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Sweet Grain Granola (nut-free)

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Sweet Grain Granola is crunchy, full of flavor, and loaded with nutrients.  You could easily break the chunks up into smaller bits and serve with your favorite nut milk or just leave it in large pieces for easy snacking.  Throw some in a Zip-lock bag and hit the road knowing that you have some extra “fuel” along,  should your energy batteries need recharging!  You could easily modify this recipe to fit your pallet, but why mess with perfection?  Just kidding.  :)

 

Ingredients: Yield: approximately 8 cups

  • Dry Ingredients:
  • 4 cups raw, gluten-free rolled oats – (see below)
  • 1 cup buckwheat, soaked & sprouted
  • 1 cup raw pumpkin seeds, soaked 4-8 hrs.
  • 1 cup raw hemp seeds
  • 1 cup raisins
  • 1 cup shredded coconut
  • 2 Tbsp ground chia seeds
  • Wet Ingredients:
  • 1/4 cup raw Yucan syrup
  • 1 1/4 cup raw apple sauce, organic
  • 2 Tbsp raw coconut oil, melted
  • 1 Tbsp  vanilla extract
  • 1/4 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp sea salt
  • 1/2 tsp liquid stevia

Preparation:

  1. Overnight soak – In a large bowl place 4 cups of oats, 8 cups of water and 4 Tbsp raw apple cider vinegar.  Cover and let soak overnight on the counter top.  You can read here as to why it is important to soak the oats.  Once the process is complete, drain and rinse the oats really well until the water runs clear.
  2. Transfer the oats to a large bowl adding in the buckwheat, pumpkin, hemp seeds, raisins, chia seeds and coconut.
  3. In a separate bowl stir together the wet ingredients.  Pour over the oat mixture and mix until everything is evenly coated.
  4. Spread the mixture onto the non-stick teflex sheets that come with your dehydrator.
  5. Set the dehydrator at 105 degrees for approx. 10 hours or until it reaches the desired consistency.
  6. Store in a well-sealed jar or canister.  It will stay fresh about 4-6 weeks.

Tips:

  • When I make granola I mix the batter with my hands.  I wash my hands, remove my rings, and I dive right in.  I find that it is much easier to really incorporate everything.
  • When placing the mixture on dehydrator trays I like to take a handful and sort of squeeze it through my fingers, allowing it to “drip or drop” onto the dehydrator sheet.  This creates chunks of granola as opposed to spreading it out flat, which leaves rough edges when you break it into smaller pieces to eat.
  • The final taste is based on the flavor and quality of the ingredients that you use, so use good quality ingredients!

 

 

 

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6 thoughts on “Sweet Grain Granola (nut-free)

  1. Carley says:

    I made this and something must have went wrong because it smells rancid! What should I do??

    • amie-sue says:

      Carley,
      I can’t answer this question because I have no idea of what you did or the circumstances. I would be happy to try to trouble shoot this with you but I need more info. amie sue

  2. Carley says:

    I think it was my oats! They seem to taste really rancid if I don’t soak and sprout them! This recipe does look good though !

  3. Carley says:

    I did! It still turned out funky. Where do you get your raw oats?

    • amie-sue says:

      Carley,

      I have to order them on-line. Sometimes, due to availibility I end up having to use GF, organic, rolled oats. I am sorry that your oats turned out funky. I haven’t ever experienced that myself.

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