There’s something special about homemade granola. When you make it yourself, it sends an aroma of a fresh-baked cake through your kitchen. And as with cakes, you can create an infinite number of flavors—only your imagination sets the limits. The best thing about it is that you know exactly what you’re eating: you won’t have to consume huge amounts of sugar, which is common in store-bought granola, and you’ll be able to increase the nutritional value by using a lot of nuts, seeds, and other goodness.
Granola can be baked in a conventional oven or dried in a dehydrator. I own an Excalibur. It consists of 9 ventilated trays (fitted with a mesh across) with a 15-foot / 1.4 m total drying surface area, as well as a timer with a 1–26-hour dial. It’s quite expensive but well worth the investment if you’re a raw foodie or want to make raw granola and natural sweets, or if you want to dry berries, fruits, vegetables, spices, mushrooms, and other tasty and nutritious goodies. I often use my dehydrator in the summer and fall so I can stock up for the winter.
The dehydrator’s drying time very much depends on the indoor temperature and air humidity, as well as on how much moisture your ingredients contain. Your best bet is to taste the granola and touch it so you’re sure you know when it’s completely done. NB! It’s important you follow the instructions for use specific to your own dehydrator.
Most of the granola recipes in this book can be made in both a conventional oven and a dehydrator. If baking granola in an oven, make sure you add nuts and seeds when the granola is out of the oven. That way, they’ll retain most of the nutrients. The same is also true of dried fruits and berries because they burn easily.
If you’re on a raw food diet, you shouldn’t heat granola above 107–113°F / 42–45°C— that way you’ll preserve all of its goodness. The downside to raw granola is that it doesn’t become as crispy as granola baked in an oven; and that it has to be dried much longer, in some cases, even up to a day. Granola will turn out much crispier in a conventional oven and will develop a toasted surface and flavor.
I usually use a combination of a little melted coconut oil and date syrup, or agave syrup, maple syrup, or honey, in order to bind the ingredients, and make it a little sweet and crispy. I sometimes add dates that I’ve presoaked in hot water for a few hours, which I then blitz to a paste. Occasionally I’ll also use a mashed ripe banana.
Unless you’re a strict vegan or using a dehydrator, you can also stir in lightly whipped egg white for extra crispness before putting the granola in the oven. The egg white lends a crispness that is difficult to achieve without adding a lot of sugar. Whether or not you want to use egg white is entirely up to you—up to two egg whites will be about right for approximately scant 6 cups / 700 g of granola.
The difference between granola and muesli is that granola contains oil and sweeteners, and that it’s baked, while muesli is fully raw, and doesn’t contain any oil or liquid. Otherwise, the ingredients tend to be almost the same.
Making your own granola and muesli is dead easy. Granola takes a little longer to prepare and, if you’re using a conventional oven, you’ll need to watch it so it doesn’t burn. In the following section I give some of my favorite granola and muesli recipes. Feel free to reduce/increase quantities or change ingredients if you feel like it.
Your muesli or granola will be what you put into it! All the ingredients should preferably be organic. The nuts, seeds, and grains should also be natural, i.e. unroasted, unsalted, and without additives. Coconut oil should be raw and organic. Dried fruit should preferably be sugar-free and oil-free. Raisins should definitely be organic, as they’re among the fruits most treated with chemicals.
Nuts, seeds, quinoa, buckwheat, millet, amaranth, and other grains will be more healthful and easier to digest if you presoak or sprout them—this prior step ensures they start to germinate and become living food. If you do not have the time, energy, or inclination to soak or sprout the above foods, just use them as they are, i.e. au naturel.
Soak nuts, seeds, or grains in water in a jar, for at least 6–8 hours, or overnight. Make sure the water covers the ingredients completely. The day after, just rinse them a few times, and let them dry on paper or in a sieve. Do bear in mind, though, that granola takes longer to dry if it contains presoaked or sprouted nuts, seeds, or grains.
