Raw Granola Recipe Dehydrator
Grain-free granola is a great alternative to classic (oat-based) granola – crunchy, caramel-y, and nutty. You can serve it with plant milk or yogurt, top your smoothie bowl with it, or snack on it throughout the day. It’s vegan, grain-free, and can easily be made nut-free.
What I love most about this grain-free granola is how crunchy it is. I’m talking about a crunch that you can actually hear in your head. While this might not be a big deal for you, crunchiness is something that either makes or breaks the deal for me. As much as I love smoothies and oatmeal, they both lack one important thing: a nice crunch. No matter how much of these foods I eat, I always end up grazing the pantry for nuts, seeds, or even cacao nibs afterwards.
According to neuroscience, what you hear when you bite plays an important role in your experience and enjoyment of food. It turns out that crispness and pleasantness are highly correlated when it comes to our rating of foods. Crispiness is a flavor quality. It’s a sign of freshness. The noise draws attention to the food in the way something silent does not. If you’re eating a banana, your attention can drift elsewhere. But a crunch will draw your attention, making you concentrate on whatever you’re eating.
Grain Free Granola
Once you realize how important the sound is to the overall multi-sensory experience, you stop wondering why food marketers focus on promoting their products on the basis of crunchiness, crispiness, and crackly sounds in their advertisements. Think of all the labels screaming at you “extra crunch”, “exceptionally crunchy”, “stays crunchy even in milk”, or “the crunchy way to say, ‘I love you’”. Food marketers even developed a sophisticated apparatus to measure the perceived level of crunch that consumers hear in their head.
This grain-free granola is extremely customizable. You can use whatever nuts and seeds you have on hand and make the granola your own. While it doesn’t really matter what type of nuts and/or seeds you use, it’s always good to use at least two different varieties. Aim for one kind that is on the harder/crunchier side (e.g. almonds, hazelnuts, pumpkin seeds…) and one kind that is on the softer/chewier side (e.g. pecans, walnuts, sunflower seeds).
If you like dried fruit, add it in. It increases textural variety and adds a new layer of flavor. I tend to use tart dried fruit, such as dried cranberries or cherries, because they provide a beautiful contrast to the maple syrup-sweetened nuts.
Grain Free Rawnola Recipe (2 Ways!)
Maple syrup and coconut oil bind all the ingredients together, creating little clusters. The maple syrup also keeps everything extra crispy as it caramelizes in the oven.
Theeasiest and fastest way to chop all the nuts and seeds is to use a food processor. If you’re using nuts/seeds that are similar in size, you can process all the nuts/seeds at the same time. However, if you’re combining bigger nuts (e.g. almonds) with smaller seeds (e.g. sunflower seeds), you’ll want to process the nuts first, so the seeds don’t turn into a powder. That being said, the smaller the pieces, the more clusters you’ll end up with.
Once you have everything chopped up, add all the ingredients (except for the dried fruit, if using) into a large bowl, and fold until everything is well coated and clusters form.
The Project Lady
You can either dehydrate the granola or bake it. Oven-baked granola is deep golden and crunchier than the dehydrated version. The dehydrated version is lighter, chewier and clumpier.
Everyone in my family loves this granola. However, to be perfectly honest, I rarely ever eat anything with added sugar (including maple syrup) for breakfast. My husband and kids do, but I don’t. My go-to cereal breakfasts are grain-free muesli (coming on the blog this week) and chia-buckwheat cereal. Both are high in protein, high in fiber, and don’t have any added sweetener.
1. Food Processor (Breville Sous Chef) |2. Dehydrator (Excalibur 9 Trays) |3. Dehydrator Sheets (3-Pack, Silicone) | 4. Griddle (12-Inch, Lodge, Cast Iron) | 5. Knife Set (6 Pieces, Utopia, Stainless Steel) | 6. Cutting Board(24″x 18″, Michigan Maple Block, Maple) | 7. Mixing Bowls (Set of 3, Pyrex, Glass) | 8. Measuring Cup (1 Cup, Anchor Hocking, Glass) | 9. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 10. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) |
Raw Sprouted Buckwheat Granola
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Grain-free granola is a great alternative to classic (oat-based) granola - crunchy, caramel-y, and nutty. You can serve it with plant milk or yogurt, top your smoothie bowl with it, or snack on it throughout the day. It's vegan, grain-free, and can easily be made nut-free.
