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Grain Free Pumpkin Spice Granola
with Mexican Hot Cocoa

The nuts and seeds that go into making the granola help make this breakfast really filling - ideal to set you up for the day ahead. Combine with the delicious Mexican hot cocoa to make it a tantalising treat.


  • 858ml canned pumpkin
  • 240ml tahini (sesame seed paste)
  • 150g shredded coconut
  • 480ml coconut cream
  • 10ml vanilla
  • 1 tsp each of cinnamon, nutmeg, ginger, allspice and clove
  • 1 tsp grated fresh ginger or powdered ginger
  • 120ml maple syrup
  • Raisins
  • Nuts
  • 75g cocoa
  • 300g milk powder (I use coconut)
  • 40g sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla bean (optional)
  • pinch cayenne powder (optional)

What you'll need

  • Large bowl
  • Dehydrator
  • Jelly roll trays
  • Ziplock bags
  • Jar
  • Ziplock bags

Method (Granola)

Combine all the ingredients except raisins and nuts in a large bowl.

Spread the mix out on jelly roll trays in your dehydrator to about 1/4 of an inch (6-7mm). 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). Check on it periodically, some spots will dry faster than others. When it dries enough that you can pick up the edges, start to break it into large pieces, but keep it in the dehydrator until completely dry. Your house will smell amazing!

Once done, crumble into granola-sized pieces. Assemble into individual bags containing:

  • 75g granola
  • 30g powdered coconut milk
  • Raisins
  • Nuts

At Camp
To eat cold, just add water to cover (about 60ml). To eat like porridge, pour hot water over the granola to cover and let it sit for 5 minutes until softened.

Method (Cocoa)

Mix all the ingredients in a bowl, using a spoon to break up any clumps if necessary. I like my cocoa more like a drinking chocolate, so I don’t use a lot of sugar. If you like yours sweeter or want more calories, double the sugar.

For the vanilla, you can scrape out the inside of a vanilla bean pod or use vanilla powder.

Store in a jar or ziplock bag. One serving is 40g of mix for each 240ml of water.

You can package each serving in snack size ziplock bags for backpacking.

At Camp
Mix 40g powder mix with 240ml of hot water for each single serving.

Recipe by Must Hike, Must Eat