Cinnamon Raisin Granola, grain-free, sugar-free

Lately we’ve been really into breakfast foods, eating them at all times of day, not just in the morning.

Zoe, my nine-year-old, has been on a major smoothie kick. She has been having aversions to meat and most cooked foods, and it’s important to respect that, and not make a big deal out of it. So she happily eats salad, raw veggies, and smoothies packed with nutrition. I love watching her make food (restraining myself so that I don’t hover and clean her messes :-) ).

Ashley, my seven-year-old, has always been my little Paleo girl, preferring meat and whole foods to baked goods, even desserts. Her favorite thing right now is Natalia Rose’s ”green lemonade” —juiced kale or chard, romaine, Granny Smith apples and lemons. I love it too. We think it’s very addictive.

Between meals we have been eating tons of homemade yogurt and granola (shown above with almond milk). Granola is so easy to make, which is a relief since it doesn’t last very long around here. I make it grain-free and I soak the nuts first so that they are easier to digest. The chia seed meal and applesauce form a glue that creates great clusters. Read about how awesome chia is for you HERE.

I hope you enjoy our newest flavor of granola as much as we do.

 

Cinnamon Raisin Granola – grain-free, sugar-free

Soak 4 cups of walnuts for about 8 hours
(Soaking the walnuts first removes the enzyme inhibitors, making them easier to digest, and giving your body access to all the nutrition available in nuts.)

Rinse and strain.

Add to a bowl with:

1 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup almond meal flour
1 cup applesauce with no added sugar
1/4 tsp of vanilla liquid stevia (NuNaturals and NOW foods are our favorites)

In a separate bowl mix:
1/4 cup Chia Seed meal (I grind my Chia Seeds in a coffee grinder)
1 tbsp cinnamon
1/2 tsp sea salt

Combine the two bowls.
Dehydrate at 130 degrees overnight, or until it’s dry and crunchy.

NOTE: If you don’t have a dehydrator you can try using an oven (if you have a warming option that should work) on the lowest heat possible. I don’t know how long it would take in the oven, just keep an eye on it. I use a dehydrator because heat destroys the essential fatty acids (omega 3, 6 and 9) in chia, hemp, flax, etc.

 

♥, Kelly

Other questions? See my FAQ page here.

Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier Follow Kelly on Twitter and Facebook.

 

48 Responses to Cinnamon Raisin Granola, grain-free, sugar-free

  • Ricki says:

    Well, I know what I’m having for breakfast this weekend!! Looks utterly amazing. What a great recipe, Kelly!

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    Kelly Brozyna Reply:

    @Ricki, Thanks Ricki!

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  • Kim Maes says:

    Can I just say how much I love your kids and their food choices? LOL I think I am going to go whip up some of that “green lemonade” after my kids are home from school today.

    We make granola all of the time around here. I love that you can tailor it to exactly what your family likes AND it costs a fraction of what you would buy in the store. I will be making your version this weekend now for sure!

    Great recipe, Kelly!
    xo
    k

    [Reply]

    Kelly Brozyna Reply:

    @Kim Maes, Aww, thanks Kim! I love them and their food choices too :-) Be careful with the juice though – it’s hard to stop! haha

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  • Kristen says:

    We can’t have nuts here but are trying to go gluten free. I use chia, hemp and flax frequently. What other flour would work well in this recipe? Coconut? I assume sunflower or pumpkin seeds would work well in place of walnuts.. It’s really hard to find nut free, gluten free recipes!!

    [Reply]

    Kelly Brozyna Reply:

    @Kristen, I would just use more shredded coconut in place of the almond meal. Seeds in place of nuts sounds good too :-)

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  • Angie says:

    I have this in the dehydrator right now! It looks just like the picture and tastes delicious. (yes, I tasted it.) Anyway, you mention dehydrating at 130 degrees, but I thought that raw foods shouldn’t go above 115? There is a “live foods” setting on my Excalibur dehydrator for “live foods” and it’s 105 degrees. Why all the variances in temperature? I’m confused! (-;

    Thanks!

