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

1. 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.
2. 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.
3. 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.