Eastern Shore Honey Nut Granola is relatively easy to make and keeps for weeks in an airtight container.
Do you own a dehydrator? It comes in handy for so many tasks. I have used it to dry flowers, like lavender and other edible flowers, for use in salads and candy-making. In addition, it’s great for drying fruit and herbs for eating or using in recipes. If you are new to dehydrating this beginners guide may help.
When you use a dehydrator for cooking, the food does not reach temperatures higher than 130-150 degrees. If you are short on space or prefer not to invest in a free-standing dehydrator you can use other techniques.
Raw food, above all, is just plain good for you. This raw honey nut granola may be eaten right out of the bag or served with plant-based milk. We top greek yogurt with this honey nut granola, adding in a drop of Spring Honey and a handful of fresh berries. In any event, this simple granola aims to please nut lovers everywhere; it’s rich, nutty, and sweet, and loaded with good fat. When you eat enough good fats it leads to satiety, and that means fewer cravings.
Adapting Eastern Shore Honey Nut Granola
You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Let your inner chef come out and play! Change up this recipe! Here are some ideas –
- Try some dehydrated ginger for a little kick
- Consider adding unsweetened raw shredded coconut prior to baking
- Dried banana or strawberry chips make a lovely addition (after baking)
- Add 1/2 cup of chocolate chips
- For a taste of fall, add one tbsp. of orange rind and some ground cloves
- Feeling fruity? Throw 1/2 cup of dried cranberries or raisins
- Mix up the nuts, swap raw cashews with the almonds, but make sure to soak overnight to activate those enzymes
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Honey Nut Granola
- 3 c old-fashioned rolled oats
- 2 c raw almonds roasted
- 1 c raw pumpkin seeds hulled
- 1 c ground flax
- 1 1/4 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 c honey
- 1/2 c coconut sugar
- 1 c organic peanut butter smooth or chunky
- 1/2 c organic almond butter
- 1 1/2 tsp. vanilla
- 2/3 c coconut oil melted
- 3/4 cup chopped dates dried
Heat the oven to 325°F.
Line a large baking sheet with parchment paper.
In a large bowl, combine oats, nuts, seeds, flax, salt, cinnamon, and ginger.
In a small saucepan, mix the honey and sugar.
Bring to a simmer over medium heat, stirring constantly.
Turn off heat and stir in the nut butters and vanilla until smooth.
Pour over the oat mixture, add oil, and stir thoroughly.
You may need to use your hands.
Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking.
Transfer to a large bowl and add the dates.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.