Grain-Free Granola


August 13, 2012

This raw grain-free granola is easy to make in your dehydrator, is loaded with protein, and is an enzyme-rich alternative to traditional baked granola.

Grain-Free Granola

This raw grain-free granola is really easy to make in your dehydrator, is loaded with protein, and is an enzyme-rich alternative to traditional baked granola.

I got the recipe for this grain-free granola from my friend Katie at Kitchen Stewardship. She shared this granola in her ebook Healthy Snacks to Go. I love it because it’s super easy, and you can use any nuts and seeds you have on hand. Don’t miss making this. It’s super delicious.

Kitchen Stewardship

A proud locavore, Katie lives a green lifestyle on a single-income family budget, and teaches others to do the same with her weekly “Monday Mission” challenges.

Katie’s site is loaded with fantastic information about eco living and preparing healthy food.

Some of my favorite posts are:

Other Grain-Free Dehydrator Recipes

Garlic Kale Chips
Spicy Tomato Kale Chips
Dehydrated Zucchini Chips
Dehydrated Falafel
Mexican Dehydrated Crackers

Let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

 

Grain-Free Granola

This raw grain-free granola is easy to make in your dehydrator, is loaded with protein, and is an enzyme-rich alternative to traditional baked granola.

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 cups
Author Tess Masters

Ingredients

Instructions

  1. In a small bowl, mix together the coconut oil, maple syrup, and vanilla.
  2. Throw the almonds into a food processor fitted with the s blade, and pulse just a few times until rustically broken up. Transfer to a mixing bowl.

  3. Throw the walnuts or pecans into the food processor, and pulse a few times until rustically broken up. Transfer to the bowl. 
  4. Mix the almonds and walnuts together, and add in the coconut, seeds, and spices. 
  5. Pour the liquid mixture over the top of the dry ingredients and stir until evenly incorporated. Add the dried fruit, and stir until combined.
  6. Spread the granola in a thin layer onto two dehydrator trays fitted with non-stick sheets or parchment paper. 

  7. Dehydrate at 115 degrees fahrenheit for about 24 hours until dry.

Recipe Notes

Recipe from Healthy Snacks To Go by Katie Kimball
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 14

  1. Tess,
    Thanks for featuring one of our family’s favorite recipes! I make it only in quadruple batches nowadays! 😉 Katie

    1. I can see why! This was DELICIOUS!
      ThankYOU for so graciously being a part of this event. I LOVE your website!

  2. I love making looots of granola and store them for breakfasts on cold rainy days (we have many of those in Belgium)! I will give this one a try for sure. Thank you Katie!

    Marie-Claire x

  3. How would you make this if you don’t have a dehydrator? And what can I sub for coconut oil I have and allergy?

    1. Rachael,
      You can always dry out this granola at your oven’s lowest temp setting, which is usually 150-170F. It probably will take about 12 hours but is something you’ll want to test often. You can also toast it anywhere from 200-350F, although at those higher temps, it only takes about 15-20 minutes, needs to be stirred, and REALLY watch carefully as it tastes horrible if it even just starts to burn.

      My first choice for an oil substitute is melted butter, but any liquid oil would sub fine (olive oil might impart too much flavor…).

      Of course, the granola would no longer be vegan or raw…but still delicious!
      🙂 Katie

  4. I’ve heard both opinions about how good for you granola is – one, that it’s very healthy and fibrous – two, that’s it’s calorific and oily. Which is it??

    1. I am going to go with healthy and full of fibre. If you make it raw like this, and use good quality raw soaked nuts and seeds, and use cold pressed oils, these things are actually beneficial to health. Toasted granola is where you get into trouble. That is carcinogenic with the heated oils, nuts and grains etc

    2. Kitchen worktops guy,
      I’m with Tess – Although this granola is incredibly caloric, it will last you a long time before you’re hungry again AND it’s all real food, so I don’t fret calories when I’m eating whole foods. The sweeteners are the only bad part about it, and you could cut those in half and still have a really enjoyable granola. 🙂 Katie

  5. We have an almond allergy in the house. Could I make this with a base of another nut? What would you suggest? Walnuts maybe?

    1. slawebb,
      You bet! In fact, I often fiddle with the nuts, using either peanuts or cashews along with the almonds. So I would just use 4 c. of ANY nut or even seeds, whatever people like the most, and probably a mixture to vary the texture.

      Enjoy!
      🙂 Katie

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