    [Reply]

    Kelly Brozyna Reply:

    @Angie, I thought up to 130 was raw, but I could be wrong. I’m not a raw foodist, so I don’t know all the rules – I would have to read up. You could use 105 or 115 I’m sure – it will just take quite a bit longer.

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  • This sounds amazing! I love that walnuts are the base. Definitely going on my list to make soon! My boys have been asking me to make granola lately, I need to slip this one in on them next time.

    [Reply]

    Kelly Brozyna Reply:

    @Sarena (The Non-Dairy Queen), I think granola is the most requested food in our house. So great for snacking :-)

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  • Valerie says:

    I got confused first as well by your temperature but I think you mean 130F and not 130C. Depending where we sit when reading your post we either think Celsius or Fahrenheit when it comes to temperature

    [Reply]

    Kelly Brozyna Reply:

    @Valerie, Sorry, yes 130F :-)

    [Reply]

  • Meagan says:

    YUM :D I love the photo Kelly!

    [Reply]

    Kelly Brozyna Reply:

    @Meagan, Thank you!

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  • Amber says:

    Hello Kelly,

    What a super way to start the day, or for an anytime snack! As a busy mommy on a special diet and a child with food allergies, healthy snacks on the go are hard to come by (or wrapped in unwanted packaging and cost a ton).

    I love the no-fuss factor in this one!

    Thanks for another great recipe, Kelly.

    Be Well,
    –Amber

    [Reply]

    Kelly Brozyna Reply:

    @Amber, I know what you mean. Thanks!

    [Reply]

  • This looks so good! I love that fact that it is grain-free. I will have to try it.

    By the way, raw food recipes should be kept below 115 degrees to be considered “raw”. I usually keep my Excalibur dehydrator set at 105 F for all of my raw recipes.

    [Reply]

    Kelly Brozyna Reply:

    @Becky @ Pure Vitality, Thanks!

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  • Alta Mantsch says:

    Wow, this looks so good! I think I might be dragging my dehydrator back out again this weekend!

    [Reply]

    Kelly Brozyna Reply:

    @Alta Mantsch, Let me know what you think :-)

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  • Alyssa says:

    This looks totally amazing! I’m always looking for new breakfast recipes, and this is just another excuse for me to use my dehydrator. Mmm!

    This will go perfectly sprinkled on my gluten-free cereal bowl (http://queenofquinoa.blogspot.com/2012/03/gluten-free-breakfast-cereal-bowl.html)

    [Reply]

    Kelly Brozyna Reply:

    @Alyssa, Your photos are beautiful! Yum!

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  • Liberty says:

    I have made your chai granola too many times to count! this recipe pushed me to restock my almond flour – cannot wait to try it!!
    Blessings!
    and Thanks for all your inspirational recipes!

    [Reply]

    Kelly Reply:

    @Liberty, Thank you so much! That makes me so happy :-)

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  • Looks great, Kelly! I have to do something about the applesauce as we’re mostly off fruit, but I can hopefully figure something out :-) !

    [Reply]

    Kelly Reply:

    @Adrienne @ Whole New Mom, How about a pumpkin or sweet potato puree?

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  • Lexie says:

    Kelly, looks scrumptious! And your photos are rockin’ out! Just beautiful. xoLexie (and thanks for the linky!!)

    [Reply]

    Kelly Reply:

    @Lexie, I love linking to that post of yours :-)

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  • Erin says:

    Kelly,
    I have to say, of the hundreds of Paleo/Primal/GAPS recipes I’ve made over the past couple of years, your Vanilla Strawberry Granola is easily the most delicious thing I’ve ever made. Actually, it’s one of the most delicious things I’ve ever tasted. My family agrees – I have a batch in the dehydrator as we speak! That recipe alone is worth the price of a dehydrator :-D .

