Homemade Granola

   This granola recipe is pretty amazing. I'm not really a granola girl but I totally dig this version. It's great with almond milk in the morning or even blended with a banana and almond milk for kiddos. 

 

   While I encourage soaking all seeds and nuts due to the fact that they naturally contain a protective layer that prevents proper absorption of its nutrients, I didn't go as far as soaking the oats or using a dehydrator as some raw granola recipes call for. I also didn't want to use my oven for 5 hours to slowly cook the granola at a low temperature. These are several trade-offs in which I feel the granola still provides you with healthy benefits regardless! 

 

 

Recipe:

 

Dry:

 

3/4 cup walnuts, soaked in water for 8 hours, rinsed and drained

3/4 cup pecans, soaked in water for 3 hours, rinsed and drained 

3/4 cup sunflower seeds, soaked in water for 3 hours, rinsed and drained

3/4 cup pumpkin seeds, soaked in water for 3 hours, rinsed and drained

1/2 cup unsweetened shredded coconut

1/2 cup organic cranberries

1/2 cup organic raisins

2 cups extra thick rolled oats

Wet:

 

3 medjool dates

Juice of 1 lemon

1 tsp ground cinnamon

3/4 cup 100% pure maple syrup

Pinch of sea salt 

 

Directions :

 

1.) Preheat oven to 350. Begin by soaking nuts and seeds for appropriate of time in water, then rinse and drain. 

 

2.) In a large bowl, combine dry ingredients. 

3.) In a high powered blender, combine wet ingredients until dates are well blended. 

 

4.) Fold wet mixture into the dry mixture until well dispersed. Pour mixture onto a cookie sheet lined with parchment paper and spread out evenly. 

5.) Bake in oven for 30-35 minutes until golden brown.