Make sure you store muesli or granola in a dry and dark place. That way, they’ll stay crispy and fresh. For example, you can store them in a glass jar with an airtight lid, or in resealable or Ziploc® bags. I own a FoodSaver, a vacuum sealer that comes with a number of accessories, such as neat cans, plastic bags/plastic wrap, and bottle stoppers. It removes all the air from the container, which prolongs the granola’s or muesli’s shelf life. You can also use it to extend the shelf life of dried berries, fruits, vegetables, nuts, seeds, mushrooms, homemade smoothies, juices, and nut milk.
Homemade granola or muesli typically keeps for up to 1–2 months, but the longer it’s stored, the tougher it will get. If it becomes tough, place it back in the oven, but on a slightly lower heat. Or redry it in a dehydrator.
MAKES ABOUT 4¼ CUPS / 500 G PREPARATION TIME: 10 MINUTES
This seed muesli is naturally gluten-free and extremely high in fiber. It’s ideal for sprinkling over a smoothie bowl, porridge, or salad. Or why not add a few tablespoonfuls directly to a smoothie or smoothie bowl? The recipe makes about 4¼ cups of muesli, or 10–12 portions. You can replace the buckwheat with millet.
⅔ cup / 100 g buckwheat, natural
⅓ cup / 50 g hemp seeds, shelled
⅓ cup / 50 g chia seeds
⅓ cup / 50 g amaranth
¼ cup / 50 g quinoa, natural
⅓ cup / 50 g sunflower seeds, natural
6 tbsp / 50 g pumpkin seeds, natural
6 tbsp / 50 g sesame seeds, natural
3 tbsp / 30 g flaxseed, natural
4 tbsp / 30 g psyllium seeds
Mix all the ingredients in a large bowl.
Store in a dry, dark place in an airtight container at room temperature.
MAKES ABOUT 13 CUPS / 1.5 KG PREPARATION TIME: 10 MINUTES
I always have a supply of this divine fiber-rich and nutty muesli at home. A little goes a long way and will keep for a few months. The recipe makes about 3.3 pounds of muesli, but you can halve the ingredient quantities if you want to make a smaller batch. Feel free to exclude any of the ingredients you don’t have at home or replace them with alternatives of your choice. It’s ideal for taking into work in small, portion-sized, airtight resealable freezer bags.
4 cups / 400 g rolled oats (gluten-free, if necessary)
generous ½ cup / 100 g quinoa flakes
7 tbsp / 50 g hazelnuts, natural
⅓ cup / 50 g almonds, natural
7 tbsp / 50 g walnuts, natural
7 tbsp / 50 g pecans, natural
6 tbsp / 50 g pumpkin seeds, natural
⅓ cup / 50 g hemp seeds
⅓ cup / 50 g sunflower seeds
6 tbsp / 50 g mulberries, dried
generous ½ cup / 50 g coconut flakes, natural
6 tbsp / 50 g goji berries
6 tbsp / 50 g dried apricots, chopped
¾ cup / 100 g dried cherries, natural
¾ cup / 100 g blueberries, dried
¾ cup / 100 g cranberries, dried
¾ cup / 100 g raisins, seedless and organic
⅓ cup / 50 g chia seeds
⅓ cup / 50 g flaxseed
1 tbsp cinnamon, ground (optional)
1 tsp vanilla powder
1 pinch nutmeg, fresh-grated
1 pinch Himalayan salt or sea salt
Thoroughly mix all the ingredients in a large bowl.
This muesli is ideal for sprinkling over smoothie bowls, yogurt, sour milk, and almond or other nut milk.
Store in a dry, dark place in an airtight jar, or in resealable bags, at room temperature.
MAKES ABOUT 6¼ CUPS / 800 G PREPARATION TIME: 10 MINUTES
I usually nibble on this muesli when I really can’t beat my sugar cravings. It’s also perfect sprinkled over a green smoothie bowl. During harvest season I usually dry fresh fruit to have on hand in the pantry all year round. When I buy dried fruits, they have to be organic and free of additives. The only additive I’ll accept is ascorbic acid (vitamin C), which is sometimes used as an antioxidant agent in store-bought dried fruits. Some store-bought dried fruits may contain up to 50 per cent sugar and various vegetable oils, so watch out for them! A simple rule of thumb is that relatively heavy dried fruit usually contains a lot of sugar and oil.
