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Sweet Grain Granola (nut-free, raw, vegan, gluten-free)

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Sweet-Grain-Granola1Sweet Grain Granola is crunchy, full of flavor, and loaded with nutrients.  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!

Whenever Bob and I travel, I pack a goody bag, unannounced to him.  I am not just talking about long-haul trips, I am even referring to a trip to town to run errands. hehe As we work our way through the day, I pull out snack bags to keep his metabolism reved up.  The delight that twinkles in his eyes when I do this just blesses me.

These snack bags can contain raw cookies, bars, granolas, mixed sprouted nuts, seeds and dried fruit, or it might even be something simple like grapes.  The sweet thing (ONE of the sweet things) about Bob is that he always acts so surprised and excited when I do this. It just makes me giggle.

I do hope that you give this recipe a try and enjoy as we did.  Please leave a comment below, letting me know that you stopped by or made the recipe.  It means a lot to hear from you.

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


Yields roughly 16 cups

Dry Ingredients:

  • 4 cups raw, gluten-free rolled oats, soaked
  • 1 cup buckwheat, soaked & sprouted
  • 1 cup raw pumpkin seeds, soaked
  • 1 cup raw hemp seeds
  • 1 cup raisins
  • 1 cup shredded coconut
  • 2 Tbsp ground chia seeds

Wet Ingredients:


  1. After soaking the oats, drain and rinse under cool water for 2 minutes.
    • Use your fingers to agitate the oats under the water.
    • Hand squeeze the excess water from them and place in a large bowl.
  2. Drain and rinse the pumpkin seeds, adding them to the bowl with the oats.
  3. Add buckwheat, hemp seeds, raisins, coconut, and chia seeds.
    • If you don’t want to fully sprout the buckwheat, just soak for 30 minutes. Drain and rinse for two minutes under cool water.
  4. In a separate bowl stir together the wet ingredients.  Pour over the oat mixture and mix until everything is evenly coated.
  5. Spread the mixture onto the non-stick teflex sheets that come with your dehydrator.
  6. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and dry for 10 hours or until it reaches the desired dryness.
    • Dry time will always very depending on the climate, humidity and how thick or thin your spread the granola batter.
    • This granola dries very crisp.
  7. Once cooled, store in an airtight container on the counter for 1-2 weeks, in the fridge for 2-3 weeks and even longer in the freezer.

The Institute of Culinary Ingredients™

  • Click (here) to learn why I use stevia.
  • To learn more about Yacon syrup by clicking (here).
  • Hemp seeds don’t require soaking. Click (here) to learn more.
  • 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.

Culinary Explanations:

  • 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.



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6 thoughts on “Sweet Grain Granola (nut-free, raw, vegan, gluten-free)

  1. Carley says:

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

    • amie-sue says:

      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:


      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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