I don’t understand the point in paying for overpriced granola when I can make a fresh batch at home. It really makes a huge difference, better taste, fresher, easier on the wallet, etc. It may be a lot easier to make than you may think. You will find out how simple it is once you make this batch. The hardest part will be stocking up on the ingredients if you don’t already have them. I put the foods I thought are the most flavorful, versatile, and healthiest in this batch, and if you’d like to add goji berries, cocoa, bananas, dried fruit, dates, etc., then do so, but this is the base that you can work from.
This granola is full of superfoods, healthy fats, protein, and fiber.
Yields: 8-10 cups
- 2 cups raw buckwheat
- 1 cup raw steel cut oats
- 1/2 cup raw chia
- 1/2 cup maple syrup or agave (adjust to your sweet taste)
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup raw coconut flakes
- 1/2 cup raw slivered almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup coconut oil
- 1 tsp salt
- optional; cinnamon, almond, vanilla extract, fruit, cacao nibs, etc
- wax or parchment paper
Blend all ingredients in a large bowl.
If you have a dehydrator then spread an even amount of the granola on a few different pieces of wax paper and put on the trays. Dehydrate for 1 1/2 hours on 145F, or until your desired consistency.
If you are using an oven to dry it then get a few cookie pans. Spread the granola evenly out on the wax paper atop the cookie sheet and don't overfill it.
Bake it on lowest heat, 170F, in the middle, and if you can get a fan to circulate air in there then it will mimic the effect of the dehydrator. If you have a small clip fan then keep the oven door a bit open and clip the fan to the top of the door and let it blow the hot air around inside. Cook for an hour, more or less, or until it is light, golden, and toasty.
Test it until it suits your preference.
- Preparation time: 15 minutes
- Cook time: 1-2 hours
Trackback from your site.