My mom and I, without knowing what the other was doing, both made raw sprouted granola as gifts for Christmas. Very different recipes, but equally yummy outcomes. Below is my recipe for banana bread granola which I sprouted to make the grains a bit easier to digest. It can be hard to find raw rolled oats, but you can get them online here.
Like mother, like daughter!
Banana Bread Granola
2 bananas – super ripe
6 dates – pitted
1 tbsp vanilla
1/2 tsp himalayan salt
1 tsp cinnamon
1/2 cup almonds – soaked
1/2 cup walnuts – soaked
1/2 cup shredded coconut
1/4 cup cacao nibs
3 tbsp chia seed
3 cups raw rolled oats – soaked
Place bananas, pitted dates, vanilla, salt and cinnamon in a food processor and purée until smooth and all are combined. Add purée to a large bowl and set aside.
Add almonds, walnuts and coconut into the food processor and pulse for a few moments to chop them into smaller pieces. Add to large bowl of purée with remaining ingredients and mix well. I found just doing this with my hands worked the best.
For raw granola: Spread evenly on teflex non-stick sheets and dehydrate at 105° F for 6 hours. Remove from dehydrator, and with a spatula, flip the granola and break up large chunks to ensure even baking. Dehydrate for another 6-8 hours. Store in an airtight container.
For baked granola: Spread evenly on cookie sheets and bake at 300° F for 30 minutes. Remove from oven, and with a spatula, flip the granola and break up large chunks to ensure even baking. Bake for another 20-30 minutes. Let cool and store in an airtight container.