Homemade Granola for Chia Bowl Challenge Day 8. (BONUS Post)

As my grandmother used to say, “Tell the truth and shame the devil.” If you’re like me, then you previously thought that homemade granola was just for long-haired, anti-establishment, commune-dwelling lovers of life? Well, thankfully, we were wrong!

I’ve always enjoyed store-bought granola bars, until I became aware that they are a generation twice removed from what real, healthy granola is supposed to be. There are healthier options available now, but even they can be high in natural, unprocessed sugars as evidenced by their overly sweet taste. For a girl trying to keep her sweet tooth in check, they can be the first step down a slippery slope. No bueno! So I just went without…until a recent raw food retreat opened my eyes to how ridiculously easy homemade granola is to make.

Being able to re-introduce granola to my diet has been a game changer and has immensely increased my enjoyment of chia bowls, smoothies and salads. I particularly enjoy it on its own as a cereal. Homemade granola is full of healthy fats, vitamins, protein and fiber from the various nuts, seeds and dried fruits. The sweetness from honey or the lower glycemic sweeteners is present, but in a backup singer kind of way, letting the spices take center stage as they warm you from the inside and give you a hint of nostalgia. With endless possibilities for flavor combinations you really can’t go wrong.

The homemade granola recipe included here is a basic one. Feel free to customize with your fave nuts, seeds, and dried fruits. Suggested sweeteners for you to try that are raw and lower on the glycemic index scale are jerusalem artichoke syrup and yakon syrup. Raw honey is a great alterative, just be mindful of the sugar content. Be sure to comment below with any questions or successes!

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Homemade Granola
Prep time
Cook time
Total time
A basic recipe for homemade granola that you can easily customize.
Recipe type: Raw, Vegetarian, Clean Eating
Serves: 3 cups
What you'll need
  • 1½ C buckwheat groats
  • ¾ C rolled oats
  • ½ cup sunflower seeds
  • ½ cup cashews
  • 3 TBS raw honey
  • 2 -3 TBS raw coconut oil
  • 1½ tsp cinnamon (or you can combine 1.5 tsp of any warm spices)
  • sea salt to taste
What to do
  1. Preheat oven to 300 and use middle rack or use a dehydrator.
  2. Soak all grains, nuts and seeds in filtered water overnight.
  3. Drain well.
  4. Combine honey, coconut oil and spices and mix well.
  5. Stir wet ingredients into grain mixture and mix well.
  6. Add sea salt to taste.
  7. For oven:
  8. use a rimmed baking sheet
  9. bake for 15 min, then stir and continue baking another 5-15 min untill granola is light brown
  10. cool to room temperature stirring occasionally, granola will harden as it cools
  11. Place in airtight container
  12. For dehydrator:
  13. Use paraflex (silicone) sheets
  14. To keep it raw, keep temp below 115 degrees
  15. Dehydrate for 10-12 hours until thoroughly dry (you will know when it no longer sticks to paraflex sheet)
  16. Place in airtight container


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