Raw Vegan Granola

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raw vegan granola dehydrator or oven I love having homemade raw vegan granola, or as I like to call it, “rawnola” on hand. You can eat it as is, or with nut milks, use it as a topping to add a nice sweet crunch to all kinds of things, like banana ice cream, an acai bowl, or even chia pudding. It’s an all around versatile pantry item, especially for someone like me, who likes everything and anything crunchy.

We’ll be using a dehydrator for this recipe, but you can use the oven if you don’t own one, though it won’t be raw, it’s still vegan!

If you own a dehydrator, soak the buckwheat groats, sunflower seeds, and pumpkin seeds for 8 hours. Rinse well and drain, then dry them in the dehydrator at 115℉ (46℃) for about 12-18 hours until completely dry. If I have some extra time, I like sprouting the seeds to increase nutrition. If you don’t own a dehydrator, skip the entire soaking process and use them dry.

raw vegan granola Mix together all the ingredients in a bowl.

raw vegan granola If you have a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread the granola thin and evenly, and dehydrate at 115℉ (46℃) for about 12 hours until completely dry. Break it up into pieces with your hands and store in an air-tight container.

raw vegan granola To use a conventional oven, preheat the oven to 250℉ (120℃) and spread the granola thinly onto a baking sheet. Bake for 40-50 minutes until golden brown, stirring every 15 minutes. The granola might not seem very firm when it’s warm, but it will harden when it cools off. Let it cool, then lightly break up the granola with a spoon.

raw vegan granola Enjoy your lovely raw vegan granola as is, or like in this picture with your choice of nut or seed milk and fruits. I got my hands on some delicious ripe figs, so I had mine with fresh homemade almond milk. Yum! I’ll use these to top my banana ice cream and acai bowl recipes that are coming up. Enjoy your rawnola!

raw vegan granola

Raw Vegan Granola
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 1½ cups buckwheat groats (or raw oats if you prefer it)
  • ⅓ cup sunflower seeds
  • ⅓ cup pumpkin seeds
  • ⅓ cup flax seeds
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil
  • 1 teaspoon non-alcohol vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
Instructions
Using a dehydrator:
  1. Soak the buckwheat groats, sunflower seeds, and pumpkin seeds for 8 hours.
  2. Rinse well and drain, then dry them in the dehydrator at 115℉ (46℃) for about 12-18 hours until completely dry.
  3. Mix together all the ingredients in a bowl.
  4. Line the tray with a mesh sheet, then a silicone sheet. Spread the granola thin and evenly, and dehydrate at 115℉ (46℃) for about 12 hours until completely dry.
  5. Break it up into pieces with your hands and store in an air-tight container.

Using an oven:
  1. Preheat the oven to 250℉ (120℃) and spread the granola thinly onto a baking sheet. Bake for 40-50 minutes until golden brown, stirring every 15 minutes. The granola might not seem very firm when it's warm, but it will harden when it cools off.
  2. Let it cool, then lightly break up the granola with a spoon. Store in an air-tight container.
Notes
If you have some extra time, you can sprout the seeds after soaking to increase nutrition.

If you don't have sunflower seeds, pumpkin seeds, and flax seeds on hand, feel free to replace it with whatever nuts or seeds you have.

Keeps for 1 month stored in room temperature.
If the granola becomes stale, stick them back in the dehydrate at 115°F for a couple hours, until it regains its crispness.

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