Raw Apple Maple Granola

20200711_104218This granola takes time to make, but it is simple and worth it!  Soaking the nuts and whole grain oat groats overnight makes them much easier to digest and helps your body to absorb the vitamins and minerals present.


Dehydrating preserves the beneficial fats found in the nuts and makes this granola unbelievably crispy ad crunchy.  At the same time, it is chewy because of the nature of the groats combined with the the dried apple and dates bits.  Perfect to snack on my the handful, or to top your favorite breakfast bowl!

Raw Apple Maple Granola

1/2 c. each of walnuts, pecans, almonds and sunflower seeds

5 Medjool dates, soaked for 1 hr and drained

1 green apple, cored and cut into chunks

1 t. vanilla extract

2 T. maple syrup

1/2 c. oat groats

Begin the night before.  Soak all of the nuts, seeds and the groats in enough cold water to cover them by 1 inch overnight.  In the morning, drain and let dry for a few minutes on a clean kitchen towel.

Meanwhile, soak the dates for 1 hr.  Drain.

Combine the dates, apple, vanilla and maple syrup in a blender.  Blend until a smooth paste forms.

Pour the nuts, seeds and groats into a large bowl.  Add the date paste and mix thoroughly.

Prepare your dehydrator with mesh sheets if necessary to prevent the granola falling through.  Spread the granola in an even layer over the mesh sheets.  Dehydrate at 115 degrees for 12 hours, until dry and crunchy.

The granola will be crunchy on the outside of the clusters and chewy in the middle, like a great chocolate chip cookie.  Delicious!





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