super-food crunchy-nut gra(w)nola


Last night someone called me crazy. It is the first time I have really been called crazy since I went raw and friends were calling me crazy all the time (hence the name of the blog… and I actually quite like being a little crazy). Anyway, this was because I put a batch of granola in the dehydrator on Sunday and forgot about it until last night, which was Friday. Lucky it was still good. Actually, it’s better than good, it’s pretty damn addictive, and it’s good for you! Not just because it’s raw, but because I developed it without sweeteners, i.e. agave or maple syrup, and it’s still sweet without being overpowering.

This has ‘super foods’ in it (although I believe all natural foods are super for you, not just those ones that are outrageously, crippling expensive and from poor, exotic, tropical locations!), and was dehydrated until crunchy, and has lots of nuts. In hindsight I could have also called it ‘poverty-inducing granola’ due to the ‘super food’ and fancy nut combination but I’m sure you could mix it up a little and use whatever you have in the cupboard, or whatever you fancy buying (or investing in, as I like to say to justify my (sometimes very) large grocery bills).

I also want to take a minute to dedicate this recipe to my most wonderful raw foodie friend Brooke. We both like Alissa Cohen’s granola recipe but it uses a bucket-load of agave and we never really feel comfortable with it, hence me finding an alternative. And it was her idea to add mulberries – love!

Ingredients (approx 8 servings) 

  • 12 medjool dates
  • 1 sweet red apple
  • 1 tsp vanilla essence
  • Pinch pink Himalayan salt (or sea salt)
  • 1/2 cup filtered water
  • 1 1/2 cup sprouted buckwheat –  you will need a few days lead time. Good news is that they keep for ages once sprouted and dried so you can make a load of them and store them for emergency granola cravings (see Deb’s post from Fourty-Something Fatso for instructions)
  • 1/2 cup raw oats groats
  • 1/2 cup shredded coconut
  • 1/2 cup macadamia nuts
  • 1/2 cup pecans
  • 1/4 cup hazelnuts
  • 1/4 cup goji berries
  • 1/4 cup mulberries
  • 1/4 cup dried cranberries


  • If the dates are already soft and you have a high speed blender, simply put the dates, apple, vanilla essence, salt and water in the blender and blend until smooth. If the dates are a little hard or your blender needs a bit of assistance you can soak the dates in some water for an hour or two to soften. Place in large mixing bowl.
  • Add sprouted buckwheat, oats groats, and coconut to mixing bowl.
  • Dice the berries and nuts into small chunks. Add to the bowl and mix. The mixture should be somewhat sticky but not gooey.
  • Spread out on dehydrator trays in thin layers (makes about 2 Excalibur trays) and dehydrate at 104°F for 9 hours or until crispy.
  • Store in airtight container for as long as it lasts – it is great to take on the road in little bags to snack on dry, or to put in a bowl with your favorite nut milk for breakfast. This recipe makes a lot but a. it keeps for ages, and b. you will probably eat it before any kind of ‘use by’ date is even a topic of conversation :)

As with any thing like this, the recipe is only a guide. Experiment with ingredients and quantities to suit your tastes, and have fun with it!


Guide: raw vegan | whole food, plant based | gluten-free | sugar-free | soy-free

Nutritional Info, per serve*

  • Calories = 394
  • Carbs (g) = 62
  • Fat (g) = 18
  • Protein (g) = 8
  • Sugar (g) = 31
  • Iron (%) = 16% RDI

* This doesn’t include any milk you may add :)

17 Comments on “super-food crunchy-nut gra(w)nola

  1. Pingback: raw vegan almond milk « crazy raw vegan

  2. Hello. How’s it going? Is there any way to dehydrate without a dehydrater? If not what is a good brand? Thanks venessa

    • Hi Vanessa, you can dehydrate in. the oven. Use the lowest setting and leave the door open a little. Otherwise I love my excalibur dehydrator :)

  3. Hello :) Should we be soaking the oat groats or sprouting them or something, before use? Or do we use them just as they come? Can’t wait to try this recipe, it looks soooo delicious – just waiting for my oat groats to arrive :) Thanks :)

    • Hey Debs! Definitely sprout the oat groats – I will revise the blog to make it clearer, thank you :)

      I find the easiest way to do this is to soak them in filtered water overnight in a nut milk bag, rinse them and leave in bag in a mesh strainer of a bowl for a few days – rinsing once a day and generally mixing them up to keep them damp.

      Also, oats groats tend to produce quite a bit of goopy stuff which can taste funky if you don’t rinse them well.

      Let me know how it goes!

  4. Brilliant, thank you :) I haven’t sprouted oat groats before so thanks for the tip. How big do the oat sprouts need to be before they’re ready? I have ready made buckwheaties so I don’t have to worry about those ;)

    • My pleasure!!

      I have heard you really just need to be able to see the outer shell ‘broken’ with the start of a tail as this means it’s germinated and ‘living’. I also find them the most tasty then. I have tried them when the tails get really long and they’re definitely not as good!

  5. Argh! I’m so sorry Deb – I have been so busy lately I didn’t think through your question property… I don’t sprout the oats groats!! It’s the buckwheat you sprout. The oats groats have a nice crunchy texture.

    I have read you can soak them but that they don’t really ‘sprout’ – haven’t verified that though :)

  6. Ahh that makes life a lot easier! I have some ready-made buckwheaties ready to use in this recipe, but am still waiting for the oat groats to arrive. I’ve also ordered buckwheat groats so I can make my own buckwheaties after the ready-made ones run out. Handy not to have to faff about sprouting the oat groats too :) x

  7. Hey :)

    Just to let you know that I made this (subbing blueberries for cranberries), and it is UTTERLY DELICIOUS. Just had a bowl of it with freshly made almond milk, and it was unbelievably good :) Thanks for such a great recipe :) x

  8. Just done a week of juice feasting and this granola was my first solid meal at the end of it, with freshly made almond milk and sliced banana. Can’t begin to describe how good it feels to be eating again, and how perfect this granola is for the job! Love love LOVE it! x

  9. Hi

    I’m new to raw food but I’ve been reading about soaking nuts and seeds because of enzyme inhibitors. You haven’t mentioned soaking the nuts here?

    Also I made this yesterday (the first proper attempt at using my Excalibur) and its quite ‘bendy’ and my blueberries (that I used instead) are still quite moist. I’ve put it back for a few hours, should it still be bendy? :-)

    Sorry for the basic questions.


    • Hmmm? I’ve had an email saying there’s a reply, but I can’t find the reply? :-) Am I being dumb? :-)

      • That’s strange Hilary, sorry for the confusion – I hadn’t responded earlier as I have been super busy this week! No need for apologies – I love questions :)

        Soaking your nuts is definitely the best way to eat them, I typically soak mine if I am blending them in something wet, i.e. chia seed pudding. If I want them crunchy like the grawnola recipe I don’t bother as you then have to dehydrate them and I don’t have time for that .If you do, great! Also, as you’ll see in the thread above, I soak the buckwheat – I’ll get my act together soon as do a piece on that but there are instructions on the internet you can find easily…

        I’m not sure what you mean by ‘bendy’ granola… can you explain?

      • Thanks,

        I just think I hadn’t dried it enough – the clumps weren’t crunchy. I put it back in the dehydrator and it was fine.

        I’m really enjoying it, thank you :-)

  10. Pingback: Basic staple raw recipe: buckwheaties | Forty-Something Fatso

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