3 cups / 300 g rolled oats (gluten-free, if necessary)
⅓ cup / 50 g chia seeds
⅓ cup / 50 g hemp seeds
scant ½ cup / 50 g goji berries
generous 1 cup / 100 g shaved coconut or coconut flakes
6 tbsp / 50 g pineapple, dried
6 tbsp / 50 g papaya, dried
6 tbsp / 50 g mango, dried
6 tbsp / 50 g banana, dried
3½ tbsp / 50 g coconut sugar
1 tsp vanilla powder
Thoroughly mix all the ingredients in a large bowl.
Good for sprinkling over smoothie bowls, yogurt, sour milk, or almond / other nut milk.
Store in a dry, dark place, in an airtight jar or resealable bags, at room temperature.
MAKES ABOUT 6¼ CUPS / 750 G PREPARATION TIME: 10 MINUTES
This is the ultimate on-the-go snack! I almost always carry this snack in my handbag, in my sports bag, or in the car—it’s a life-saver when I don’t have the time or opportunity to eat anything else. It gives me new vigor and energy, and silences the hunger pangs when I’m desperate for a bite. I portion the mix out in small airtight resealable plastic bags. An 11–15 ounce / 50–70 g portion will do.
The nuts should be natural, preferably organic and without additives. The raisins should definitely be organic, as they’re among the fruits most treated with chemicals.
7 tbsp / 50 g pecans, natural
7 tbps / 50 g walnuts, natural
7 tbsp / 50 g Brazil nuts, natural
⅓ cup / 50 g almonds, natural
7 tbsp / 50 g hazelnuts, natural
7 tbsp / 50 g pistachios, natural
⅓ cup / 50 g sunflower seeds, natural
6 tbsp / 50 g pumpkin seeds, natural
¾ cup / 100 g raisins, seedless
6 tbsp / 50 g physalis, dried
6 tbsp / 50 g cranberries, dried
6 tbsp / 50 g banana, dried
6 tbsp / 50 g mulberries, dried
6 tbsp / 50 g goji berries, dried
Thoroughly mix all the ingredients in a large bowl.
Good for sprinkling over a smoothie bowl, yoghurt, sour milk, or morning porridge.
Store in a dry, dark place, in an airtight jar or resealable plastic bags, at room temperature.
MAKES ABOUT SCANT 6 CUPS / 750 G PREPARATION TIME: 10 MINUTES BAKING TIME IN THE OVEN: 40–50 MINUTES IN THE DEHYDRATOR: 8–12 HOURS
Dry ingredients
1½ cups / 150 g rolled oats (gluten-free, if necessary)
¾ cup / 150 g millet, natural
generous ¾ cup / 100 g walnuts, chopped
generous ¾ cup / 100 g pecans, chopped
⅓ cup / 50 g flaxseed
3 tsp cinnamon, ground
1 pinch nutmeg, fresh-grated
1 pinch cardamom, ground
1 pinch Himalayan salt or sea salt
¾ cup / 100 g raisins, seedless and organic
dried banana slices
Wet ingredients
1 banana, ripe
2 tbsp coconut oil, raw
4 tbsp maple syrup
4 tbsp tahini
1 tsp vanilla extract
1 egg white, lightly whipped (optional)
Method
1. Mash the banana with a fork.
2. Mix all the wet ingredients until smooth in a bowl. Omit the egg white if you’re on a strict vegan diet or using a dehydrator. Add more maple syrup if you want a sweeter-tasting granola.
3. In another large-sized bowl, mix all the dry ingredients except for the raisins and dried banana slices. They need to be stirred in after the baking.
4. Combine the wet and dry ingredients and stir well to finish the mixture.
5. OVEN METHOD
» Preheat the oven to 300°F / 150°C.
» Cover one or two cookie sheets with parchment paper.
» Spread the mixture over the paper in an even layer.
» Bake the granola until it turns golden brown, 40–50 minutes, making sure to stir thoroughly halfway through the baking time (the less you stir, the chunkier the granola will be). Keep a close eye on the granola so it doesn’t burn. It should be crispy and dry, and get some color.
