Raw, Vegan Almond and Coconut Granola
September 25, 2013

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Last week, when I shared my recipe for homemade raw, vegan coconut “yogurt,” I mentioned a few of my favorite raw granola (or raw-nola) recipes. These include:

Yum! Granola is one of my favorite things around, and I love making raw versions with buckwheat. They’re easy to adapt with different flavors and mix-ins, and the buckwheat gives them incomparable crunch.

I’ve been on a raw-nola roll lately, and today’s recipe is the latest and greatest creation. It’s a relatively simple raw-nola, but hints of cinnamon and coconut make it special. As with all raw-nolas, I’ve been enjoying it with homemade almond milk, with fruit, as a snack (dry), or with my coconut yogurt. Since many of you have asked about a baked option, I did test this recipe in the oven, too, and have given instructions below! Note that the buckwheat will get relatively firm after baking, so prepare yourself for some colossal crunch!

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Raw, Vegan Almond and Coconut Granola

Author - Gena Hamshaw

Ingredients

  • 1 1/2 cups buckwheat soaked and dehydrated (see instructions here)
  • 1 cup shredded coconut
  • 1/3 cup almonds sliced
  • 2 tbsp flax meal
  • 1 teaspoon cinnamon
  • 1/2 cup almond butter
  • 1/4 cup water
  • 1/3 cup coconut nectar or maple syrup

Instructions

  • Mix the buckwheat, coconut, almonds, cinnamon, and flax together in a mixing bowl.
  • Blend together the almond butter, water, and coconut syrup. Pour it over the dry ingredients and use your hands to mix it all thoroughly.
  • Place the granola onto a Teflex-lined dehydrator sheet (you can use parchment paper in place of Teflex) and dehydrate at 115 degrees for four hours. Mix the granola up a bit and break it apart on the sheet. Dehydrate for another four hours, or until totally dry.
  • Alternately, you can toast the granola at 325 degrees for about twenty-five or thirty minutes, or until it's golden and fragrant. Allow it to cool completely before serving; it will firm up as it cools.
  • Makes 3-4 cups.

I hope you enjoy this crunchy, tasty treat as the weather continues to cool off! In the meantime, I look forward to seeing you back here tomorrow.

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xo

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Categories: Breakfast, Gluten Free, Raw

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    22 Comments
  1. Hi Gena !
    I just tried your recipe and it is purely delicious !!! Thank you 🙂
    Being a busy mum with two little kids I made some slight changes… I used 150g buckwheat which I soaked overnight and then sprouted for 24h. Didn’t dehydrate it and just mixed it with the other ingredients as mentioned in your recipe. I also added 1/3 cup of pumpkin seeds, which I soaked overnight, as well as the almonds. Having no flax meal, I added the flaxseeds to the blender with the liquid ingredients. Having used more wet ingredients than indicated in your recipe, I have first started dehydration at 145F for 1 and 1/2 hour, and then continued on 115F for approx. 8 hours. The result is wonderful. Thanks again and have a wonderful day !
    Julia

  2. Hi! Love this stuff! 🙂 Best granola I’ve ever had.
    Just wondering what you’d consider a serving size/portion? I know this is full of healthy nutrients and good fats, but it’s quite a calorie bomb and I’m trying to watch my intake.
    Thank you!! Your site is amazing.
    Sarah

  3. This sounds great! I usually make the same granola over & over – I should switch it up. And I already have a batch of buckwheat crispies ready to go!

  4. I’m out of granola and need to make a batch tomorrow, so this is perfect timing! Making the dehydrated buckwheat is such a PITA, but it really is the most important ingredient, I’ve found.

  5. I love your beet hemp granola but mine wasn’t “raw-nola” as I had to use an oven.
    This new recipes sounds fab. You know I’m a fan of anything coconut!

  6. I just got rid of my dehydrator because I never used it! Wondering if this could be done in an oven–I know it wouldn’t be considered raw, but I don’t care.

    Funny, because this looks very similar to my breakfast this morning–something about bananas, granola, & milk that is soo satisfying.

    • Got rid of it?!?! Oh man, sad face. They are so useful for snacks. But I give a baked option in the recipe, below the dehydration option, so you’re good to go.

      • I know, I was sad to let it go, but I had to be honest with myself. In the 5 years that I had had it, I only used it a handful of times. I’m trying to let go of anything I don’t actually use very much & only keep the essentials. But yes, it does make me a bit sad (I had an excalibur!) especially when I see a recipe like this.

  7. This looks so yummy! My bf has been crazy for coconuts lately, and I feel like he would love this. We are all about the coconuts here in Thailand 🙂 <3

      • Not to be cliche, but it has been totally life changing! I highly recommend giving up all your stuff and ditching to another country at least once a lifetime 🙂 Just like you did for your post bac!

        • Could also try what I’m doing: try studying in a totally unfamiliar country, language, culture wise 🙂 The downside is that it is impossible to get fresh coconuts here. Heck, even the (imported) prepared coconut milks all contain added ingrediets (eg, various types of gums / thickeners)