    Love the increase in Chia/Salba in this recipe. We’ve been eating it forever and it’s one of our favorite things. One question – is there a reason why you recommend dehydrating at 130 degrees instead of 115 (as stated in the Vanilla Strawberry recipe)?

    [Reply]

    Kelly Reply:

    @Erin, Aww! My heart is singing :-) You can dehydrate at the lower temperature too. I don’t know why I did that. LOL

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  • Deanna says:

    Super yum! This looks so darn tasty. Love granola, and really should make another batch.

    [Reply]

    Kelly Reply:

    @Deanna, Thanks!

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  • This was SOOOO amazing Kelly!
    Thankyou!

    [Reply]

    Kelly Reply:

    @Tess Masters @theblendergirl, Hope you love it!

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  • Kelly says:

    This recipe sounds fabulous and I have all the ingredients on hand. I do have a question regarding liquid stevia. I thought that your favorite was Sweetleaf brand and that is what I have been using. Do you find NOW and/or NuNaturals to be better? I have heard a lot of positive reviews of NuNaturals but haven’t tried it yet. Thanks for the recipe!

    [Reply]

    Kelly Reply:

    @Kelly, Yes, I have switched since my books were written. I find these two to be better :-)

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  • Leighanne says:

    WOW, this recipe sounds fantastic. You don’t know how long I have looked for a breakfast option like this!! Just one question. My Miss 4 is unable to have any fruit. What would you suggest would be the best replacement? If a cake recipe asked for apple sauce I would normally just use water and coconut flour, but not sure how well that would work for this recipe.
    Thanking you in advance for your assistance!
    Leighanne xx

    [Reply]

    Kelly Reply:

    @Leighanne, I would try pureed pumpkin or sweet potato :-)

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  • Skye Garman says:

    I made this granola in my oven last night. It is amazing! My whole family loves it. I have a 3 & 6 year old, and the 6 year old has all of a sudden become a picky eater. I am on a quest to find healthy recipes and items that he loves, so thank you for this!!

    [Reply]

    Kelly Reply:

    @Skye Garman, Yay! That’s awesome! Thanks!

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  • Annie says:

    Just wanted to let you know that I’m eating this right now (sans raisins) and it is delish! I do this it would be even better with the raisins so I will definitely be trying it with them once my anit candida diet it over with. Thanks!

    [Reply]

    Kelly Reply:

    @Annie, Woohoo! :-) SO happy!

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  • Kelly,
    I love, love, love your granola; it never lasts for very long though. I love to eat it over a bowl of homemade vanilla yogurt. I usually double the amount of cinnamon and have occasionally added some chopped green apples. Okay, I could go on and on.

    Anyway, I always dehydrate my granola at 115 degrees and it turns out great.

    [Reply]

  • Jess says:

    This is the BEST granola. I never thought of making it in the dehydrator but I put the ingredients in last night and woke up this morning to amazing granola! My 3 girls gobbled it up for breakfast and I can see that I will be making another batch soon! I used walnuts/ almonds/ pecans/ sunflower seeds and skipped the raisins. Thanks for the recipe!

    [Reply]

  • Linda Montgomery says:

    Hi Kelly!
    I am so excited to see how this turns out! It’s in a borrowed dehydrator now.
    I substituted the applesauce for a natural amish apple butter that I found and as I’m not a stevia fan at all, I drizzled some maple syrup & vanilla in to see how that fairs.
    It’s a bit of a gamble but worth a shot!
    If this comes out good, I’ll be checking Craigslist for a new dehydrator.
    Thanks!

    [Reply]

  • Georgea says:

    Hi!
    Ts recipe looks amazing! Would it be possible to substitute agave nectar for the stevia?
    Thanks!
    Georgea

    [Reply]

    Philippa Reply:

    @Georgea, Do a google search on negative aspects of Agave and you will probably kick it out of your pantry! similar to HFCS!

    [Reply]

  • Thanks , I have just been searching for info about this topic for ages and yours is the best I have found out till now.
    But, what about the conclusion? Are you certain concerning the source?

    [Reply]

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