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Pumpkin Spice Granola (Grain-Free, Dairy-Free)

By Kelly · 7 Comments

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

Fall has officially arrived! And around here that means it’s “pumpkin time” – one of my favorite times of year for baking! I get so excited when I see the market brimming with sweet pumpkins fresh from the field, and of course, the shelves filled with canned pumpkin puree too. I can’t help but turn on the oven and start baking up lots of delicious pumpkin treats!

This week alone, I’ve already made my popular grain-free Pumpkin Muffins twice to bring to various breakfast meetings, since they’re always a huge hit! And this morning, I just had to make my personal favorite – Pumpkin Pie Porridge – the ultimate warm and creamy breakfast for cool Autumn mornings!

Another breakfast favorite around here is granola. We adore it solo with a splash of almond milk, as a sweet and crunchy addition to Fruit & Yogurt Parfaits, and it also makes a wonderful afterschool snack. In fact, you might say we’re just a little nuts about granola!

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

That’s why when I started thinking about sharing a new fall-inspired recipe with y’all, the first one that came to mind is my scrumptious Pumpkin Spice Granola! This delightful granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

This crunchy pumpkin pie flavored treat is a delightful spin on my popular Vanilla Cinnamon Crunch Granola. If it’s your first time making granola, be sure to check out my “How to Make Grain-Free Granola” photo tutorial to learn just how easy (and delicious!) it is to make your own homemade granola.

In fact, I should probably warn you … with just one bite, you may find yourself becoming a little nutty over homemade granola, too!

This delightful fall-inspired pumpkin spice granola is not only gluten-free and grain-free – it’s also dairy-free and egg-free as well.

Print
Pumpkin Spice Granola (Grain-Free, Dairy-Free)

Ingredients

    Nut Mixture
  • 1 1/2 cups raw whole almonds
  • 1 cup raw whole cashews
  • 1/2 cup raw pecans
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 teaspoon sea salt
  • All-Natural Sweetener
  • 1/4 cup coconut butter, softened
  • 1/2 cup pure dark maple syrup
  • 2 Tbsp honey
  • 2 Tbsp pumpkin puree
  • 2 Tbsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp coconut flour (or 2 tsp ground flax seed)
  • Add-Ins
  • 3/4 cup raisins, currants or cranberries

Instructions

  1. For the Nut Mixture: Place the nuts and salt in a large bowl and cover with warm water. Cover the bowl with a clean kitchen towel, and allow the nuts to soak 18–24 hours. When soaking time is completed, drain and rinse nuts. Place on a clean kitchen towel to absorb excess moisture.
  2. For the All-Natural Sweetener: In a large bowl, whisk together the softened coconut butter, maple syrup, honey and pumpkin until smooth and creamy. Then add the remaining ingredients (vanilla, pumpkin pie spice, cinnamon and coconut flour). Whisk until well combined; set aside
  3. For the Granola: Preheat oven to 210°F. Line a 12´ 17-inch rimmed baking sheet with parchment paper. Set aside.
  4. Using a food processor, place a couple of handfuls of the soaked nuts into the processor bowl and pulse to chop the nuts until they are about the size of oats. (Do not overprocess or you will create nut butter.)
  5. Add the finely chopped nuts to the bowl with the maple-honey mixture. Continue to pulse the whole nuts a few handfuls at a time until finished and continue adding them to the bowl with the maple-honey mixture. Once all the nuts are ground, use a rubber spatula to fold them into the creamy pumpkin mixture until well combined.
  6. Spoon the granola mixture onto the parchment-lined baking sheet. Use an offset spatula to evenly spread the granola across the pan into a thin layer. Bake the granola for 2 hours, then remove from the oven and gently flip section by section using a spatula, making sure to separate any large pieces into small cereal clusters. (Be sure to check out “How to Make Grain-Free Granola” for an easy step-by-step photo tutorial.)
  7. Return granola to the oven and bake another 2 hours. Then repeat the process of gently flipping the granola. Return granola to the oven one more time and bake another 45-60 minutes.
  8. Turn off the oven. Place the baking sheet of granola on the stovetop to cool. After about 5 minutes, check the granola for the crunch-factor. If it’s crunchy enough for you, allow it to continue cooling. (It will get crunchier as it cools.) If it isn’t crunchy enough, return it to the warm oven and allow it to sit in the warm oven for 20–30 minutes more until it reaches desired level of crispness.
  9. Allow the granola to completely cool, then immediately transfer it to mason jars, or other airtight containers. Store in the pantry for up to 2 weeks or in the freezer for up to 3 months. Enjoy with a splash of your favorite milk, or use it to create a healthy snack mix.
3.1
https://thenourishinghome.com/2015/09/pumpkin-spice-granola-grain-free-dairy-free/

