The gentle nuttiness of the pistachio paired with the sweet tartness of the cherries are a perfect combination to the deep richness of the chocolate. The olive oil is a nice touch to add healthy fats without changing too much the previous flavors. While I generally use coconut oil in my grawnolas I wanted to switch it up as I truly do love the taste of a nice olive oil. And for this kind of recipe I really believe one should use high quality organic olive oil. This is my first time making this granola and I can say with confidence that it won’t be the last! Since all of these ingredients are not necessarily seasonal like my butternut granola or my orange cranberry one, I can make and enjoy this granola all year round! This is taking a high spot in my top favorites 🙂 Ingredients:
Nice and crunchy, light and flavorful, what better way to satisfy a sweet craving than with a bowl of home made (almost raw) granola? In all honesty I can find (and have found!) dozens of others ways to satisfy a sweet craving very satisfactorily but this a great way as well. Thanks to the sprouted buckwheat base, this granola is filling without making you feel heavy, gives you loads of energy without any nasty sugar crash and fuels you with beneficial vitamins and minerals thanks to all the beautiful ingredients.
I used lucuma powder, which is a fruit, and has a significant amount of potassium, calcium (good for strong bones and teeth) and phosphorus (important for bone and protein formation as well as proper digestion and hormone balancing). It also has a good amount of protein (4 grams per serving) as well as fiber.
The coconut provides you with a nice dose of healthy fats. Pair this with a cup of some freshly made almond milk and you got yourself a wholesome, nutritious, delicious meal!
Thanks to the strawberries, the kids love this one, and we have been eating it on homemade raw yogurt, with milk and sometimes just straight out of the jar.
3 cups buckwheat, either sprouted, or soaked at least 8 hours then rinsed really well.
1 cup oats
1 cup coconut slices
3 TBS lucuma powder (optional but it gives a nice flavor while adding a lot of beneficial vitamins and minerals)
1/2 cup powdered freeze dried strawberries (I powdered them in my blender), plus another 1/2 cup in pieces
1/4 cup + 2TBS coconut oil, melted
1/2 cup coconut sugar
1 cup quinoa crispies (not raw)(this is like puffed rice but with quinoa)
mix everything in a large bowl
lay on a dehydrator sheet and dehydrate at 105*F for about 12 hours or until fully dried and crispy
store in an airtight container for weeks! Or if it’s like at my house, this will only last several days….
No dehydrator? No problem! Just put it in the oven on the lowest setting and check it after 45 minutes, toss it and leave it for a while longer until it is fully crispy. I estimate it taking about 1.5 hours.
Crunchy. Naturally sweet with a slight tang. Full of flavor and packed with vitamins and nutrients. This granola is a perfect way to start the day. I eat mine with some fresh home made almond milk which just brings this bowl of goodness to a whole different level of yum. But I am confident that it will go great with whatever your milk of choice is, or even as is, for an on-the-go snack!
As usual I made a big batch of this to feed my little family of 5. Half the recipe if you feel the need to, but keep in mind that most granolas will keep for several weeks if not months, in an airtight container, so making a big batch is rarely a bad idea 😉
5 cups sprouted buckwheat, or buckwheat that has been soaked at least 8 hours and rinsed very well then drained
4 TBS lucuma powder
1 TBS vanilla powder
1 cup soaked sunflower seeds, at least 4 hours then rinsed
1 cup shredded coconut
1 cup all natural Maple Syrup (not the Aunt Jemima kind)
3/4 cups melted coconut oil
2 tsp hibiscus powder (optional, but it does add to the tang and pairs great with the raspberries, plus it adds a pretty light pink color 🙂 )
1 cup (or more!) freeze dried raspberries
combine all ingredients except raspberries in a large bowl and mix well
taste it and adjust flavors according your preference, you can’t really go wrong here
lay on several dehydrator sheets
dehydrate at 105*F for abou 12 hours or until fully dry and crispy
add raspberries (I add them last so they retain their crispiness)
store in an airtight container, (hide yourself a container in your underwear drawer, in you live with people who who’s idea of one serving is half a jar)
This granola is so simple in flavors and so pretty to eat. Ive always preferred blueberries fresh and raw, having their skin burst under the gentle pressure of my teeth, releasing a nice sweet juice. But I am delighted that I have the option to use them frozen or even freeze dried when they are out of season.
