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:
Dry Ingredients:
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Wet Ingredients:
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.
- 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.
2. Cashew Cranberry Blueberry Raw Granola
Soaking Time: 2 hours
Prep Time: 15 minutes Dehydrating Time: 20-24 hours Ingredients Requiring Soaking:
Dry Ingredients:
|
Wet Ingredients:
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.
- 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.
Complimentary Recipe: Vanilla Bean Ice Cream
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.
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.