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
- 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.
- Place oats in a large bowl along with the remaining dry ingredients.
- 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.
- Combine wet and dry ingredients, mixing until well incorporated.
- 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.
- 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!