I know you have probably gathered by now that I *love* breakfast. We have a hot breakfast most days of the week including school mornings. When you make large batches of oatmeal or freezer pancakes and breakfast cookies, it is pretty easy to have a hot breakfast on the table in a matter of minutes even on the busiest of mornings.
But about once a week I crave cereal. I don’t think a day went by in my childhood that a box of cereal wasn’t breakfast, so for me it is just comforting, and familiar. I gave up boxed cereals years ago when I learned that the extrusion process that the grains go through literally make the grains toxic and void of any nutrient value (yes even organic boxed cereals).
The simplest of ingredients and sweetened with a little fruit and raw honey. The kids will love the little bits of apple and raisin – it is perfect drenched in raw milk or coconut milk, or used as a topper or mix-in to whole yogurt.
- 8 cups oats (Not quick oats. If you are gluten free be sure your oats actually say gluten free like THESE)
- Juice of 2 lemons
- 2 cups sorghum flour
- 2 cups blanched almond flour (if you are nut free replace this with another gluten free flour like rice flour, or you can add 2 more cups of oats to the oats above)
- 7 cups unsweetened coconut shreds
- 1 cup natural peanut butter (Watch the ingredients! Just peanuts and salt would be great - no need for added oils or sugar. I get mine at Costco. If you are nut free you can use sunflower seed butter, or just leave it out)
- 1 cup avocado oil (I get mine at Costco - THIS is a good one too. Or you can use melted butter or coconut oil)
- 1 cup raw honey (Local if possible! Or THIS is a good brand. This sounds like a lot of honey, but remember how big of a batch this is! If you are used to a much sweeter cereal you can use more – just remember you can always add a drizzle of honey to your bowl but you can’t take the honey out! You can taste the mixture for sweetness before you dehydrate)
- 3 TB cinnamon
- 1 ½ TB almond extract (vanilla extract works too)
- 1 ½ cups organic raisins (I get mine at Costco)
- 5-6 small apples, chopped (I buzz mine up quick in the food processor!)
- The day or night before you want to get the granola in the dehydrator, put the oats and lemon juice along with enough water to cover the oats by an inch in a large mixing bowl. Set the bowl under the light in your oven for 8-12 hours – this soaking process breaks down the phytic acid in the oats and makes them easier to digest. I like to soak them all day and that way I can dehydrate over night. It also works to soak overnight and get the granola in the dehydrator the next day.
- After the soak, drain the oats in a strainer while you get the rest of the ingredients into a large mixing bowl – I use my stock pot because there is a lot! It makes the mixing easier!
- Add the strained oats to the mixture and combine well.
- Spread out the granola onto your dehydrator trays and dehydrate between 110 degrees overnight about 8-10 hours. When it is done drying out you can break up the granola into the sized pieces you want. (Alternatively you can bake in the oven on baking sheets. About 300 degrees for an hour or so stirring occasionally until it is dried out.)
Did you grow up on cereal? Do you miss it?! Let me know if you give the granola a try – keep me posted how the kids like it!