in my book if you're ever curious about all the different soak times.

Make sure to use all raw nuts/seeds in this recipe (soaking roasted ones would defeat the whole purpose - if you think it's obvious, don't laugh. I've had people try my recipes with roasted nuts lol).

Green Super Food Granola

1 cup almonds, soaked 8-12 hours

1 cup cashews

1/2 cup pumpkin seeds, soaked 2-4 hours

1/2 cup sunflower seeds, soaked 2-4 hours

1 cup shredded coconut

1/4 teaspoon Himalayan salt

4 tablespoons Subi green juice powder or green powder of choice

4 tablespoons maple syrup

2 tablespoons melted coconut oil

Make sure that all the nuts and seeds are rinsed and drained well. Chop the almonds, cashews, and seeds down in a food processor. Add the remaining ingredients and pulse several times to make sure that everything is combined BUT do not over process! You want texture. Taste and add more syrup if desired. Spread thin layers of the mixture onto dehydrator trays. Dehydrate at 145F for 1 hour and then turn the temperature down to 118F and continue drying for 16 hours until super dry and crunchy. It will keep for 6 weeks in glass jars at room temperature.

I hope you give these recipes a try! I'm certain that you'll enjoy them as much as I do 🙂

This is a sponsored post, however all opinions are my own. I only promote products that I truly love and use.

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