» Turn off the oven, open the oven door slightly, and allow to dry in the residual heat.
DEHYDRATOR METHOD
» Cover several trays with greaseproof paper.
» Spread the mixture evenly over the trays.
» Dry at 107–113°F / 42–45°C for 6–8 hours.
» Take the granola out, remove the greaseproof paper, and spread the granola over the tray (same as before, but without the greaseproof paper).
» Dry for another 2–4 hours. The granola should be completely dry. The drying time very much depends on the indoor temperature and air humidity, as well as on its moisture content. Taste and touch the granola so you’re sure it’s completely done. NB! Follow the dehydrator instructions.
6. Allow the granola to cool completely and stir in the raisins and dried banana slices. It should turn even crispier once cool.
7. Store in a dry, dark place, in an airtight jar. The granola will keep for several months, but the longer it’s stored, the tougher it will get.
MAKES ABOUT 6¼ CUPS / 800 G PREPARATION TIME: 10 MINUTES BAKING TIME IN THE OVEN: 40–50 MINUTES IN THE DEHYDRATOR: 8–12 HOURS
Dry ingredients
1½ cup / 150 g rolled oats (gluten-free, if necessary)
1 cup / 150 g quinoa, natural
1 cup / 150 g almonds, natural
⅓ cup / 50 g chia seeds
1 tsp cinnamon, ground
2–4 tbsp cacao, raw (to taste)
2 tbsp carob powder (optional)
1 pinch Himalayan salt or sea salt
1 ⅔ cups / 150 g shaved or grated coconut, natural
¾ cup / 100 g raisins, seedless and organic
5 tbsp / 50 g cacao nibs or raw chocolate,
70–85% raw chocolate, chopped (optional)
Wet ingredients
4 tbsp agave syrup or raw honey
3 tbsp coconut oil, melted
1 tsp vanilla extract
1 egg white, lightly beaten (optional)
Method
1. Mix all the wet ingredients, except the egg white, in a saucepan and heat over a low heat until the mixture becomes a little more fluid. Stir thoroughly until smooth. NB! Don’t heat the mixture above 113°F / 45°C, i.e. a little warmer than warm to the touch. Add more agave syrup or honey for a sweeter-tasting granola. If desired, stir in the egg white for a crispier granola. Omit the egg white if you’re on a strict vegan diet or using a dehydrator.
2. Mix together the rolled oats, quinoa, almonds, chia seeds, cinnamon, cacao, carob powder, and salt in a large bowl. NB! If using the oven, add the coconut when the granola is almost done. If using the dehydrator, stir it in now. Stir in the raisins and cacao nibs/raw chocolate when the granola is done and has cooled.
3. Combine the wet and dry ingredients.
4. OVEN METHOD
» Preheat the oven to 300°F / 150°C.
» Cover one or two cookie sheets with parchment paper.
» Spread the mixture over the paper evenly.
» Bake the granola for 40–50 minutes, making sure to stir carefully halfway through the baking time (the less you stir, the chunkier the granola will be).
» Sprinkle over the coconut when the granola is almost done (coconut burns easily and should only be toasted for a few minutes). Keep a close eye on the granola so it doesn’t burn. It should be crispy and dry. It’s hard to see when dark granola is done, so go by smell and taste.
» Turn off the oven, open the oven door slightly and allow to dry in the residual heat.
DEHYDRATOR METHOD
» Cover several trays with greaseproof paper.
» Spread the mixture to form a thin layer.
» Dry at 107–113°F / 42–45°C for 6–8 hours.
» Take the granola out, remove the greaseproof paper, and spread the granola over the tray (same as before, but without the greaseproof paper).
» Dry for another 2–4 hours. The granola should be completely dry. The drying time very much depends on the indoor temperature and air humidity, as well as on its moisture content. Taste and touch the granola so you’re sure it’s completely done. NB! Follow the dehydrator instructions.
5. When the granola is done, allow it to cool and then stir in the raisins and chopped chocolate. It should turn even crispier once cool.
6. Store in a dry, dark place, in an airtight jar. The granola will keep for several months, but the longer it’s stored, the tougher it will get.
