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Raw Vegan Granola

July 29, 2015 By admin 3 Comments

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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
 
Print
Prep time
20 hours
Cook time
12 hours
Total time
32 hours
 
Author: Mariko Sakata
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.
3.4.3177

Filed Under: Breakfast, Dehydrator, Recipes, Snacks, Toppings

Previous Post: « Raw Vegan Sparkling Limeade
Next Post: 1-Ingredient Raw Vegan Banana Ice Cream »

Reader Interactions

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  1. Almost Instant Raw Vegan Coconut Milk says:
    October 20, 2016 at 6:47 am

    […] and you’ll always have fresh coconut milk! How cool is that? I like to pour it over my raw vegan granola or make my go-to “almost instant coconut chia pudding”. Stay tuned for the recipe next […]

    Reply
  2. Raw Vegan Strawberry Granola Clusters says:
    November 15, 2016 at 11:47 pm

    […] you are a sucker for granola, check out my other granola recipes like, my raw vegan granola recipe, raw vegan chocolate granola recipe, and raw vegan chai granola […]

    Reply
  3. Raw Vegan Key Lime Pie Smoothie Bowl says:
    January 25, 2017 at 12:22 am

    […] too. A super healthy alternative to the regular key lime pie recipe. You get crunch from the granola, the sweet, tangy, and nutritious avocado custard smoothie, and the coconut whipped cream. Avocado […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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