Raw Granola Recipes

Raw granola is an absolute sensation for your taste buds. It’s perfect for a hearty breakfast, a quick and easy lunch or a delicious snack when paired with “ice cream” or “yogurt”. Keep in mind, these recipes yield a lot of granola so make sure you have a storage container available.

1. Maple Pecan Raw Granola

Soaking Time: 4 hours
Prep Time: 15 minutes
Dehydrating Time: 20-24 hours

Ingredients Requiring Soaking:

• 2 Cups of Pecans (chopped coarsely)– Soak for 4 hours
• 2 Cups of Hulled Buckwheat Groats – Soak for 1 Hour (Rinse Well)
• 1 Cup Flaxseeds – Soak for 1 Hour in 1 ¼ cups of water (do not drain water)

Dry Ingredients:

• 2 Cups of Rolled Oats
• 1 Cup of Sun Flower Seeds
• 1 ½ Cups of Dried Cranberries or Raisins (or ¾ cups of each)
• ½ Cup of Palm Sugar
• 1 tablespoon of cinnamon
• ½ teaspoon of Sea Salt

Wet Ingredients:

• ½ Cup of Maple Syrup
• 2 tablespoons of vanilla extract

Directions:
1. Combine all ingredients in a BIG bowl. I usually start with the nuts, then add the dry ingredients and then finish with the wet ones.
2. Divide the granola onto non stick sheets (if your dehydrator only has large mesh trays then use parchment paper)
3. Dehydrate at 110 degrees for 12 hours, then flip the granola onto the mesh screens (opposite side) and continue to dehydrate for another 12 hours or until crispy.

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2. Cashew Cranberry Blueberry Raw Granola

Soaking Time: 2 hours
Prep Time: 15 minutes
Dehydrating Time: 20-24 hours

Ingredients Requiring Soaking:

• 2 Cups of Cashews (chopped) – Soak for 2 hours
• 2 Cups of Hulled Buckwheat Groats – Soak for 1 Hour (Rinse Well)
• 1 Cup Golden Flaxseeds – Soak for 1 Hour in 1 ¼ cups of water (do not drain water)

Dry Ingredients:

• 2 ½ Cups of Rolled Oats
• 1 Cup of Sun Flower Seeds
• 1 Cup of Dried Cranberries
• 1 Cup of Dried Blueberries
• ¾ Cup of Palm Sugar
• 1 tablespoon of cinnamon
• ½ teaspoon of Sea Salt​

Wet Ingredients:

• ¾ Cup of Maple Syrup
• 2 tablespoons of vanilla extract

Directions:
1. Combine all ingredients in a BIG bowl. I usually start with the nuts, then add the dry ingredients and then finish with the wet ones J
2. Divide the granola onto non stick sheets (if your dehydrator only has large mesh trays then use parchment paper)
3. Dehydrate at 110 degrees for 12 hours, then flip the granola onto the mesh screens (opposite side) and continue to dehydrate for another 12 hours or until crispy.

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Complimentary Recipe: Vanilla Bean Ice Cream

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Helpful Tips:

Storage: Store granola in an airtight container to up to 1 month, if it gets stale you can dehydrate it again until crisp.
Interesting Fact: Buckwheat is gluten-free and a great source of complete protein, omega-3 fatty acids, vitamins and minerals. Note: If you can’t find hulled buckwheat groats, you can substitute with oat groats, but you will lose out on a lot of protein.