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Orange Cinnamon Granola Cereal

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raw vegan gluten-free Orange Cinnamon Granola Cereal

~ raw, vegan, gluten-free, nut-free ~

My goal for this recipe was to make a “cereal.”   And I accomplished just that!  This is not like my typical granola that can be carried around as a snack as well, this one is looser and needs to be eaten in a bowl with nut milk or….  by way of “hand-to-mouth” technique.  Eating with the hands evokes great emotion.  It kindles something very warm and gentle and caressing.

Etiquette, as a matter of fact, is central to most traditions of hand-to-mouth eating; the artfulness and ritual of the practice are part of what people love about it.  Some cultures eat only with their right hand, or their left hand, there are so many traditions.

Remembering all the proper eating etiquette’s that come into play when using utensils can be downright exhausting:

I mean come on… really?!  The list goes on and on.  How is one to remember all of that when all you want to do is devour eat your food!?  It’s up to you; you can decide if you want to abide by all the rules of using utensils or you can practice the “hand-to-mouth” technique. :)

over shot view of raw vegan gluten-free Orange Cinnamon Granola CerealIngredients:

Yields roughly 6 cups cereal

Dry Ingredients:

Wet Ingredients:


  1. After the oats are done soaking, drain, and rinse them under cool water for 2 minutes.
    • Use your fingers to agitate them while rinsing.
    • Hand squeeze the excess water from them and place them in a large bowl.
  2. Drain and discard the soak water from the sunflower and pumpkin seeds before adding to the recipe.  Don’t attempt to drain the liquid from the flax seeds though; we want that.
  3. In a large bowl combine the oats, seeds, and coconut.  Set aside.
  4. In a separate bowl combine the orange juice, zest, sweetener, oil, vanilla, stevia, cinnamon, and salt.  Whisk together and pour into the other bowl, mixing everything well.  I like to use my hands to do this.
  5. Transfer to non-stick dehydrator sheets and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 16-24 hours, or until dry.
  6. Partway through the process, flip the cereal over onto the mesh sheet of the tray and peel the non-stick sheet off.  Keep drying.  By removing this sheet, it will help to speed up the drying.
  7. Allow to cool, break up into small pieces, and store in an airtight glass container.

The Institute of Culinary Ingredients™

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).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

15 thoughts on “Orange Cinnamon Granola Cereal

  1. CindyP says:

    This looks delicious. It’s great to finally find a healthy alternative to sugar laden store bought granola cereal — without nuts! I can’t wait to try this. Thanks so much for the recipe.

  2. DJ says:

    Can you suggest something to use instead of the cold-pressed coconut oil? Would olive oil work? Thank you.

    • amie-sue says:

      Hello DJ,

      I would suggest the following as a substitution; hemp, flax or olive oil. I would use about 1 Tbsp instead though. Coconut oil firms up at 76 degrees whereas the other oils remain liquidly so it might feel oily at the full quantity suggested. Do you prefer not to use coconut oil? I will tinker around with other oils, it’s a great question DJ. Have a marvelous day! amie sue

  3. Donna S says:

    I don’t like the aftertaste of stevia sweetner. Is there an alternative?

  4. ben says:

    I may try this this weekend for a sweet crunch snack for next week. Thanks.

    • ben says:

      Great recipe. I had to adjust ingredients since I didn’t have everything listed, but it worked very well even with the substitutions. Thanks.

      • amie-sue says:

        Good evening Ben… you are a master in the kitchen. Part of the fun when making these recipes is to get creative with what you have on hand. Have a wonderful week Ben!

  5. Lori says:

    Hello again….I have sunflower seeds that have been sprouted and dehydrated. Can I use these and if so, do I need to soak them again? Lots of questions today! :)

    • amie-sue says:

      Hello Lori… questions are a good thing, it’s how we learn. :) You will be fine in using your sunflower seeds as is. Good for you in having your sunflower seeds ready to go! Have a great weekend, amie sue

  6. BellaNguyen says:

    Hey Amie,
    It’s very difficult to have raw pumpkin seed or sunflower seed here. I can only buy raw almond. May i use roasted those seed (i awared if that, the granola is not raw any more)? Thanks Amie.

    • amie-sue says:

      Hello Bella. I understand. Do you best with what is available to you. :) No stressing! By all means, if you can only get roasted, use them. It won’t be totally raw, but that’s ok too. Keep me posted if you give it a try. amie sue

      • BellaNguyen says:

        Amie, i made it, even with roasted (not raw) sunflower & pumpkin seed, it tastes very good though. I didnt soak the roasted seed. I forgot to ask you with roasted seed/nut, should i still need to soak? Thanks Amie. Bella

        • amie-sue says:

          So happy that you tested it out Bella. If you are starting out with roasted nuts or seeds, I would skip the soaking process unless it is needed to create a particular texture. But it sounds like you did it just right. thanks for sharing! blessings, amie sue

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