I lean a little toward the nuts and granola spectrum of life, sprouting, juicing, kindness toward animals, outdoorsy, athletic, gardening gal tendencies, buy in bulk bargains, seeker of the road less traveled and a minimalist when it comes to make up. In honor of this so called lifestyle brand I wanted to share with you my “ Raw Living Granola Recipe”. This recipe is a big hit in my house through out the entire year and being that it’s so quick and simple to make I’ve promoted it to my “must make weekly” roster.
Now what makes this granola ping on many radars is that the ingredients are easy to find and keep on hand. It’s vegan, gluten free (as long as you monitor your source of oats) low in sugar, completely unprocessed, and an excellent source of fiber, vitamins and minerals. The blend of simple flavors between the oats, nuts and hint of sweetness makes it irresistible for those who are craving a healthy and nutritious breakfast or snack, fast!
All you need, to make this delicious nutritious homemade recipe is a food processor for the prep and a dehydrator to keep the enzymes and nutritional profile at an all time high. Of course if you don’t have access to a dehydrator you can always resort to the oven method of granola making, which is still by all means an excellent option.
This Raw Living Granola recipe is easy and effortless to throw together plus you can prepare it the day before and enjoy in less than 24 hours.
Raw Living Granola
What you’ll need:
1 cup of almonds, soaked
1 cup of walnuts, soaked
1 cup of pumpkin seeds, soaked
2 cups of raw whole rolled oats (organic and gluten free)
1/4 cup dates, pitted and torn into pieces
1 tablespoon almond butter
1 tablespoon coconut oil
1 tablespoon vanilla extract
1/2 cup of maple syrup
2 teaspoons cinnamon
1 large pinch of sea salt
How to make:
- Pulse the soaked almonds and walnuts in the food processor into big chunks.
- Place the pulsed nuts in large bowl.
- Add the remaining ingredients and stir into the nut mixture until thoroughly combined. You want the granola will bind together into a sticky texture.
- Spread the granola on teflex sheets and dehydrate at 115˚ for 8 to 12 hours.
- Transfer the granola onto the mesh tray and dehydrate another 8 hours or until crunchy.
- If your using the oven method for your granola, bake it at 350˚ for about 40 minutes until desired consistency.
Makes a little over 5 cups.
Store in airtight container for up to 2 weeks.