Homemade Raw Granola: A Nourishing, Whole-Grain Anytime Snack
This delicious and nutrient-packed raw granola is a versatile, heart-healthy recipe that you can whip up in minutes. Whether you’re looking for a crunchy breakfast alternative, an energizing midday snack, or a wholesome travel companion, this customizable granola is your answer. Best of all, it’s free from preservatives and refined sugars—and it stores beautifully for months.
Why This Recipe Works
- Nutrient-Dense and Balanced: The blend of rolled oats, nuts, and seeds offers a combination of healthy fats, fiber, and plant-based protein, helping to keep you full longer.
- Naturally Sweetened: With agave, maple syrup, or honey, this recipe avoids refined sugar and allows for natural sweetness.
- Customizable: You can easily swap in different grains or nuts depending on your dietary needs or pantry stock.
- No Baking Required (Optional): When dehydrated, it remains raw, preserving enzymes and nutrients, which is ideal for raw food enthusiasts.
Step-By-Step Instructions
- Prep Your Wet Base: In a large mixing bowl, add ½ cup of your preferred liquid sweetener (like agave, maple syrup, or honey) and ¼ cup of melted coconut oil. Stir in a pinch of salt and a dash of vanilla extract for depth of flavor.
- Add the Dry Ingredients: To the bowl, add:
- 3 cups of rolled oats (gluten-free if needed)
- 1½ cups of a nut-and-seed blend. Suggested combo:
- ½ cup almond pulp (or finely chopped almonds)
- ½ cup crushed pecans
- ¼ cup crushed peanuts
- 2 tbsp. flax seeds (or ground flax)
- ¼ cup sesame seeds
Mix everything thoroughly so the wet ingredients coat all the dry.
- Dehydrate or Bake:
- Dehydrator Method: Spread mixture evenly on a dehydrator sheet (Teflex recommended). Dehydrate at 115°F for 8–12 hours until dry and crisp.
- Oven Method: Spread granola evenly on a lined baking sheet. Bake at 350°F for 15–20 minutes, stirring halfway. Let cool completely before storing.
Ingredient Notes
- Rolled Oats(Gluten-free): A classic granola base; rich in soluble fiber and great for heart health.
- Almond Pulp: A fantastic way to use leftover almond milk pulp. Adds fiber and moisture without waste.
- Flax and Sesame Seeds: Rich in omega-3 fatty acids and minerals like calcium and magnesium.
- Coconut Oil: Adds healthy fat and helps create clusters.
- Sweeteners: Choose natural, low-glycemic options. Maple syrup offers a richer taste, while brown rice syrup is less sweet and great for sensitive digestion.
FAQ
Q: Can I make this completely sugar-free?
A: Yes, use a mashed banana or a few soaked, blended dates as a sweetener alternative. Note that this may affect shelf life.
Q: How long does this keep?
A: Stored in an airtight container at room temperature, it stays fresh for 3–6 months. For longer storage, keep in the fridge or freezer.
Q: Can I skip the oil?
A: You can reduce or omit oil, but the texture will be drier and less clumpy. Consider adding a bit of nut butter for binding instead.
Q: Is it gluten-free?
A: Yes, as long as you use certified gluten-free oats.
Variations and Tips
- Grain-Free Version: Replace oats with sprouted buckwheat, quinoa flakes, or puffed millet for a grain-free or gluten-sensitive option.
- Add Superfoods: Stir in cacao nibs, goji berries, or dried blueberries after baking/dehydrating.
- Spice It Up: Add cinnamon, cardamom, or ginger for an extra layer of flavor.
- Savory Twist: Skip sweeteners and add tamari, rosemary, or garlic powder for a savory trail-mix style granola.
Why You’ll Love This
- Perfect for Busy Mornings: Scoop and go—this pairs beautifully with almond milk, coconut yogurt, or a smoothie bowl.
- Clean and Wholesome: Every bite is filled with recognizable, real ingredients.
- Great for Travel: Lightweight, non-perishable, and energizing—ideal for hiking, road trips, or long flights.
- Family-Friendly: Kids and adults alike enjoy the crunchy texture and mildly sweet flavor.