As addictive as granola is to eat, so is it just as addictive to make! Often I end up making granola simply based on what ingredients I have sitting around. That is exactly how this one came about. I never grew up eating granola, so I must be making up for lost time. It is such a versatile food. It can be used as a cereal, doused in nut milk, eaten by the handful as a mid-afternoon snack, sprinkle it over yogurt or ice cream, shape it into bars, or cookie forms, the possibilities are endless.
- 8 bananas, ripe
- 16 oz strawberries, organic (I used frozen ones that were thawed)
- 1/2 cup raw agave nectar
- 3 Tbsp chia seeds
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 2 cups raw, gluten-free oats, soaked for min. of 8 hours**see below
- 1 cup raw cashews, soaked for min. of 8 hours
- 1 cup raw almonds, soaked for min. of 8 hours
- 1 cup raw pecans, soaked for min. of 8 hours
- 1 cup of flax seeds
- 2 bananas, ripe (I sliced these, tossed them with cinnamon and then dehydrated)
- 2 cups fresh strawberries, organic (sliced and dehydrated)
- Soak all of the nuts/seeds together in a large bowl with water.
- In a separate bowl combine 2 cups of oats, 4 cups of water and 2 Tbsp raw apple cider vinegar, soak overnight. You can read more about why it is important to soak the oats here.
- Drain and rinse the oats till the water runs clear. Press out as much water as you can. Place in a large bowl.
- Drain and rinse the nuts/seeds. In your food processor, pulse chop them into small bits. Add to the bowl with the oats.
- In the food processor combine; 8 bananas, 16 oz strawberries, chia seeds, lemon juice and salt. Process until everything is nice and creamy.
- Pour “sauce” over the oats/nuts/seeds and mix until everything is well coated. Set aside and give the chia/flax seeds some time to absorb any loose liquid. Maybe 10-20 minutes. During this wait time you can tend to the remaining bananas and fresh strawberries.
- Take your 2 remaining bananas, the 2 cups of fresh strawberries and slice them all up. Place them on the mesh sheets that come with your dehydrator.
- Take the granola batter and spread approx. 2 cups worth of mixture on the non-stick teflex sheets. Spread it out.
- Place all the trays in the dehydrator and dry at 105 degrees for approx. 16-24 hours. At the half mark remove the teflex sheets, allowing the granola to continue drying on the mesh sheets until it is dry.
- Once done and cooled, break the granola up and add the dehydrated bananas/strawberry chips to the mix.
- Store in a glass container. The shelf life will depend how how dry or moist you leave your granola. The more moisture left in the granola, the shorter the shelf life. I tend to make up quart size bags of it and store in the freezer.