Who doesn’t appreciate a hearty granola cereal for breakfast!? This one is packed full of flavor and nutrition. To be honest it tasted just as good before I dehydrated it. I could have eaten a bowl of it then!
You can really customize this recipe as well by adding any of your favorite dried fruits to it. It would taste wonderful with fresh sliced bananas on top as well. Here I am serving it with fresh almond milk that I had just made.
Really make sure that which ever fresh fruit you choose to use, is really yummy and ripe! Taste test it before you use it. This can make or bread the recipe. I have made it with both apples and pears and I almost enjoyed the pear one over the apple… and I am an apple lover. :)
I should make sure to point out that this cereal doesn’t dry to a crispy crispness. It retains a slight chew which is perfect because it gives the cereal a nice hardiness.
And as far as the sweetness goes… select and use the one that you most prefer. I have made it with a mix of honey and agave as well as straight maple syrup… this one was our favorite.
I published this recipe on 2/18/11. Today, I made this and just fell in love it with all over again. I took some new photos and cleaned up my preparation section. My recipes writing skills have gotten so much better as the years have past. :)
Yield roughly 8 cups dried
- 4 cups gluten-free rolled oats, soaked
- 4 cups organic apple or pears, chopped (3 medium apples)
- 3/4 cup raw or almond cashew butter
- 1/4 cup raw honey or maple syrup
- 1/4 cup raw agave nectar or equivalent
- 2 Tbsp coconut oil, melted
- 1 1/2 tsp ground Ceylon cinnamon
- 1/4 tsp Himalayan pink salt
- 1 cup raisins
- 1 cup shredded dried coconut
- Soak the oats as indicated in the link above. Once done soaking, drain and rinse the oats for about 2 minutes under cool water. Hand squeeze the excess water. Set aside.
- In the food processor, fitted with the “S” blade, place the chopped apples/pears, nut butter, sweeteners, coconut oil, cinnamon and salt… process until the fruit is chunky in texture and everything is well mixed. Pour into a large bowl.
- Add the oats, raisins and coconut. Mix well. I like to use my hands… get in touch with my food. :)
- Spread the mixture evenly onto nonstick teflex dehydrator sheets. Mixture should be no more than 1/4″ thick, the thinner you spread the mixture the quicker it will dry.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8-10 hrs or until dry.
- Part way through the dry time, flip the granola over onto the mesh sheet that comes with the dehydrator and peel off the non-stick sheet. Continue to dry. This cereal doesn’t dry crispy crumbly dry. It has a nice subtle chew to it.
- Once cooled, lay the sheet of dried batter on the cutting board and with a sharp knife, chop into small pieces. Think cereal-bite sized pieces.
- Store on the counter in a sealed container for 2 weeks, fridge 2-4 weeks and the freezer for 1-3 months.
The Institute of Culinary Ingredients™
- Click (here) for my thoughts on raw agave nectar.
- Raw honey isn’t vegan but I still use now and again. Read (here) why I like to.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.