I’ve always wanted to make raw granola, and after 2 years of owning a dehydrator, this weekend I finally did. (Yay!) I first tried raw granola back in 2008 when this brand was probably just starting out. I’ve never been a huge granola eater, but for some reason, I couldn’t stop eating (or thinking about) the raw kind. Maybe because it’s less sweet than regular granola and uses natural sweetners like maple syrup, coconut nectar or honey. Anyways, I’m excited to share this recipe with you.
I would say this recipe alone makes investing in a dehydrator worth it. I have this one, and I love it. My other favorite thing to do is dehydrate peaches, pears and strawberries when they’re in season. Seriously delicious. If you don’t have a dehydrator, you could bake this at 350 degrees for about 30-45 minutes, much like normal granola, or at your oven’s lowest temperature setting for several hours.
Raw Goji Berry Granola
Adapted from The Full Helping
[Yields about 6 cups]
2 cups buckwheat groats, soaked for at least 8 hours
4 tablespoons ground flax
2/3 cup sunflower seeds, soaked for at least 6 hours
2/3 cup pumpkin seeds, soaked for at least 6 hours
2/3 cup goji berries
2/3 cup raisins or dried cranberries (I used a mix of both)
3/4 cup almonds, soaked for at least 6 hours
2 tablespoons coconut oil, melted
2 tablespoons maple syrup, or any other sweetener
4 tablespoons water, reserved from soaking goji berries
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
A couple pinches of salt
- Soak the buckwheat groats in cold water for at least 8 hours. Drain and rinse (really well!) after soaking. Do the same with the sunflower and pumpkin seeds and almonds
- Soak the goji berries in very warm/hot water for 10-15 minutes, or until soft. Reserve the liquid to use in the granola.
- In a large mixing bowl, combine the buckwheat, ground flax, sunflower and pumpkin seeds, goji berries, dried fruit and almonds. In a smaller mixing bowl, mix together the coconut oil, reserved goji water, cinnamon, cardamom, nutmeg and salt. Pour mixture over other ingredients and mix everything together with your hands.
- Spread mixture onto dehydrator trays evenly. I used the fruit roll-up sheets that came with my dehydrator, so the mixture wouldn’t fall through. Dehydrate at 115 degrees for 12-17 hours. You can dehydrate to your liking. If you prefer it on the gooey side, be sure to store in the refrigerator. If you prefer it more on the crispy side, it may not be necessary to store in the refrigerator.
