My Favorite Raw Granola Food

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

THE BEST GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
• Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine.
• Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract.
• Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.

MY FAVORITE RAW GRANOLA

Steps:

• Rinse the buckwheat groats under running water.
• Let them soak in a jar covered with 2-3 times as much fresh water for about an hour.
• Rinse them well in a colander and let them stand for 2 days, rinsing 2-3 times per day.
• After one day of sprouting, put the pumpkin seeds and hazelnuts in a jar covered with water and let them soak for 8 hours until the sprouts are ready.
• Rinse the buckwheat, the pumpkin seeds and the hazelnuts and let them dry as much as possible.
• Chop the hazelnuts roughly and put all of the ingredients in a bowl.
• Stir well.
• Spread the mixture in a thin, even layer on a baking sheet.
• Dry them in a dehydrator or at the lowest temperature in the oven 105F for 10-12 hours or until crunchy.

MY FAVORITE GRANOLA

Steps:

• Preheat oven to 300*.
• Spray or oil large baking sheet.
• Mix oats, almonds, brown sugar, salt, and cinnamon in large bowl.
• In small saucepan, combine oil, honey, and sugar; bring to boil over medium heat.
• Remove from heat and add vanilla.
• Pour hot liquid over oats mixture, stirring/tossing with rubber scraper to mix well.
• Spread granola on prepared baking pan.
• Bake until golden brown, approximately 30 minutes, checking frequently after 20 minutes.
• Optional: Remove from oven and stir oat mixture every 5-10 minutes of baking. (I don't stir at all -- makes for chunkier granola!).
• Remove from oven to cooling rack and cool completely. I do not stir the granola after taking it out of the oven. The granola will clump (stick together) as it cools.
• Store up to two weeks in airtight container at room temperature.
• Makes 8 cups.

YUMMY, HEALTHY GRANOLA

Steps:

• Preheat oven to 350.
• Put oats in a microwaveable bowl and cook for two minutes, stirring after one. (This warms the oats helping to melt all the ingredients together).
• Add remaining ingredients, except the dried fruit, and stir until very well blended.
• Pour mixture into two large oven safe dishes and bake for 20 minutes, stirring every five.
• Add dried fruit.
• Spread on wax paper to cool.

RAW GRANOLA

Steps:

• Let your oats & nuts sit at least an hour without water so they are not soaking wet. Chop up almonds or walnuts if you wish. Put oat groats, almonds, sunflower seeds, and walnuts in large bowl.
• Process apple in food processor and then add in almond butter, agave/date paste, and cinnamon. Process until creamy, then pour over top of nut mixture, and mix well.
• Dehydrate this mixture at 115F until you get the desired dryness you want (over night is easy). Store in airtight container in the refrigerator.

ROCKIN RAW NUT GRANOLA -THE BEST RAW GRANOLA....EVER

Steps:

• Pulse soaked nuts in food processor until chopped.
• Place nuts in a large mixing bowl.
• Add ground oats & flaxseeds to the bowl and combine with the processed nuts and seeds. Stir in coconut and cranberries (or raisins).
• Without cleaning the food processor, add chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup), vanilla, cinnamon and salt and process until smooth.
• Pour mixture into the bowl and stir into the nut mixture until thoroughly combined.
• Spread out onto 2 or 3 Teflex sheets and dehydrate for 8 to 12 hours at 115 degrees F. Flip over onto mesh tray, remove Teflex sheets and dehydrate for another 8 to 12 hours or until dry and crisp. Remove from dehydrator and let cool. When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.