This recipe sprouts for 1 day, soaks for one hour, takes 30 minutes to prep and then 2/3rds of another day to dehydrate. Why would anyone got to the trouble of making this? Well, I’m a sucker for recipes that end with the instruction to “enjoy”, and I suck at “real” (sugar high-inducing) granola (see efforts 1 and 2). So I figured a raw one might work for me better. Besides, it’s SO much better for you (and me). But I’ll admit, some of it became beautiful granola clusters and some just didn’t, and by the time I ate my way through 3/4 of it I decided to take the rest and kill its raw food goodness by sticking it on the stove with some water and turning it into oatmeal-like hot comfort food. I’ll never be raw. I’m okay with that. In fact, I’m ecstatic.
1 cup oat groats (a bit weird, but I don’t get along with buckwheat and these are less processed than flaked oats)
1 cup medjool dates (soaked for at least 1 hour in 1 cup water if they’re not that soft. Medjools are the big ones that taste only halfway like cough syrup. Tunisian dates are better since they’re more honey-like, but you’ll need more of them. Iranian dates have a bit of a fruitier taste to them which would work, but might be too much for the recipe. Use what you have…just not regular, pitted dried out dates that should only ever be used for your Grandmother’s disgusting date squares. Don’t get me wrong, I love date squares! Just not those)
1/4 cup sunflower seeds
1/2 cup almonds
1 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 vanilla bean
1) 2 days before you want to eat raw granola soak the sunflower seeds in a bowl of cold water and place in the fridge overnight. Do the same with the almonds and another bowl, and do the same with the oat groats and another bowl. Or you can do like many raw foodists do and soak your nuts the day you purchase them, then the next day dehydrate them on a baking sheet in the oven at the lowest possible temperature with the door left slightly ajar (takes about half a day if you remember to turn them over halfway), then freeze them for later use. Enzyme-inhibiting-free nuts at your service.
2) In the morning soak the dates in just enough water to cover for 1 hour. (Skip this step if they’re soft)
3) Drain the dates and reserve the soak water in a small saucepan. Bring the water to a boil and add the vanilla bean. Reduce heat to a simmer (you can also add fresh ginger here instead of or in addition to the powdered ginger later). Simmer the bean for at least five minutes. The longer, the better.
4) Pour the liquid into the blender and remove the vanilla bean and ginger. Wash the vanilla bean and leave it somewhere to dry. You can re-use it if you store it in an air-tight container once it’s dry.
5) Blend dates, cinnamon, nutmeg, and powdered ginger along with the vanilla-infused liquid.
6) Drain the sunflower seeds, almonds, and oat groats and rinse under cold water. Spread evenly on 2 large baking sheets.
7) Pour date mixture over oats and seeds and stir to combine.
8) In a real dehydrator you could just dehydrate this at 115 degrees for 16 hours and it’ll get beautifully crispy and granola-like. the oven won’t get you to that state of granola perfection, but it’s not bad. Stick the trays in the oven on the lowest possible temperature with the door slightly ajar for about half a day and stir periodically. Rotate the pans around so the granola dehydrates sort of evenly. When you’re happy with the crunchiness of it, it’s done. If you pre-soaked and dehydrated your nuts they may want to burn on you, so be careful. Even at this low a temperature your seeds can go from flavourful to dead pretty easily.
5) And, as always, enjoy!
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