Raw Activated Sprouted Granola

Raw Granola

Raw Activated Sprouted Granola

1 cup of buckwheat sprouts
1 cup of quinoa sprouts
1 cup of quinoa flakes
1 cup of pumpkin seeds (soaked for 4 hours)
1 cup of chopped walnuts (soaked overnight)
1 cup of goji berries
1 cup of chopped organic apricots
1 cup of coconut flakes (or desiccated coconut)
3 tablespoons of coconut oil
2-3 tablespoons of rice malt syrup (depending upon how sweet you like it)

Raw Granola

  1. Pre-heat the oven to its lowest setting or set the dehydrator to 45C to keep the recipe raw.
  2. Line 2 baking trays with baking paper.
  3. Mix all the ingredients minus the coconut oil and rice malt syrup in a large bowl.
  4. When well combined add the coconut oil and rice malt syrup and mix through until evenly covered.
  5. Spread the granola over the two baking trays and place in the oven or dehydrator for a minimum of 4 hours. I generally take the granola out after 4-5 hours but you may want to keep it in for longer to make it crunchier.
  6. Store in glass air tight containers somewhere cool and dry.

This recipe is delicious served with  cinnamon cashew milk which is in the e-book “Juices, Smoothies & Shakes”. Subscribe to our monthly newsletter to download the book! Enjoy!

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