Raw Vegan Granola
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 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
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.
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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-granola/