Classic gRAWnola
This Classic gRAWnola is a delicious, nutrient-packed treat perfect for breakfast or a wholesome snack, raw, vegan, and gluten-free, making it a fantastic addition to any diet!
Equipment
- Large mixing bowl
- 5 or 6 dehydrator trays covered with Teflex sheets or parchment paper
Ingredients
- 16 cups gluten-free rolled oats
- 1½ cups almond meal or ground flax seed
- 5 cups Date Paste
- 1 tbsp cinnamon
- ½ tbsp cardamom
- 2 pounds raisins
Instructions
- In a very large bowl, mix together all the ingredients except for the raisins. This is best done using latex-free food service gloves. You want to make sure the date paste is fully incorporated into the oats.
- Place on 5 or 6 dehydrator trays covered with Teflex sheets or parchment paper and dehydrate at 115°F for 12-24 hours.
- After about 8 hours, when the gRAWnola is dry to the touch, take it out and break it up with your hands into the desired-sized chunks, remove the Teflex sheets or parchment paper, and place gRAWnola directly on the dehydrator screen to finish dehydrating.
- Pour dried gRAWnola into a very large bowl, let cool, and stir in the raisins. Keep in an airtight container.
Notes
- Substitute dried blueberries, cherries, cranberries, or goji berries for the raisins.
- For a lower fat option, omit the almond meal or flax seed and add more oats if needed.
- Serve it for breakfast with your favorite plant milk and fresh fruit.
- This gRAWnola also makes an excellent whole grain snack.
- Add nuts or seeds of your choice for extra crunch and nutrition.
- Use Teflex sheets in your dehydrator for non-stick convenience.
- Investing in a large dehydrator is worth it for making big batches.