I LOVE to make granola (this isn’t a surprise if you read my blog PUREmamas). There really isn't anything better for breakfast than a healthy homemade breakfast cereal. And it's nutritious, full of healthy fiber, protein, fats, and carbohydrates.
But the granola I usually make is raw sprouted and dehydrated. Not your typical oven-cooked breakfast. Many people don't own dehydrators (although I highly recommend that you buy one). And I do not suggest that you follow a recipe that calls for a dehydrator and then use the oven instead. It never turns out right (i.e., my kale chip recipe)—and those of you who have done this know what I'm talking about. It changes everything. So, today I've created a “sprouted and dehydrated” style granola that calls for an OVEN! Yay.
It's full of wonderful grains. The grains are germinated first and the seeds are sprouted. It's gluten-free. And I sweeten it only with coconut sugar and honey. That's it.
I hope you enjoy this breakfast in a big bowl topped with fresh fruit and fresh almond milk. Or good goats milk, which is another favorite.
JULI'S FANCY SPROUTED GRANOLA
• 1/2 cup millet, soaked in water for 1-2 hours and rinsed
• 1/2 cup buckwheat, soaked in water for 1-2 hours and rinsed
• 1 Tbsp. chia seeds, soaked in water for 10 minutes
• 1 cup certified gluten-free oats
• 1/2 cup sprouted sunflower seeds (you can buy these, sprout yourself, or just use raw seeds)
• 2 vanilla beans
• 1 tsp. cinnamon
• 1/3 cup coconut sugar
• 2 heaping Tbsp. good quality organic honey
• 1/4 cup coconut oil, melted
• 1 pinch sea salt
*Try to use organic options when possible.
1. First set the millet and buckwheat aside and let it soak in water for at least an hour. Do the same with the chia seeds, except for 10 minutes.
2. In a food processor, chop up the oats and sunflower seeds until they are evenly distributed and chopped but not so much they are turned into a flour (about 10 seconds).
3. Add chia seeds, coconut sugar, honey and melted coconut oil. Pulse again until thoroughly mixed (like 5-10 seconds).
4. Add the rest of the ingredients and pulse one last time until the mixture is evenly combined (again about 5-10 seconds).
5. Put mixture onto a cookie sheet lined with parchment paper. If you don't have parchment paper try and grease the pan a bit using a coconut oil spray or just rub coconut oil with a towel.
6. Cook at 350 degrees F for about 30 minutes. Please stir the mixture with a spatula every 5 minutes or so.
7. Let cool and enjoy. Store in a dry container in the fridge for a long shelf life.
Hope you enjoy!
— Juli Novotny of Pure Mamas