Crunchy, No-Oat Apple Almond Granola
This apple almond granola is a game-changer! It's:Oat-free: Perfect for those with gluten sensitivities or who just want to try something different.Packed with Flavor: Almonds, pumpkin seeds, flax seeds, and spices create a delicious and satisfying mix.Super Nutritious: Loaded with healthy fats, fiber, and antioxidants.Easy to Make: Just toss everything in a food processor and dehydrate!
Ingredients
- 1 cup raw almonds soaked for 4-6 hours
- 1/2 cup raw pumpkin seeds
- 1/2 cup flax seeds
- 2 crisp apples
- 1 orange zested and juiced
- 8-10 Medjool dates
- 1/2 cup dried mulberries soaked for 5 minutes
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1 tsp grated ginger optional
- 1/4 tsp licorice salt or Himalayan salt
Instructions
Make the Granola Base:
- Soak your almonds, pumpkin seeds, and flax seeds for at least 4 hours and 10 minutes for (mulberries). Drain and toss them into a food processor with the orange juice, zest, spices and vanilla. Pulse until combined, but leave some texture.
Add the Fruity Fun:
- In the same food processor, blend the dates, apple, mulberries.You want some chunky pieces, so don't overdo it! Combine this mixture with the almond base and stir well.
Dehydrate it Up:
- Spread the mixture onto silicone sheets or parchment paper, using a spatula to make an even layer. You might need 3 sheets! Dehydrate for 8-10 hours, or until completely dry.
Breakfast Bowl Time!
- Pour your favorite milk into a bowl and top with a generous helping of your homemade granola. Add fresh fruits, nuts, and any other toppings your heart desires. Enjoy!
Video
Notes
- Get creative with your mix-ins! Try adding raisins, goji berries, buckwheat groats, or your favorite dried fruits.
- Make a big batch and store it in airtight containers in the fridge for up to 8 weeks.
- Enjoy your granola warm or cold - both ways are delicious!
- This recipe is easily doubled or tripled if you have a big family or love to share.