My Favorite Raw Granola Recipes

MY FAVORITE GRANOLA

My Favorite Granola image

"I first made this granola when I was just 17 years old, but I have never since found a granola I like as much. I may add fresh fruit to it, but it's delicious just as it is." Sarah Wilson - Republic, WA

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

2-1/2 cups old-fashioned oats
1/2 cup sweetened shredded coconut
1/3 cup chopped walnuts
1/3 cup sunflower kernels
2 tablespoons toasted wheat germ
1/4 teaspoon salt
1/3 cup water
1/3 cup canola oil
3 tablespoons brown sugar
2 tablespoons honey

Steps:

In a large bowl, combine the first six ingredients; set aside. In a small saucepan, combine the water, oil, brown sugar and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 30-40 minutes or until golden brown, stirring once. Cool on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 311 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 4g fiber), Protein 7g protein.

MY FAVORITE GRANOLA

My Favorite Granola image

I got this recipe from a friend 30 years ago and have been making it ever since! You can add dried fruit when it's finished- dried cherries are especially good!

Provided by harbaught

Categories Breakfast

Time 20m

Yield 14 serving(s)

Number Of Ingredients 11

Ingredients

10 cups rolled oats
2 cups raw wheat germ
1 teaspoon salt
1 cup raw sunflower seeds
1 cup sesame seeds
1 cup grated unsweetened coconut
1 cup chopped walnuts
1 cup safflower oil
1/2 cup honey
1 1/2 cups water
1 tablespoon vanilla

Steps:

In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix liquid ingredients. Make a well in the oat mixture and add the liquids. Mix well, until all is moistened.
Bake in batches on cookie sheets for 15-20 minutes at 330 degrees. Let cool before storing in an airtight container.

Nutrition Facts : Calories 737.6, Fat 46.9, SaturatedFat 12.9, Sodium 179.1, Carbohydrate 66.7, Fiber 13.4, Sugar 12.6, Protein 19.6

MY FAVORITE RAW GRANOLA

My Favorite Raw Granola image

Energy boosting granola breakfast. Make your own raw granola. It is absolutely Amazing! Crunchy, flavourful, sweet, healthy and completely gluten free. Since I started doing my own granola I´m never going to eat store bought again. This is so much better. It has much more nutrition, less sugar and it tastes even better. I use it on yogurt, with fruits and berries, by itself when I feel like a snack or as a great, healthy travelsnack. Because of the sprouting in this recipe it will take a few days to make, but the total amount of preparation time is very little. You can skip the sprouting and soaking part if you want, but I hope you'll give it a try. It´s easy once you get used to it and buckwheat sprouts has tremendous health benefits. Sprouts are one of the best superfoods! I'm always baking my granola at the lowest temperature to preserver all the nutrition. It will take a little longer, but in return you will keep all the nutrition and natural enzymes that otherwise would be destroyed.

Provided by Angelas Heaven

Categories Breakfast

Time 40m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sunflower seeds or 1/2 cup pumpkin seeds
1 cup hazelnuts
1 cup sprouted whole buckwheat groats
3 cups oatmeal
1 ripe mashed banana
4 tablespoons coconut oil
6 tablespoons agave syrup
2 teaspoons cinnamon
1 pinch salt

Steps:

Rinse the buckwheat groats under running water.
Let them soak in a jar covered with 2-3 times as much fresh water for about an hour.
Rinse them well in a colander and let them stand for 2 days, rinsing 2-3 times per day.
After one day of sprouting, put the pumpkin seeds and hazelnuts in a jar covered with water and let them soak for 8 hours until the sprouts are ready.
Rinse the buckwheat, the pumpkin seeds and the hazelnuts and let them dry as much as possible.
Chop the hazelnuts roughly and put all of the ingredients in a bowl.
Stir well.
Spread the mixture in a thin, even layer on a baking sheet.
Dry them in a dehydrator or at the lowest temperature in the oven 105F for 10-12 hours or until crunchy.

Nutrition Facts : Calories 194.6, Fat 12.7, SaturatedFat 4, Sodium 12.3, Carbohydrate 17.7, Fiber 3.6, Sugar 1.7, Protein 4.9

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