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Filed Under: Porridges & Cereals, Sweet ·

Pumpkin Pie Porridge (Grain-Free, Dairy-Free)

By Kelly · 35 Comments

This Grain-Free Pumpkin Pie Porridge with its aromatic fall-inspired spices and warm, creamy texture is a delight to each of the senses.

As wintertime approaches and the sun tries its best to peek out from behind a thick layer of overcast skies, I can’t help but want to linger in my jammies and savor something warm and creamy. How about you?

I think most would agree … these cold, gloomy mornings are best greeted with a bowl of porridge. Which thankfully is no longer a pleasure of the past, since I discovered a foolproof method for creating a rich creamy hot cereal that rivals its grain-laden counterparts.

Feeling all fall-happy and pumpkin obsessed, I decided to tinker with my Grain-Free Cinnamon Apple Porridge recipe and my-oh-my I’m so glad I did!

This Grain-Free Pumpkin Pie Porridge with its aromatic fall-inspired spices and warm, creamy texture is a delight to each of the senses.

With just one taste, I’m sure you will be too, my friends! Its aromatic fall-inspired spices paired with subtle pumpkin flavor and warm, creamy texture is a delight to each of the senses. (Of course, it’s important to point out that technically speaking this isn’t a Whole30-compliant breakfast since it mimics cereal. But you’ll definitely want to add this to your reintroduction phase!)

Since this delightful grain-free pumpkin pie porridge reheats beautifully and can be refrigerated for up to five days, it’s perfect for doubling up. That way you’ll be able to get a warm satisfying breakfast on the table in just a matter of minutes – leaving more time for snuggling under the covers just a bit longer!

This Grain-Free Pumpkin Pie Porridge with its aromatic fall-inspired spices and warm, creamy texture is a delight to each of the senses.

P.S. The lovely napkins featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Print
Pumpkin Pie Porridge (Grain-Free, Dairy-Free)

Yield: 4 servings

Ingredients

  • 1/2 cup whole raw almonds
  • 1/2 cup whole raw cashews
  • 1/3 cup raw pecans
  • 1/3 cup unsweetened coconut flakes
  • 1 medium ripe banana
  • 1 14 oz. can (1 3/4 cups) pure coconut milk
  • 3/4 cup pumpkin puree
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 cup raisins

Instructions

  1. In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor. Then, add the banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a very fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
  5. In a saucepan over medium heat, add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  6. Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
  7. Ladle the pumpkin nut porridge into bowls and add a splash of your favorite milk and a drizzle of pure maple syrup, if desired. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.

Notes

Love cinnamon apples? Be sure to try my scrumptious grain-free Cinnamon Apple Breakfast Porridge too!

3.1
https://thenourishinghome.com/2014/11/grain-free-pumpkin-pie-porridge/

This Grain-Free Pumpkin Pie Porridge with its aromatic fall-inspired spices and warm, creamy texture is a delight to each of the senses.My new cookbook is here! With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your family’s favorite baked goods.

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

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Filed Under: Porridges & Cereals ·

Cinnamon Apple Grain-Free Breakfast Porridge (Dairy-Free too!)

By Kelly · 103 Comments

I’m in love, I’m in love and I don’t care who knows it!

