If you like granola, you know that buying it can be really expensive. But, even with my favorite fruit & nut granola I have occasionally bought at the store, I’m not happy with the ingredients. For example, here are the ingredients of a common (and organic) granola that I last bought:
INGREDIENTS: WHOLE GRAIN OATS*, SUGAR*, CRISP RICE* (RICE*, SUGAR*, SEA SALT, MALT*), WHOLE GRAIN OAT FLOUR*, SUNFLOWER OIL*, RAISINS*, TAPIOCA SYRUP*, RICE MALTODEXTRIN*, ROASTED PUMPKIN SEEDS*, ALMONDS*, SUNFLOWER SEEDS*, MOLASSES*, DRIED CHERRIES*, DRIED CRANBERRIES*, SEA SALT, SOY LECITHIN*, VANILLA EXTRACT*. *DENOTES ORGANIC.
What a lot of ingredients and LOADS of sugar….
So basically that leaves me with the alternative which is to MAKE MY OWN!
Thankfully, I have a great recipe for a homemade and soaked granola. If you are new to Real Food, you may not have heard of soaking your grains or nuts. There is a lot of traditional wisdom behind the idea of soaking these things. One great resource to learn more about traditional foods (which would include the soaking of grains/nuts) would be this great book:
And another great resource on this topic is the Weston A. Price Foundation website and specifically the article on “Living with Phytic Acid”
I originally got this recipe from Jenee who runs the buying club I was a part of when I lived on Whidbey Island, WA. (If you live on Whidbey, be sure to go to her website to check out the buying club!) Beware: this makes a LOT of granola. If there is only one of you eating this, you might want to cut it in half. But, if you keep it in an airtight container it will last for you – unless you eat it all first! I’ll post the recipe, but continue reading after this to see my instructions and pictures from making it yesterday! This is shared with Jenee’s permission!
HOMEMADE SOAKED GRANOLA6 cups almonds, soaked (buy here)6 cups pecans, soaked (buy here)3 cups sunflower seeds, soaked (buy here)6 apples, shredded3 Tbsp cinnamon (buy here)2 cups pumpkin seeds, soaked (buy here)Honey, to taste
Process nuts and seeds in food processor until chunky. Place in large bowl and stir in remaining ingredients. Place in dehydrator or low-temp oven (you don’t want to kill the live enzymes with a higher heat).
*You can also use palm sugar and/or coconut nectar as sweeteners. using 1/2 liquid sweetener and 1/2 palm sugar works great!
*To stretch this recipe even further, you can add a puffed millet cereal after dehydrating.
* You can vary it with dried fruit, flavorings (vanilla, almond, orange) and other favorite nuts.
* Add some sliced bananas on top of your bowl full too!
First, the night before you’ll want to soak your nuts/seeds. I didn’t have pecans so I used walnuts instead. I also added about 2 cups of rolled oats. I soaked them all in separate bowls since I didn’t have one big one that would have been big enough for all of it together.
The next day, put nuts/seeds in the food processor and process until chunky (I find that the “pulse” button works the best as I like my granola to have a bit of texture to it and don’t want to grind it too small). By the way, I LOVE my Cuisinart Food Processor shown below – as soon as it dies I am going to get THIS ONE.
Add the rest of the ingredients and stir well. Then put on your dehydrator sheets (or baking sheets if you don’t have a dehydrator). I only have 4 dehydrator levels and it isn’t enough for this whole batch, so also had 2 baking sheets full of granola in addition.
I dehydrated mine for about 12 hrs at 110 degrees on my dehydrator. My oven only goes down to 170, so the 2 baking sheets were in the 170 degree oven for about 8 hrs I believe. It is BEST if you can do it at a temp lower than 120 so the enzymes don’t get “killed” at a higher temp.
I ended up with this much granola (actually, a little more than this since I took the picture this morning, after we ate some of it)
If you give this a try, let me know how you like it! You can be pretty free with changing up the ingredients according to your tastes and desires. Let me know if you add anything fun or out of the ordinary to it!
This post was shared at: Gluten Free Cat