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!