*Nutrition information is calculated without optional ingredients. *Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.These granola recipes are two of our top favorites, made raw and dehydrated as opposed to heated or baked. Commonly associated with the hippie health movement, granola was originally made from rolled oats, nuts and honey topped with raisins or other dried fruit.
Raw Granola — Hillary Atalina
Today, most commercial store-bought varieties are far from this basic recipe containing refined oils, fats and sugar along with a long list of fillers and unnecessary ingredients that seriously lack anything remotely nutritious.
Here, we share our apple-cinnamon and coconut-almond recipes for a nut and seed based granola alternative to the traditional oat-based, oven-toasted version.
Dehydrated granola, when it is prepared correctly, is a crunchy and flavorful taste sensation and makes a great breakfast meal or snack food. With quite a long shelf life, it can be made in large batches and stored in an airtight container for those occasions when you crave a bowl of cereal splashed with cold almond milk. Homemade granola also makes a great cereal substitute for young children, who usually love to help make it as well as eat it.
The Only Raw, Vegan Granola Recipe You'll Ever Need
These granola recipes can also be used to make granola bars that can be wrapped and packed for traveling, hiking, backpacking or as a fast food for those on the go.
Although we have found most commercial brands of raw granola to be quite delicious, they are also very pricey for the amount that you actually get in one small package. If you are avid granola lover's, like we are, these portions won't last you more than a couple of days.
Making your own homemade-style raw granola is not only way more cost effective but also gives you a gallon jar's worth of granola for the same price as many of the packaged raw variations you find at most health food stores. This is especially true if you use some of the more inexpensive nuts and seeds, like sunflower, coconut and pumpkin, as a bulk part of your recipe.
Raw Paleo Sprouted Granola Recipe
Nothing beats a batch of freshly made raw vegan granola right from the dehydrator. When you make your own from scratch you also get to tailor it to your own personal tastes and health goals, using fresh whole ingredients, different spices and natural sweeteners.
Once you have down the granola-making basics, you can experiment with other kinds of sweeteners or super fruit combinations, using mulberries, golden berries, acai, maqui and even durian. The same is true for the different types of nuts and seeds, like pecan, hemp seed, pili nut, brazil nut and hazel nut. In this one we use different combinations of the more alkaline nuts and seeds, instead of rolled oats as the base.
Another trick is to also get the balance between the nut meal and sweetener or fruit paste just right so you create a crunchy rather than chewy texture or hard tooth-breaking one.
Gluten Free Raw Buckwheat Granola Recipe
We additionally like to use some amount of almonds in our granola recipes because, when they are soaked and dehydrated, help to provide a toasted flavor similar to oven-baked granola.
In our apple-cinnamon granola we use one fresh apple as well as dried raisins, figs and a little bit of goji and stevia. It turns out to be the perfect balance of sweetness, not too much, not too little, but just right.
Our coconut-almond granola is slightly sweeter using both raw honey and coconut nectar along with a small amount of green stevia powder to accent the sweet taste.
Raw Vegan Energy Bar Recipe
This raw granola recipe makes approximately 2 quart jars worth of granola. We usually end up doubling it to fill a gallon glass jar or use half of the recipe to make granola bars.
It is a great thing to make in preparation for travel when you want a quick easy snack or instant breakfast. Pour it into a bowl with a little nut milk and your good to go.
This granola recipe can also be made into granola bars by spreading out the mix twice as thick and cutting it into bars. Usually we like to add whole soaked goji berries when we make it this way.
Dehydrator Granola Recipe
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