Spiced and lightly sweetened, this high protein all nut granola is delish! The first time I made it, Elena and I kept going back for taste tests before it was all the way done in the dehydrator! It’s also super easy to play around with the ingredients. This granola sticks together in delightful “clumps”, just perfect for snacking on or sprinkling over yogurt.
It’s made a great snack for a hungry pregnant women and a growing three year old. It’s so easy to throw some in a little bag on the way out the door- a perfect snack for after my daughter’s ballet class. She just has her first class yesterday and was extremely excited about it and had a great time. With tippy toes, bunny hops, “picking cherries” and jumping over a mud hole, she thought the class was just about the funnest thing she ever did. Joel and I loved her joy. It just brings you so much happiness to see your kids enjoying and experiencing new exciting things. But it was also a little sad for us. Joel’s mom, who so recently passed away, was a professional ballet dancer. She had mentioned wanting to do some kid fitness with Elena. We were sad that she never got the opportunity. So it was a bittersweet moment for us.
I did make this using a dehydrator (I exchanged advertising on this site for an excaliber dehydrator with culturesforhealth.com, and I am loving it, review to come soon), but if you have an oven that goes down to 150 degrees, you can also use it. I’ve also made nut granolas by coating raw (or soaked and dehydrated) nuts with honey and coconut oil and spices and then roasting them in the oven. Also delicious. If you used both the soaked and dehydrated nuts and then also roasted them, you would most likely reduce the phytic acid levels the most. But serving this nut granola with high in mineral yogurt reduces the impact of the phytic acid. I love how this granola dehydrates into clumps. It’s just so delicious!
Apple Cinnamon Nut Granola
This recipe was adapted from this recipe. Thanks, Spunky Coconut for the inspiration!
- 4 heaping cups of roughly chopped nuts (I’ve used all almonds and a combination of almonds and walnuts), soak in a warm place for about 12-18 hours, changing the water at least once. Rinse and drain well.
1 cup of applesauce, unsweetened
1/4 cup of maple syrup or honey
1 cup of shredded coconut, optional
2 tablespoon chia seeds, ground in a coffee grinder (optional)
1-1 1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
In a large bowl, combine the nuts, applesauce and sweetener. In a small bowl combine the rest of the ingredients and then mix in with the nut mixture. Spread evenly on the dehydrator sheet and dehydrate at 115 degrees until dry and crispy (took all day for me). Store in an airtight container. Enjoy!
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Where do you get your chia seeds and do you have a post on the benefits of using them?
Hi Kimi. I was thinking of making this sometime this week. I was just wondering if you are soaking the nuts in plain water or adding something to it? I’ve heard of people soaking nuts in salt water so I didn’t know if I should do that or if plain water is fine. Thanks, Kari
Sally Fallon recommended using salt in Nourishing Traditions. However, salt may hamper reducing phytic acid (and I don’t know if she still recommends using it or not). So I have been not using salt.
The salt is so it doesn’t mold. Soaking nuts without salt can cause them to mold, and that can be REALLY bad for you. 🙂
Looks yummy! Since we’re tolerating sprouted grains I’m about to try crispy nuts! If that goes well I will have to make this because my daughter LOVES nuts!
Looks so Good! I cannot wait to try this.
this looks yummy! i have a miracle dehydrator (http://www.amazon.com/Miracle-972-Dehydrator-Four-dehydrator/dp/B000H6P8V8) that has about 3/16 inch square holes. it’s great for nuts, but i’ve been concerned about something like granola. will it work or should i find some metal mesh i can cut to shape to lay in it? any suggestions?
i make a fermented cereal with steel cut oats, sun seeds, flax, banana, coconut oil, spices…in the oven at the very lowest setting, but i’m afraid it sometimes goes over 150…
would appreciate your thoughts on my dehydrator if you have time!
thanks, katy
You can always leave your nuts in bigger pieces so that they don’t fall through. 🙂 Generally dehydrators will have some type of insert you can buy for smaller items. I don’t know about this brand, but you could ask the manufacture if they had something like that.
My dehydrator has big holes like that, too. When I want to dry shredded carrots, nuts, or anything smaller, I use parchment paper that I cut to fit my trays- they have a larger hole in the middle for air circulation and I cut that out of the parchment paper so air still is able to move around in there. It’s worked well for me- hope it does for you, too!
PS The parchment paper lasts a *very* long time used like this- I store the sheets flat when I’m not using them.
Your granola looks so yummy! 🙂
Now this is my kind of granola, Kimi! Something with a little heft and crunch to it. 🙂 Yum, I’m definitely making this … maybe this weekend.
Thank you!
Shirley
Kimi,
This sounds wonderful and am putting it on my list to make!! I do not have a dehydrator so will be using my oven at 150. Will I need to watch it more closely since the temperature will be higher? I’m sure it won’t take as long.
Thank you for sharing!
LaDonna
I am assuming that it won’t take as long (maybe 6-8 hours). I would just check it every couple of hours at first, and then start checking it more close together as it nears being done. 🙂
Have you tried this without the applesauce? Do you think the maple syrup is enough sweetener?
I just made up a batch of this, and it is absolutely wonderful! I’m so excited as I’ve been having a hard time finding something grain-free to replace the homemade soaked granola we were eating (we’re on GAPS for the next 6 months). Thank you for the great recipe!
Did you mean dehydrate at 150 or 115 degrees thank you alison
I made this today and although it is still dehydrating, it is delicious! I have been returning to the dehydrator for a taste test every few hours…I’ll be lucky if there’s any left by the time it’s done!
It had been very interesting reading about soaking and reducing phytates. In all my health reading you are the first I’ve read to talk about them in a major way. Interesting…
@ Lisa, the apple adds a delicious flavour to it.
God bless you heaps, Kimi. You’re an inspiration!
This looks great. I have been looking for a grain free granola. I may add coconut flakes.