This raw vegan granola is fruity and nutty, carrying through the full flavors because they’re kept in the raw. This recipe is both raw & vegan, and although I have seen some super complicated raw granola recipes, this is NOT one of them. You’ll find that this recipe is super simple and very cost-effective as well.
Raw vegan granola is one of those make-it-all-the-time recipes that can be not only easily mastered but easily tweaked and adjusted to one’s tastes as well, so take a look at what you need in order to get started:
- 1 1/2 cups rolled oats
- 1 1/2 cups dried cherries (or raisins, or fruit of your choice…but seriously, cherries!)
- 1/2 c pumpkin seeds
- 1/4 c ground up flax seeds
- 1/4 c agave nectar
- 1/2 tsp almond extract
Yes, that’s really it. So, let’s get started:
Ready for the super complicated instructions? Well, here they are: Mix everything together. Throw it in the dehydrator overnight. (If you don’t have a dehydrator, this stores as-is in the fridge just fine; it just will be noticeably softer.)
If you like, you can top it off with some creamy cashew milk, and maybe you’re wondering just how you can make that yourself: (Note if you’re nut-free: Try coconut milk instead with this raw vegan granola!)
In a blender, combine 3 c water to 1 c nuts. Add a bit of agave nectar for sweetness if you like–a TBS or two should be plenty.
Cashew milk stores well in a mason jar kept in the refrigerator. It will keep about as long as dairy milk does. Pour a bit of cashew milk on your raw granola & remember back to the days you were a child, eating bits of cereal and milk. Making your own cashew milk mixes things up a bit (no pun intended!) and provides a great natural source of vitamin E, iron, magnesium, copper, and more!
Try this super easy recipe combo at home, and let us know what you think!
One thought on “Raw Vegan Granola from Your Very Own Kitchen”
I LOVE LOVE LOVE this! Taking it to the gym and the beach and pretty much everywhere now…