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Blueberry Banana Granola (raw, GF, vegan)

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Blueberry Banana Granola fills you with a rich warm comfort-food flavor.  Oats have a robust flavor offering much nutritional and health promoting properties.  They help to lower cholesterol, are an excellent source of phytonutrients, and help to stabilize your blood sugar.  There are many more health reasons to add them into your diet but those are a few to get you started.  Nuts have lots of protein, fiber, healthy monounsaturated fats, vitamins, nutrients, and antioxidants.  Raw honey aids your stomach and digestion,  good for healing ulcers, and has been shown to be an anti-fungal, anti- viral and an anti-bacterial.  So in just a few short sentences you can see that this granola is really good for you! :)


  • Dry Ingredients:
  • 2 1/2 cups raw, gluten-free rolled oats – soaked
  • 1/2 cup raw soaked almonds, rough chopped
  • 1/2 cup raw soaked pecans, rough chopped
  • 2 cups fresh blueberries
  • Wet Ingredients:
  • 2 large bananas, ripe (approx. 1 1/2 cup)
  • 1/2 cup raw peanut butter
  • 1/4 cup raw honey
  • 1 Tbsp chia seeds, rehydrated in 1/2 cup water
  • 1/4 tsp sea salt


  1. Overnight or for at least 8 hrs – soak the oats in 3 cups of water and 1 Tbsp raw apple cider vinegar.  After the soak process is complete, drain and rinse really well.  You can read here why this is an important step to take.
  2. Place oats in a large bowl along with the remaining dry ingredients.
  3. In the food processor combine all the wet ingredients until nice and smooth.  Taste test and see if it is sweet enough.  It all depends on the sugar level content of your bananas.  If you want a sweeter taste just add more honey.
  4. Combine wet and dry ingredients, mixing until well incorporated.
  5. Drop the batter on the non-stick teflex sheets that come with your dehydrator.  If you don’t have those you can use parchment paper, but not wax paper.
  6. Dehydrate on 145 degrees for 60 mins. (Set a timer so you don’t leave them on this temp) then reduce the temp to 105 degrees and continue drying for approx. 10 hours or until the desired dry level is reached.  You can leave these as moist as you want, but remember the more moisture there is remaining, the shorter the shelf life and it should be stored in the fridge in any case.  We don’t want to create a home for bacteria!



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6 thoughts on “Blueberry Banana Granola (raw, GF, vegan)

  1. Brad Holmes says:

    Thats alot of heat 145 . Im a mostly fruitarian , so this not raw Im asking .

    • amie-sue says:

      Hi Brad,
      Thanks for bringing up that question. A valid one for sure! In some of my recipes you will notice that I instuct to set a higher temperature of 145 degrees but only for up to 1 hour at the most. I then instruct to reduce the temperature to 105 degrees.
      This is still considered raw, and it does not compromise the nutrients. But I don’t want you to just take my word for it. I found supporting information from the Excalibur web-site to back this up. I am going to cut and paste what their testing have found. I hope this clears up your question.

      Food Temperature vs. Air Temperature

      In understanding the difference between air temp and food temp it is important to know how to read Excalibur’s dial.

      The temperature reading on the dial refers to FOOD temperature.

      In general food temperature is about 20 degrees cooler that air temperature. Therefore if you set your Excalibur at 105ºF you are setting it to hold the food temperature at around 105ºF, the air temperature may get as high as 125ºF depending upon the moisture content of the food. The reason the food temperature is cooler is because of evaporation. As the moisture on the surface of the food evaporates, it cools the food keeping it about 20ºF cooler than the air temperature. We have discovered this through hours of testing by measuring the air temperature and food temperature simultaneously during the dehydration process using a Doric Trendicator with type j thermal couples.

      How Excalibur’s Thermostat Works

      It is also important to know how the thermostat works. We have found through experimentation, that in order to preserve the enzymes, and reduce the risk of mold and bacteria, it is necessary to have a wide fluctuation in temperature. Because enzymes and microorganisms both thrive at the same temperature, we must be able to accomplish two things at once, keep the food temperature low enough not to harm the enzymes, and elevate the air temperature high enough to remove the moisture quickly to stop the growth of mold or bacteria. The wide fluctuation in temperature accomplishes just that.