I'm in love with this delicious dairy free and grain-free breakfast porridge with its rich cinnamon-apple flavor delightfully paired with a creamy, oat-like chewy texture.

I know I can be a bit overdramatic at times (okay, maybe a lot) … but it’s true …. I’m in love with this scrumptious Cinnamon Apple Breakfast Porridge! I can’t begin to tell you how much I’ve longed for a warm, creamy bowl of delicious porridge! Maybe you have too?

Since oats are a big no-no for those of us living grain-free, the question was how to capture the flavor and texture of oats without the use of that classic porridge staple?

So, similar to my scrumptious grain-free Almost Oatmeal Cookies recipe, I decided to use unsweetened coconut to provide a chewy texture similar to oats. I also based this recipe on a method for creating grain-free porridge that I learned from Danielle Walker in her wonderful cookbook Against All Grain – by grinding soaked nuts with sweet ripe banana you can create a consistency remarkably similar to porridges like Scottish Oatmeal and classic Cream of Wheat. (Danielle is so brilliant!)

Another secret to this unbelievably yummy grain-free breakfast porridge is sweet and fragrant bite-sized apples sautéed with a pinch of fresh ground nutmeg and the addition of chewy sweet raisins. The culmination of flavors creates the ultimate porridge experience – rich cinnamony-apple flavor delightfully paired with a creamy, oat-like chewy texture.

I'm in love with this delicious dairy free and grain-free breakfast porridge with its rich cinnamon-apple flavor delightfully paired with a creamy, oat-like chewy texture.

Still, even with all these tempting descriptions … Maybe you’re feeling a little skeptical – wondering if this interesting concoction of healthy grain-free ingredients might actually be capable of filling that void in your heart that longs for a warm bowl of creamy oatmeal?

Well, let me assure you that all of my doubts were tossed aside after one delicious bite … followed by two … then, three … then, oops! the whole bowl is gone! (Of course, it’s important to point out that technically speaking this isn’t a Whole30-compliant breakfast since it mimics cereal. But you’ll definitely want to add this to your reintroduction phase!)

It’s such a joy to be able to create delicious grain-free foods that capture the tastes and textures of favorite comfort foods, and even better is when they are SO good that even our family and friends eagerly enjoy them too!

That’s why I’m SO excited to share this delightful Cinnamon Apple Breakfast Porridge with you. I’m beyond thrilled to be reunited with one of my ultimate wintertime favorites and I’m certain you and your family will be too!

Print
Cinnamon Apple Breakfast Porridge (Grain-Free, Dairy-Free)

Yield: 4 servings

Ingredients

  • 1/2 cup whole raw almonds
  • 1/2 cup whole raw cashews
  • 1/4 cup raw walnuts
  • 1/3 cup unsweetened coconut flakes
  • 1 large ripe banana
  • 1 egg yolk (optional)
  • 1 tbsp ghee (or coconut oil)
  • 1 medium apple, chopped into bite-sized pieces
  • 1/8 tsp ground nutmeg
  • 1 14 oz. can (1 3/4 cups) pure coconut milk
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 cup raisins

Instructions

  1. In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk (if using) and banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
  5. Add ghee (or coconut oil) to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.
  6. Next, add the coconut milk, vanilla, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  7. Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
  8. Ladle the cinnamon apple porridge into bowls and add a splash of your favorite milk. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.

Notes

Love pumpkin pie? Be sure to try my scrumptious Grain-free Pumpkin Pie Breakfast Porridge too! Yum!

Doing the Whole30? It's important to point out that technically speaking this isn't a Whole30-compliant breakfast since it mimics cereal. But you'll definitely want to add this to your reintroduction phase!

3.1
https://thenourishinghome.com/2014/10/grain-free-cinnamon-apple-breakfast-porridge/

P.S. The lovely table linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

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Pumpkin Pie Porridge (Grain-Free, Dairy-Free)
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Filed Under: Porridges & Cereals ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

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