Raw Granola

Raw Granola

From Rhonda Malkmus' new recipe book, Rhonda's Culinary Creations

Yields 3 cups


  • 1/2 cup buckwheat, soaked overnight, drained and dehydrated 24 hours
  • 1/2 cup almonds, soaked overnight, drained, dehydrated 24 hours and chopped
  • 1/2 cup oat groats, soaked overnight, drained and dehydrated 24 hours
  • 2 Tbsp flaxseeds, ground
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup organic raisins, Medjool dates, cranberries, and/or cherries
  • 1/3 cup unsweetened coconut, dried and shredded
  • 1/3 cup maple syrup or raw, unfiltered honey
  • 1/4 cup coconut or flax oil
  • 2 Tbsp distilled water
  • 1 tsp ground cinnamon
  • Dash of ground nutmeg
  • Dash of unrefined sea salt


  1. Mix dry ingredients together in a large bowl.
  2. Whisk the maple syrup or honey, oil, water, cinnamon, nutmeg, and sea salt.
  3. Pour over dry ingredients and mix well with your hands.
  4. For a sweeter granola, add another Tbsp of maple syrup, honey, or a pinch of pure Stevia; the amount listed is intended only to add gentle sweetness and to bind the granola together.
  5. Dehydrate at 115˚F for 10 to 12 hours or until granola is sticky but adhering firmly.
  6. Refrigerate until ready to use, to help maintain crunch and texture!

Option: Serve with Hemp Milk or Almond Milk


Spruce up your salads, enjoy a dessert and make every meal a treat.

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