Raw Granola Recipe.

When we read Nourishing Traditions three years ago we began to transform our food reality. Since then cereal has been out. Overnight porridge (soaked for at least 12 hours in water with a splash of whey drawn off of our homemade yogurt) is in, but cold cereals and granola is on our no list.

But I love cereal. Love it. So with some creative kitchen work we came up with a simple soaked, sprouted, dehydrated granola recipe. (I never measure anything out side of the soap studio, so the amounts before are estimated.)


A note: Pete hates buckwheat and he loves this granola. If you are not a buckwheat fan, give it a shot. The sprouting (not toasting) gives it a wholly different flavor than other things buckwheat.

Buckwheat Granola

3 C whole buckwheat groats (not toasted)

1/2 C almond butter (or other nut butter)

1/3 C honey, agave, or maple syrup

1 1/4 C orange juice (reconstituted is okay)

1 Tb cinnamon

1/3 C unsweetened coconut (optional)

1/3 C chopped nuts or sliced almonds (optional)

1/2 tsp salt


Soak buckwheat overnight. Drain, rinse, and drain again. Allow to sit for several hours (or overnight again) and rinse and drain well (15 minutes would be great).

Combine all other ingredients except nuts and granola until smooth (the blender works well for this step) and pour over the drained buckwheat, coconut, and nuts.

Stir with your hands or a wooden spoon to combine.

Spread out on a lightly oiled cookie sheet (coconut oil is best).

Dehydrate for 12-24 hours, stirring once or twice until the granola is thoroughly dry and crisp (ideally keep granola below 108%, but work with what you've got.) 

Raw granola can be stored in the refrigerator for longest shelf life, but for us in never last long enough to bother with the fridge.