Homemade Soaked Granola

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:


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:

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

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!


6 cups almonds, soaked (buy here)
6 cups pecans, soaked (buy here)
3 cups sunflower seeds, soaked (buy here)
6 apples, shredded
2 cups unsweetened coconut (buy here)
3 Tbsp cinnamon (buy here)
2 cups pumpkin seeds, soaked (buy here)
1/4 cup melted coconut oil (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


  1. Leave a Reply

    March 30, 2013

    Has anyone used stevia in this to sweeten?

    • Leave a Reply

      April 10, 2013

      @DianeGelhausGasaway I haven’t heard of anyone use it. The honey is also partially to make things stick together, so it serves a purpose besides just sweetening. Is there a reason you wouldn’t use honey? Just curious….  I have never actually used stevia ever, for anything. I stick to honey mostly and also sucanat.

  2. Leave a Reply

    October 25, 2012

    Love this recipe! As I mentioned in my post, I have been inspired to make my own raw granola. Glad to have your recipe to start the experimenting! Thanks for sharing it at Raw Foods Thursdays!!

  3. Leave a Reply

    February 26, 2012

    I’m going to try this without the nuts, up the seeds, and add rolled oats and raisins. It’s hard to find granola without nuts, but the seeds are an interesting sub for nuts.

    • Leave a Reply

      February 26, 2012

      Yes, that’s the beauty of this recipe – you can mix it up with whatever you’d like to use! Do you avoid nuts due to an allergy? Enjoy!

      • Leave a Reply

        Cheryl Blevins
        February 26, 2012

        Yes Alissa is allergic to all nuts.

        • Leave a Reply

          February 27, 2012

          Sorry Cheryl! The first time it didn’t show your last name so I didn’t know which Cheryl this was! Of course I remember Alissa’s allergies! Let me know how it turns out with the oats and seeds. 🙂

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