MAKES ABOUT 6 CUPS / 850 G PREPARATION TIME: 10 MINUTES BAKING TIME IN THE OVEN: 40–50 MINUTES IN THE DEHYDRATOR: 8–12 HOURS
Dry ingredients
1½ cups / 150 g rolled oats (gluten-free, if necessary)
1 cup / 150 g buckwheat, natural
generous ¾ cup / 100 g hazelnuts, natural, chopped
½ cup / 50 g cashews, natural, chopped
½ cup / 50 g almonds, natural, chopped
⅓ cup / 50 g chia seeds
2–4 tbsp cacao, raw (to taste)
1 pinch Himalayan salt or sea salt
¾ cup / 100 g dried dates, stoned and chopped
scant ½ cup / 50 g dried figs, chopped
generous ¾ cup / 100 g cacao nibs or raw chocolate, 70–85% raw chocolate, chopped (optional)
Wet ingredients
4 tbsp date syrup or raw honey
3 tbsp coconut oil, melted
1 tsp vanilla extract (optional)
1 egg white, lightly beaten (optional)
Method
1. Mix all the wet ingredients, except the egg white, in a saucepan and heat over a low heat until the mixture becomes a little more fluid. Stir thoroughly until smooth. NB! Don’t heat the mixture above 113°F / 45°C, i.e. a little warmer than warm to the touch. Add more date syrup or honey for a sweeter-tasting granola. If desired, stir in the egg white for a crispier granola. Omit the egg white if you’re on a strict vegan diet or using a dehydrator.
2. Mix together the rolled oats, buckwheat, hazelnuts, cashews, almonds, chia seeds, cacao, and salt in a large bowl. NB! Stir in the dates, figs, and cacao nibs/raw chocolate when the granola is done and has cooled.
3. Combine the wet and dry ingredients.
4. OVEN METHOD
» Preheat the oven to 300°F / 150°C.
» Cover one or two cookie sheets with parchment paper.
» Spread the mixture over the paper evenly.
» Bake the granola for 40–50 minutes, making sure to stir carefully halfway through the baking time (the less you stir, the chunkier the granola will be). Keep a close eye on the granola so it doesn’t burn. It’s hard to see when dark granola is done, so go by smell and taste.
» Turn off the oven, open the oven door slightly and allow to dry in the residual heat.
DEHYDRATOR METHOD
» Cover several trays with greaseproof paper.
» Spread the mixture to form a thin layer.
» Dry at 107–113°F / 42–45°C for 6–8 hours.
» Take the granola out, remove the greaseproof paper, and spread the granola over the trays (same as before, but without the greaseproof paper).
» Dry for another 2–4 hours. The granola should be completely dry. The drying time very much depends on the indoor temperature and air humidity, as well as on its moisture content. Taste and touch the granola so you’re sure it’s completely done. NB! Follow the dehydrator instructions.
5. When the granola is done, allow it cool completely and then stir in the dates, figs, and cacao nibs or raw chocolate. It should turn even crispier once cool.
6. Store in a dry, dark place, in an airtight jar. The granola will keep for several months, but the longer it’s stored, the tougher it will get.
MAKES ABOUT 6 ⅔ CUPS / 750 G PREPARATION TIME: 10 MINUTES BAKING TIME IN THE OVEN: 40–50 MINUTES IN THE DEHYDRATOR: 8–12 HOURS
Dry ingredients
2 cups / 200 g rolled oats (gluten-free, if necessary)
scant ½ cup / 100 g amaranth, natural
½ cup / 50 g almonds, natural, chopped
½ cup / 50 g cashews, natural, chopped
⅓ cup / 50 g chia seeds
1 pinch Himalayan salt or sea salt
1 2⁄3 cups / 150 g shaved or grated coconut, natural
¾ cup / 100 g dried pineapple, preferably unsweetened, chopped
Wet ingredients
4–5 tbsp agave syrup or raw honey
4 tbsp coconut oil, melted
1 tsp vanilla extract (optional)
1–2 egg white(s), lightly beaten (optional)
Method
1. Mix all the wet ingredients, except the egg white(s), in a saucepan and heat over a low heat until the mixture becomes a little more fluid. Stir thoroughly until smooth. NB! Don’t heat the mixture above 113°F / 45°C, i.e. a little warmer than warm to the touch. Add more agave syrup or honey for a sweeter-tasting granola. If desired, stir in the egg white for a crispier granola. Omit the egg white if you’re on a strict vegan diet or using a dehydrator.