      As the air temperature rapidly rises to its high point moisture is quickly evaporated off the surface of the food, and as the temperature lowers the dryer surface pulls moisture from the center of the food and becomes saturated again. Because of the continuous up and down fluctuation in air temperature, and constant evaporation the food temperature remains constant at a lower temperature.

      After all the moisture is evaporated out of the food, the food temperature will rise and then equalize somewhere in the middle of the air temperature fluctuation. Once the food temperature rises one might get worried and think that the enzymes are dead if he or she does not understand the third critical aspect. Which is, that enzymes are only susceptible to damage by high heat when they are in the wet state, therefore once the food is dehydrated the enzymes have become dormant, and can withstand much higher temperatures.

      According to our discussions with Viktoras Kulvinskas on this matter he said that we were right, and that, “dry enzymes can survive well up to 150ºF.” He has tested food he has prepared in his Excalibur dehydrators with an experiment he created, and found it to be high in enzymatic activity. We have also done some experiments by soaking various seeds, dehydrating them at different temperatures, and soaking them again afterwards to see if they will sprout, and they did, which proves that the enzymes are alive.

      Enzyme Destruction Temperatures

      Something that has caused us a lot of concern, is the fact that we have heard so many conflicting opinions as to the temperature at which enzymes are destroyed. Twenty years ago Ann Wigmore spoke to our Founder Roger Orton personally and said that the food temperature had to go above 120ºF for a period of time before the enzymes were destroyed. Again in our discussions with Viktoras he said the same thing.

      Ann tested different dehydrators, and found that Excalibur was the best for living foods. She found the best technique for saving enzymes was to set Excalibur on a higher food temperature setting in the beginning and then turn it down after a few hours. However because most people may not know when to turn it down, and by leaving it on the higher setting may kill the enzymes she said to set your Excalibur on 105ºF setting throughout the entire cycle. That way the food temp will never go above 120ºF even after it is dry.

      We believe this is why many have come to believe that 105ºF air temperature is the temperature at which the enzymes are destroyed, which is entirely inaccurate. We have also heard many people quote Dr. Edward Howell in his book Enzyme Nutrition that prolonged temperatures over 118ºF will destroy enzymes. We also read in his book where he says that the enzyme amylase can still convert starch to sugar at air temperatures up to 160ºF but will wear out after a half an hour. We have also read where he says that the optimum temperatures for enzymes are 45ºF to 140ºF.

      Just recently we spoke with Dr. John Whitaker who is a world renowned enzymologist, and former dean of the Department of Nutrition and Food Science at U.C. Davis. He said that every enzyme is different and some are more stable at higher temperatures than others but that most enzymes will not become completely inactive until food temperatures exceed 140ºF to 158ºF in a wet state.

      We appreciate you taking the time to read this information, and urge you to help us in spreading it though out the raw food community. Please contact us if you have any questions, or you know of any further information you can share with us. We want to meet the needs of the raw food community, and are still doing research in order to make any necessary changes, but from what we have been told the present Excalibur is perfect. We hope that it has helped in answering your questions regarding your Excalibur Dehydrator. Please share this with any of your friends in your community.


      Your Friends at Excalibur

  2. Victoria says:

    I saw your recipe on Pinterest and it looked really good. When I saw the list of ingredients, my mouth was watering. Unfortunately, I found out that I need a dehydrator? Is there a non-dehydrator way to make this?

    • amie-sue says:

      Hello Victoria ~ you can dry it in the oven but most likely it won’t be “raw” afterwards. To do this, set your oven on the lowest temp, keep the door ajar and bake. I am not sure for how long. I haven’t tried it. But I would check on it every 10 minutes and stir it around on the pan till dry. I hope this helps! amie sue

      • Victoria says:

        I am not so concerned about it being raw, so that’s fine. Do I still soak everything? Or should I not soak? Also, hate to be a pest, but do you have an educated wild guess how long in the oven? My guess would just be wild with no education! Just looking for a ball park figure if you have one! LOL!

        • amie-sue says:

          Hi Victoria… the soaking process is important for removing the phytic acid which will make it easier on your digestion. My ball park figure?…. 20 minutes? But check ever 5-10 minutes. Once you make it, you will have a better idea for future times. :)

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