Rockin’ RAW Nut Granola – The Best RAW Granola….Ever

The scent of warm cinnamon and toasted nuts always takes me back to my grandmother’s kitchen. But it wasn’t always baked granola she was making! One summer, she surprised us all by ditching the oven and whipping up a batch of raw granola, claiming it was the healthiest, most delicious thing we’d ever taste. We were skeptical, but one bite, and we were hooked. It was chewy, crunchy, and bursting with natural sweetness – a far cry from the overly processed stuff from the store.

Recipe Overview

• Prep Time: 30 minutes
• Dehydrate Time: 20-24 hours
• Total Time: 20.5-24.5 hours
• Yields: 8 cups
• Serves: 18
• Dietary Type: Vegan, Raw, Gluten-Free, Dairy-Free

Ingredients

• 1 1⁄2 cups walnuts (soaked for 4 hours)
• 1 1⁄2 cups cashews (soaked for 4 hours)
• 1 1⁄2 cups almonds (soaked for 4 hours)
• 1 1⁄2 cups raw sunflower seeds (soaked for 2 hours)
• 1 1⁄2 cups raw pumpkin seeds (soaked for 2 hours)
• 3⁄4 cup oat flour (grind oats in blender until fine powder)
• 2 tablespoons ground flax seeds (grind in a coffee grinder)
• 3⁄4 cup dried unsweetened coconut
• 1⁄2 cup cranberries or 1/2 cup raisins
• 2 medium Granny Smith apples, cored and chopped
• 10 large medjool dates, pitted (soaked in hot water for 30 min)
• 1⁄4 cup coconut oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons tahini
• 1⁄2 cup Agave (not pancake syrup) or 1/2 cup 100% real maple syrup (not pancake syrup)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1⁄2 teaspoon sea salt

Equipment Needed

• Food Processor
• Large Mixing Bowl
• Coffee Grinder (for flax seeds)
• Blender (for oat flour)
• Dehydrator
• Teflex sheets
• Mesh dehydrator trays

Instructions

1. Begin by pulsing the soaked walnuts, cashews, and almonds in a food processor until coarsely chopped. Be careful not to over-process into a nut butter! You want a nice, chunky texture.

2. Place the chopped nuts in a large mixing bowl.

3. Add the oat flour and ground flax seeds to the bowl. Ensure the oat flour is finely ground to avoid a gritty texture. Combine these with the processed nuts and seeds.

4. Stir in the dried unsweetened coconut and cranberries (or raisins, depending on your preference). Make sure everything is evenly distributed.

5. Without cleaning the food processor, add the chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup), vanilla, cinnamon, and salt. Process this mixture until completely smooth. This creates a luscious, natural binder for the granola.

6. Pour the wet mixture from the food processor into the bowl with the nut mixture.

7. Stir the wet and dry ingredients together until thoroughly combined. Ensure every nut and seed is coated with the fruit and spice mixture for maximum flavor and texture.

8. Spread the granola mixture out onto 2 or 3 Teflex sheets. This prevents the granola from sticking to the dehydrator trays.

9. Dehydrate the granola for 8 to 12 hours at 115 degrees F (46 degrees C). This low temperature preserves the raw nature of the ingredients and allows them to dry slowly.

10. Flip the granola over onto mesh dehydrator trays. Remove the Teflex sheets.

11. Dehydrate for another 8 to 12 hours, or until the granola is dry and crisp. The exact time will depend on the humidity in your environment. You want the granola to be completely dry to prevent mold growth during storage.

12. Remove the granola from the dehydrator and let cool completely.

13. When cool, break the granola up into small, bite-sized pieces.

14. Store the Rockin’ RAW Nut Granola in an airtight container. Refrigerated, it will last for a few weeks.

Expert Tips & Tricks

• Soaking the nuts is crucial for easier digestion and better nutrient absorption. Don’t skip this step!
• If you don’t have a dehydrator, you can try using your oven on the lowest setting (usually around 170°F or 77°C), but keep a close eye on it to prevent burning. Prop the oven door open slightly to allow moisture to escape.
• For a richer flavor, toast the shredded coconut lightly in a dry pan before adding it to the granola.
• Adjust the amount of sweetener to your liking. Start with less and add more to taste.
• If your dates are very dry, soak them in hot water for a longer period to soften them completely.

Serving & Storage Suggestions

This Rockin’ RAW Nut Granola is incredibly versatile. Enjoy it as a healthy and delicious snack straight from the jar. It’s also fantastic served with fresh berries and raw nut milk for a nutritious breakfast. Sprinkle it over your favorite smoothie bowl for added crunch and flavor.

Store the granola in an airtight container in the refrigerator for optimal freshness. It will last for up to 2-3 weeks when properly stored. You can also freeze it for longer storage; it will keep well for several months in the freezer. There’s no need to reheat it; simply thaw it at room temperature before enjoying.

Nutritional Information

(Estimated per serving – based on 18 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	468 kcal	N/A
Total Fat	39 g	60%
Saturated Fat	12 g	58%
Cholesterol	0 mg	0%
Sodium	184 mg	7%
Total Carbohydrate	23 g	7%
Dietary Fiber	7 g	28%
Sugars	7 g	N/A
Protein	13 g	26%

Variations & Substitutions

• Nut-Free Version: Replace the nuts with more seeds (sunflower, pumpkin, sesame).
• Spice it Up: Add a pinch of cayenne pepper for a subtle kick.
• Chocolate Chip Granola: Stir in raw cacao nibs after dehydrating.
• Tropical Twist: Use dried mango or pineapple instead of cranberries or raisins.
• Different Sweeteners: Try using date syrup or yacon syrup instead of agave or maple syrup. Just be mindful of the sweetness level, adjusting accordingly.

FAQs (Frequently Asked Questions)

Q: Why soak the nuts before making the granola?
A: Soaking nuts helps to reduce phytic acid, which can inhibit nutrient absorption. It also makes the nuts easier to digest and gives them a softer texture.

Q: Can I use a different type of apple?
A: Absolutely! Granny Smith apples provide a nice tartness, but you can use any variety you like. Honeycrisp, Fuji, or Gala apples would also work well.

Q: My granola isn’t getting crispy enough. What can I do?
A: Make sure your dehydrator is set to the correct temperature (115°F or 46°C). Also, ensure that you’re dehydrating it for a sufficient amount of time. It may take longer in humid environments.

Q: Can I add spices besides cinnamon?
A: Of course! Feel free to experiment with other warming spices like nutmeg, ginger, or cardamom.

Q: How can I make this granola more suitable for someone with a nut allergy?
A: Substitute the nuts entirely with seeds, such as sunflower, pumpkin, or sesame seeds. Ensure all other ingredients are also nut-free.

Final Thoughts

This Rockin’ RAW Nut Granola is more than just a recipe; it’s an invitation to embrace wholesome, unprocessed ingredients and create something truly nourishing and delicious. I encourage you to give it a try and discover the incredible flavor and texture of raw granola for yourself. Feel free to experiment with different variations and substitutions to create a granola that perfectly suits your taste. Share your creations and feedback – I’d love to hear how you make this recipe your own!