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:
- My original “raw-nola” (the only raw, vegan granola you’ll ever need, as I so showily called it)
- Kale-nola with buckwheat and cacao
- Raw cocoa crunch granola
- Beet and hemp granola
- Raw, vegan “cheater’s” granola
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!
- 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
- 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.