Since you all seem to like my Vegan Chocolate Hazelnut raw granola recipe, I guess it’s time to share my another favorite raw sprouted granola recipe with you – Vegan Pumpkin Pie Sprouted Granola.
Fall Means Pumpkin Spice Everything 🙌
Simply adding pumpkin spice to my original recipe can easily make a fall-themed granola. However, you know how much I like to take it up a notch when it comes to recipe development. Apart from adding pumpkin spice to the recipe, I decided to make the granola tastes like pumpkin pie! 🎃 Because let’s be honest, who doesn’t love having pumpkin pie for breakfast on a relaxing fall morning. 🍁
This recipe is indeed part II of my FALL VEGAN recipe collection.🍂 Check last week’s vegan sourdough pumpkin cinnamon rolls recipe if you missed it.
What Is Sorghum🌾?
One major difference between my previous granola recipe and this one is the grain I used. Instead of sprouted buckwheat, here I used sprouted sorghum. I came across these sorghum grains the other day when I was at a local zero waste store – Live Zero. As you know how much I love experimenting with new ingredients, I decided to give it a try. 😎
Sorghum is an ancient cereal grain originated from Africa. Not only is it naturally gluten-free, it also requires far less resources to grow when compared with other grains. It has a nutty, mild and earthy flavor, similar to wheat berries. I know there are some people who hate the flavor of buckwheats. If you are, I would highly recommend you to try sorghum.
The sprouting process of sorghum is similar to that of other grains. First rinse and soak it for 12 hours, then rinse and drain every 12 hours for 24-36 hours. You will be able to see some little tails emerging from the grains while they sprout.
Raw Vegan Option
Similar to my Vegan Chocolate Hazelnut raw granola recipe, this sprouted pumpkin pie granola is naturally sweetened with a mixture of fresh and dried fruits. In the previous recipe, I used a mixture of mango, dates and dried apricots. In order to make this recipe more fall-ish, I combined pumpkin puree, ripe Hachiya persimmon and dates. It’s therefore not technically raw. However, if you are strictly raw and still wish to make this pumpkin pie granola, you can replace the pumpkin puree with equal amount of ripe Hachiya persimmon.
Similar to most of my recipe, this sprouted granola is highly customisable. You can easily replace or switch out most ingredients without difficulty. For example, you can substitute pumpkin seeds with any nuts & seeds you prefer; sprouted sorghum with sprouted buckwheat etc. Or you can simply replace it with rolled oats if you don’t fancy sprouting your own grains. But I personally prefer the nutty flavor and crunchiness from the sprouted sorghum, which in this case, pairs very well with the pumpkin.
No Dehydrator. No Problem!
If you don’t have a dehydrator yet, don’t worry! I’ve got your back 💕 Simply spread the mixture evenly to a baking tray lined with silicon baking mat, bake at the lowest possible temperature until the surface is dry to the touch. Flip and then bake until it becomes crispy. This method works for people who are not strictly raw, but still want to try making their own raw granola 🙆🏻♀️
This pumpkin pie granola is tasty on its own, serve with plant milk, vegan yogurt or as a smoothie bowl topping. I also love making breakfast parfait with it too! It such an easy, nutritious and delicious vegan breakfast on the go! 🏃🏻♀️
Fall Vegan Recipes: Vegan Pumpkin Pie Sprouted Granola
1 cup pitted dates
2 1/2 cups raw sprouted sorghum
1/4 cup chia seeds or flax seeds (soak in water for 8-12 hours in 3/4 cup purified water)
1 cup pumpkin seeds (soaked for 6-8 hours)*
1/2 cup brazil nuts (soaked for 8-12 hours)*
1 ripe Hachiya persimmon
1 cup pumpkin puree**
1/4 cup water
3 tsp pumpkin pie spice
1 Tbsp ceylon cinnamon
2 tsp maca powder
Pinch of sea salt
1/2 tsp vanilla bean paste (optional but highly recommended)
1/2 cup apple rings (diced)
1/2 dried fruits of your choice***
- The night before you wish to make this raw granola. Soak the nuts and seeds in water as indicated above.
- In a food processor, add pumpkin seeds and brazil nuts. Pulse a few times so that they are slightly chopped.
- Place the hachiya persimmon, pitted dates, pumpkin puree, cinnamon, maca, vanilla bean paste, sea salt and 1/4 cup of water in a high-speed blender and blend until everything is super smooth. You may need to add some water to the mixture. The consistency should be pourable, similar to that of yogurt.
- Add sprouted sorghum, chia seed gel, pulsed nuts & seeds and fruit puree in a large mixing bowl. Mix everything well.
- Evenly spread 3 cups of the granola batter onto a dehydrator tray.
- Dehydrate for 8 hours at 40ºC. Flip and continue to dehydrate for another 8-10 hours. Or until it was dried and crispy. As I said, if you don’t have a dehydrator, bake it at the lowest possible temperature in your oven until the surface is dry to the touch. Flip and then bake until it becomes crispy.
- Crumble the granola into small chunks and store in an air-tight container for up to 1 month at room temperature, 3 months in the fridge, or up to 6 months in the freezer.
- Enjoy with vegan yogurt, on their own, or as toppings on smoothie bowls 💕
- * Feel free to replace them with any nuts or seeds you prefer. If you are replacing them with seeds, you only have to soak the seeds for 4-6 hours.
- ** Substitute it with more Hachiya persimmon if you want to make it completely raw.
- *** Here I used a mix of dried mangoes and papaya. You can use whatever dried fruits you like depending on what you have in hand and your preferences.😉