When warm weather finally makes its debut, we tend to lose some of our winter appetite (and, hopefully, winter weight, too). Big breakfasts aren’t as comforting. But a nourishing breakfast is important. Here, with this raw granola recipe, you get the best of both worlds: a scrumptious breakfast that won’t weigh you down while ramping up your energy and your nutrition.
This granola recipe also gets a nutrient-dense kick from organic greens, like our mustHave greens. Loaded with vitamins and minerals, they’re a perfect way to start your day. You can use a blend like ours, or a single-source green superfood such as sprirulina or a dried wheatgrass product.
The great thing about granolas is that they are incredibly easy to adjust to your liking. Not a walnut fan? Try another nut or a seed instead. This recipe is raw, so all the foods really retain their nutritional potency and enzymes. It makes a great breakfast or a delicious snack. Enjoy!
1 ripe banana
1 cup raisins or other dried fruit
½ cup maple syrup, brown rice syrup or honey
1 tablespoon vanilla extract
1 tablespoon organic greens
¼ cup orange juice
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 cups raw almonds soaked in enough water to cover the nuts by 2 inches overnight
3 cups raw buckwheat groats soaked overnight
2 cups other nuts, like walnuts, pecans, Brazil nuts, etc soaked 2 hours
2 cups raw seeds such as pumpkin or sunflower, soaked 2 hours
1 cup dried coconut shreds
½ cup raw rolled oats
Blend wet ingredients in a blender or food processor until smooth. Depending on the consistency of the dried fruits, you may need to add a bit of water to smooth out. Just add a very little bit at a time, very slowly.
Next, move the mixture to a large bowl.
Drain and rinse all your soaked nuts and seeds and buckwheat.
Add the almonds, nuts and seeds to your blender and pulse until crumbled. You’ll want a slight bit of texture, so don’t blend them to be totally smooth.
Mix the pulsed nuts and seeds with other dry ingredients and then pour the wet ingredients on top and mix well.
Spread the mixture onto dehydrator sheets and dehydrate for about 6-8 hours on medium setting (115-120 degrees F), or bake at 300 degrees F for about one hour. Mix several times while baking.
Break the cooled mixture into chunks and store in an airtight container in your refrigerator. Should last about a week.
Image: Amazing Almonds
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