Yes I did, but this momma is in “get ready for summer” mode, which means I like to have some cold breakfast options readily available for busy days spent outside – and for muggy mornings that I don’t feel like turning the stove top on for fried eggs.
We’re certain to have more smoothies for breakfast in the summer, but I like to keep things changed up so we get plenty of variety. We really love our staple simple granola, but this one has actually become one of my favorites, and my kindergartener requests it a lot. It has the most incredible light, crispy texture that even little kids can chew – my 18 month old will eat it in yogurt or with a little raw milk or coconut milk soaked into it.
If you happen to be nut free you really can make this all seed based. I really love pumpkin seeds in my granola and Costco usually carries nice bags of them. You can do a mix of the sunflower and pumpkin seeds and add in chia, flax, and/or hemp too!
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- 3 cups raw sunflower seeds, chopped finely (I pulse mine up quick in the food processor)
- 3 cups raw Brazil nuts, chopped finely (I pulse mine up quick in the food processor)
- 3 cups raw pecans, chopped finely (I pulse mine up quick in the food processor)
- 2 TB sea salt
- 4 cups unsweetened coconut shreds
- 2 cups coconut flour
- 1 quart applesauce (I use my homemade, but store bought organic works too)
- 2 TB almond extract (vanilla would work too)
- 1-2 TB ground cinnamon (My homemade applesauce has cinnamon in it so I don't use as much - if you use store bought applesauce you may want to use more)
- ½ - ¾ cup raw honey
- 1 cup avocado oil (or melted butter or coconut oil)
- 5 small/medium apples, chopped (I just pulse them up quick in my food processor!)
- The first step will be soaking your nuts/seeds. You can either soak them over night and then dehydrate your granola all day the next day. Or you can soak them all day, and then get the granola into the dehydrator overnight. Put the chopped raw nuts/seeds and the sea salt into a large mixing bowl and add water to the bowl until it covers the nuts/seeds by a good inch. Set the bowl in a warm area of your kitchen for 8-12 hours to soak (I put mine under the light in my oven because it is so cold here). The soaking process makes the nuts/seeds much easier on your digestive system to break down and makes more of their nutrients available to absorb!
- After the nuts/seeds have soak put them into a strainer to drain while you get the rest of the ingredients into a large bowl or container (I use my large stockpot to mix the granola since there is so much! You could use something as large so you can mix up the granola easiest).
- Add the drained nuts/seeds to combine with the rest of the ingredients.
- Spread the granola mixture out onto your dehydrator trays and dehydrate at 105-110 degrees about 8 or so hours – I like to dehydrate overnight – the smell when you wake up in the morning is pretty amazing! If you don’t have a dehydrator, you can spread the granola mixture out onto baking sheets and bake at your oven’s lowest temperature until it is dried out. You will need to stir the granola around every half hour but it does work just as good and I did it this way for years!