Holly’s Happy Morning Granola

7 cups rolled oats *(see substitute below for gluten free)

1 tsp. sea salt

1-2 Tbs. Cinnamon

1 cup wheat germ (fresh, not defatted) *(see substitute below for gluten free)

½ cup sunflower seeds (or Pumpkin Seeds)

3/4 cup honey or maple syrup

1 Tbs. vanilla (not imitation) or several vanilla beans

½ cup Almond milk (I generally always use fresh)

½ cup melted coconut butter

Mix dry ingredients together. Mix liquid ingredients and add to dry ingredients. Mix thoroughly. Spread on Teflex® sheet and dehydrate @ 105° for approximately 24 hours or until crunchy. Let cool and store in airtight container.

(If you do not own a dehydrator, you can bake this granola in the oven for 1-2 hours at 250°, however it will no longer be a raw and living food. When foods are cooked at higher temps the enzymes so vital to good heath are killed, and much of the nutritional value is lost.)

Add 1 cup raisins and some chopped nuts that have been soaked and dehydrated. (Watch for a future post on why we should always soak nuts before consuming them)

For Chocolaty Granola:

Replace cinnamon with ¼ – ½ cup raw cocoa or raw carob

Combinations I like:

¼ c. cocoa and 2 Tbs. vanilla for a rich flavor

½ c. raw cocoa or carob and 1 Tbs. vanilla for a very chocolaty granola

I like raisins and walnuts in the cinnamon granola, and pecans or macadamia nuts in the chocolaty granola. Banana is yummy in either. Fresh apple is so good with the cinnamon granola.

*To Make a Gluten Free version of this Granola:

Substitute gluten free rolled oats for the regular rolled oats and use Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal or Bob’s Brown Rice Farina Creamy Rice Hot Cereal in place of the wheat germ.


Experiment and try your own combinations.

I’d love to hear the wonderful combinations that you come up with!


Enjoy and be in good health :)

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