8 cups oats, rolled (raw)
1 cup almonds, slivered
1 cup apricots, dried, chopped
1 cup dates, chopped
1 1/2 cups raisins
2 cups coconut, unsweetened
1 cup pecans, ground fine
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup water
1/2 cup olive oil
1 cup honey (or agave)
Blend water, oil, and honey in blender until thoroughly
mixed. In a large bowl combine the rest of the ingredients and mix well. Pour the
liquid mixture over the dry mixture and combine until well coated. Place mixture in
shallow pans to bake. (I use 2 - 11 X 14 baking dishes). Bake at 250 degrees for
about 1 1/2 hours, stirring every 20 minutes. Mixture should be somewhat crunchy.
Let cool completely before storing. You could also place oven on warm and leave in
for about 4 - 6 hours stirring every hour. Some people put the oven on warm, put the
granola in and then turn the oven off, and leave the granola in overnight without
stirring. Although this way takes longer, you will not be killing all of the enzymes
because you won't be heating to the killing temperature.
To make this a
truly raw dish, substitute sprouted oat grouts or sprouted buckwheat for the rolled
oats and then spread evenly over several dehydrator mesh trays and let dehydrate at
105 degrees until dry.
Serve with raw almond milk or eat as trail
mix |