After having my buckwheat sprout for a couple of days, I stared at it for some time before deciding what flavor these groats were going to take on. We’ve spent a good portion of the winter eating my orange cranberry granola since that is my husbands favorite, but I was ready to create a new recipe. While staring at the bland bowl of sprouts I got the idea to add some blueberries to it. I knew that my kids would be delighted with the colorful food in their bowls, so I went ahead and got to mixing ingredients to create this tasty breakfast (or snack).
5 cups sprouted buckwheat
1 cup raw almonds, soaked in water for at least 8 hours, then chopped
1 cup small oats
1 cup shredded coconut, (that I pulverized in my blender to make a fine powder–optional but I wanted less of a coconut dried coconut texture)
1 TBS vanilla powder
3/4 cups maple syrup
1/4 cup melted coconut oil
1 cup frozen blueberries that have been thawed
mix everything in a large bowl except blueberries
stir well until well combined
add blueberries and mix a little more
put on a dehydrator sheet and dry at 105*F for about 12 hours or until nice and crispy
store in an airtight container for weeks
As usual, this makes a huge batch, as granola goes fast at my house. So half this recipe if you are worried about having too much. You can always vacuum seal some to keep it fresher longer.
Cinnamon and raisin. You can’t go wrong with these classic flavors. I’ve been making a version of this for a long time now, but I have finally taken the time to take a picture of it and write down the ingredients. Story of my life in the kitchen.
I try to always have some raw granola on hand. Although I do not eat it regularly, my family does. And it’s nice to have a wholesome tasty meal ready to go at any time. I like to grab a couple handfuls of it for a quick snack if i do not have time to make anything.
And I use buckwheat. Unlike the name suggests, buckwheat is gluten free. It is high in fiber and has all 9 essential amino acids, which make it close to a complete protein. It is high in magnesium (helps blood circulation), vitamin E (good for skin), and calcium (good for bone health).
If you’ve never tried buckwheat, I think you should 🙂 You can cook and eat it like any grain, or you can get creative and make granola or porridge, or anything else your mind feels like creating 😉
3 cups sprouted raw buckwheat groats
1 cup small oats
1 cup shredded coconut
1 cup raw sunflower seeds
1/4 cups raisins
1 TBS cinnamon
1/2 cup melted coconut oil
1/2 cup honey
1/4 tsp salt
combine everything in a large bowl and mix until honey and coconut oil evenly coat everything
put on a dehydrator sheet
dehydrate at 105 *F for about 14 + hours or until crispy
NOTE: because of the honey, this granola won’t feel super crispy right out of the dehydrator. Taste it to make sure the grains are completely dry. The honey will harden a bit once cooled.
Ever since starting to make my own granola at home I have been having so much fun creating new recipes and trying out different flavor combinations! I love how much money I am saving and how healthy it is for me and my family! Not to mention that I decide what goes in it, so really I can have it any way i want 🙂
Here is a recipe I created a few months ago but had forgotten about it until recently. Happy to be able to share it with you.
whisk together the honey and coconut oil until well combined
pour in the bowl and mix well. Make sure to really take your time in mixing everything together. If you don’t, you will end up with some really sweet clusters and others not that sweet. Which really isn’t that big of a deal. I just like a uniform texture and flavor with this granola.
spread on a dehydrator sheet and set it at 105*F for about 12 hours. Check it to see if it is crispy enough before putting it in well sealed containers. Will stay good for weeks!
Serve with your favorite milk or just have it ready to go in a little bag for a quick easy snack! Enjoy!