2. Stir together the rolled oats, amaranth, almonds, cashews, chia seeds, and salt in a large bowl. NB! If using the oven, add the coconut when the granola is almost done. If using the dehydrator, stir it in now. Otherwise, stir it in when the granola is done and has cooled.
3. Combine the wet and dry ingredients.
4. OVEN METHOD
» Preheat the oven to 300°F / 150°C.
» Cover one or two cookie sheets with parchment paper.
» Spread the mixture over the paper evenly.
» Bake the granola for 40–50 minutes, making sure to stir carefully halfway through the baking time (the less you stir, the chunkier the granola will be).
» Sprinkle over the coconut when the granola is almost done (coconut burns easily and should only be toasted for a few minutes). Keep a close eye on the granola so it doesn’t burn. It should be crispy and dry, and have acquired some color.
» Turn off the oven, open the oven door slightly and allow to dry in the residual heat.
DEHYDRATOR METHOD
» Cover several trays with greaseproof paper.
» Spread the mixture to form a thin layer.
» Dry at 107–113°F / 42–45°C for 6–8 hours.
» Take the granola out, remove the greaseproof paper, and spread the granola over the trays (same as before, but without the greaseproof paper).
» Dry for another 2–4 hours. The granola should be completely dry. The drying time very much depends on the indoor temperature and air humidity, as well as on its moisture content. Taste and touch the granola so you’re sure it’s completely done. NB! Follow the dehydrator instructions.
5. When the granola is done, allow it cool completely, and then stir in the pineapple. It should turn even crispier once cool.
6. Store in a dry, dark place, in an airtight jar. The granola will keep for several months, but the longer it’s stored, the tougher it will get.
MAKES ABOUT 6 ⅔ CUPS / 850 G PREPARATION TIME: 10 MINUTES BAKING TIME IN THE OVEN: 40–50 MINUTES IN THE DEHYDRATOR: 8–12 HOURS
Dry ingredients
3 cups / 200 g rolled oats (gluten-free, if necessary)
scant ½ cup / 100 g quinoa or millet, natural
generous ¾ cup / 100 g almonds, natural, chopped
⅔ cup / 100 g pumpkin seeds, natural
⅓ cup / 50 g flaxseed
4 tsp cinnamon, ground
½ tsp nutmeg, fresh-grated
½–1 tsp ginger, ground
¼ tsp cloves, ground
1 pinch Himalayan salt or sea salt
¾ cup / 100 g dried apples, preferably unsweetened
¾ cup / 100 g raisins, seedless and organic
Wet ingredients
5 tbsp apple sauce
4–5 tbsp agave syrup or raw honey
4 tbsp coconut oil, melted
1 tsp vanilla extract (optional)
1–2 egg whites, lightly beaten (optional)
Method
1. Mix all the wet ingredients, except the egg white(s), in a saucepan and heat over a low heat until the mixture becomes a little more fluid. Stir thoroughly until smooth. NB! Don’t heat the mixture above 113°F / 45°C, i.e. a little warmer than warm to the touch. Add more agave syrup or honey for a sweeter-tasting granola. If desired, stir in the egg white(s) for a crispier granola. Omit the egg white(s) if you’re on a strict vegan diet or using a dehydrator.
2. Mix together the rolled oats, quinoa, almonds, pumpkin seeds, flax seeds, and salt in a large bowl. NB! Stir in the apples and raisins when the granola is done and has cooled.
3. Combine the wet and dry ingredients.
4. OVEN METHOD
» Preheat the oven to 300°F / 150°C.
» Cover one or two cookie sheets with parchment paper.
» Spread the mixture over the paper evenly.
» Bake the granola for 40–50 minutes, making sure to stir carefully halfway through the baking time (the less you stir, the chunkier the granola will be).
