Today I want to share with you my raw and soaked granola recipe! Why soaked you ask? Well, soaking nuts, seeds, grains and legumes enhances the nutrient profile of these foods and helps reduce antinutrients such as enzyme inhibitors and phytic acid that bind up minerals, preventing your body from fully absorbing them. Therefore, soaking improves digestion and makes the nutrients more readily available for absorption. In order to leave the enzymes intact and prevent possible damage, I suggest dehydrating instead of roasting for a raw granola. You can use a dehydrator if you have one, otherwise the lowest temperature setting on your oven works as well (max 150 F).
Raw Granola Recipe
- 3 cups gluten-free rolled or steel cut oats, soaked overnight (8 hrs min)
- 1/2 cup raw almonds, soaked for 12-24 hrs
- 1/2 cup raw walnuts, soaked for 12-24 hrs
- 1/2 cup raw sunflower and/or pumpkin seeds, soaked for 8-24 hrs
- 1/4 cup raisins, dried figs or cranberries
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla or almond extract
- Pinch of unrefined sea salt
- Rinse and drain oats, nuts, and seeds
- Coarsely chop the nuts if you wish and crumble the first 4 ingredients together onto dehydrator sheets or on a baking tray
- Leave in the dehydrator or oven at the lowest setting (150 F or less) for 12-16 hours or until mostly dried
- Fold in the rest of the ingredients and return to the oven for another 4-6 hours depending on your desired level of crunchiness or chewiness. Enjoy with your favorite non-dairy milk or yogurt, or add them to smoothies or parfaits for a delicious crunch!