Granola is easy to make and keep on hand and will last a long time. This granola is an easy way to increase the HDL in your body and balance cholesterol. Hippocrates: “Let food be thy medicine and medicine be thy food”. Easy fast breakfast and so adaptable with what your family likes. Add in, take out what your needs are. Use as an easy topping or with a fresh nut milk.

Home Made Raw Granola

Homemade Raw Granola
Author: Leticia Turley Folau
  • 10 cups oats (can use a mixture of regular, quick oats, or 6 grain)
  • ½ cup pumpkin seeds, raw
  • 1 ½ cups coconut flakes, raw and unsweetened
  • ½ cup sunflower seeds, raw and unsalted
  • 1 ½ cup slivered almonds, raw
  • 2 cup pecans, chopped
  • ¼ cup sesame seeds, raw
  • ½ teaspoon sea salt
  • 1 c. raisins or other dried fruit (optional)
  • ¼ c. flax or hemp seeds, raw (optional)
  • 1 cup raw honey
  • 3/4 cup unrefined coconut oil
  • 2 teaspoon vanilla extract
  • ½ cup real maple syrup
  • 20 drops of liquid stevia extract
  1. Mix all the dry ingredients (oats, pumpkin seeds, coconut flakes, sunflower seeds, slivered almonds, pecans, sesame seeds, sea salt) in a bowl until it looks evenly mixed.
  2. Mix the rest of the ingredients (honey, coconut oil, vanilla extract, maples syrup, stevia) together in pan until warm (Just warm, don’t overheat above 110 degrees).
  3. Pour mixture over dry ingredients and mix together thoroughly.
  4. Spread out on dehydrator trays and dehydrate at 110 degrees for 3 to 5 hours depending on how soft or crunchy you want it. If you do not have access to a dehydrator, you can bake the granola at 170 degrees in the oven for two hours, tossing and turning the granola a couple of times. Baking reduces the nutritional density and kills the enzymes so that is why I really recommend using a dehydrator. This will store for weeks in a container in the pantry.


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