» Keep a close eye on the granola so it doesn’t burn. It should be crispy and dry, and have acquired some color.
» Turn off the oven, open the oven door slightly and allow to dry in the residual heat.
DEHYDRATOR METHOD
» Cover several trays with greaseproof paper.
» Spread the mixture to form a thin layer.
» Dry at 107–113°F / 42–45°C for 6–8 hours.
» Take the granola out, remove the greaseproof paper, and spread the granola over the trays (same as before, but without the greaseproof paper).
» Dry for another 2–4 hours. The granola should be completely dry. The drying time very much depends on the indoor temperature and air humidity, as well as on its moisture content. Taste and touch the granola so you’re sure it’s completely done. NB! Follow the dehydrator instructions.
5. When the granola is done, allow it to cool completely, and then stir in the dried apples and raisins. It should turn even crispier once cool.
6. Store in a dry, dark place, in an airtight jar. The granola will keep for several months, but the longer it’s stored, the tougher it will get.
MAKES ABOUT 6¼ CUPS / 750 G PREPARATION TIME: 10 MINUTES BAKING TIME IN THE OVEN: 40–50 MINUTES IN THE DEHYDRATOR: 8–12 HOURS
The sweetened blueberries make this granola a luxurious treat. If you prefer, feel free to use unsweetened ones. The tart strawberries and raspberries lift the flavor.
Dry ingredients
2½ cups / 250 g rolled oats (gluten-free, if necessary)
generous ½ cup / 100 g quinoa, natural
⅓ cup / 50 g chia seeds
1 pinch Himalayan salt or sea salt
generous 1 cup / 100 g grated coconut, natural
¾ cup / 100 g dried blueberries, sweetened
6 tbsp / 50 g dried raspberries, natural
6 tbsp / 50 g dried strawberries, natural
Wet ingredients
4–5 tbsp agave syrup or raw honey
4 tbsp coconut oil, melted
2 tsp vanilla extract (optional)
1–2 egg white(s), lightly beaten (optional)
Method
1. Mix all the wet ingredients, except the egg white(s), in a saucepan and heat over a low heat until the mixture becomes a little more fluid. Stir thoroughly until smooth. NB! Don’t heat the mixture above 113°F / 45°C, i.e. a little warmer than warm to the touch. Add more agave syrup or honey for a sweeter-tasting granola. If desired, stir in the egg white(s) for a crispier granola. Omit the egg white(s) if you’re on a strict vegan diet or using a dehydrator.
2. Mix together the rolled oats, quinoa, chia seeds, and salt in a large bowl. NB! If using the oven, add the coconut when the granola is almost done. If using the dehydrator, stir it in now. When the granola is done and has cooled, stir in the blueberries, raspberries, and strawberries.
3. Combine the wet and dry ingredients.
4. OVEN METHOD
» Preheat the oven to 300°F / 150°C.
» Cover one or two cookie sheets with parchment paper.
» Spread the mixture over the paper evenly.
» Bake the granola for 40–50 minutes, making sure to stir carefully halfway through the baking time (the less you stir, the chunkier the granola will be).
» Sprinkle over the coconut when the granola is almost done (coconut burns easily and should only be toasted for a few minutes). Keep a close eye on the granola so it doesn’t burn. It should be crispy and dry, and get some color.
» Turn off the oven, open the oven door slightly and allow to dry in the residual heat.
DEHYDRATOR METHOD
» Cover several trays with greaseproof paper.
» Spread the mixture to form a thin layer.
» Dry at 107–113°F / 42–45°C for 6–8 hours.
» Take the granola out, remove the greaseproof paper, and spread the granola over the trays (same as before, but without the greaseproof paper).
» Dry for another 2–4 hours. The granola should be completely dry. The drying time very much depends on the indoor temperature and air humidity, as well as on its moisture content. Taste and touch the granola so you’re sure it’s completely done. NB! Follow the dehydrator instructions.
5. When the granola is done, allow it to cool completely, and then stir in the blueberries, raspberries, and strawberries. It should turn even crispier once cool.
6. Store in a dry, dark place, in an airtight jar. The granola will keep for several months, but the longer it’s stored, the tougher it will get.
