This recipe will make two, large airtight canisters of granola; the perfect solution for hungry teens or overnight guests. And it’s a fraction of the cost of store bought granola—minus the sugars and hydrogenated fats.
When it’s made in a food dehydrator, it’s hassle-free and turns out perfectly without the need to stir constantly as with conventional baking. (You may bake it in a conventional oven at low heat, but make sure you stir it continually. A food dehydrator combines heat and air circulation. It bakes and dries it simultaneously; thus, there’s no need for stirring it.)
Mix in a large dishpan:
12-15 cups rolled oats
4-6 cups chopped walnuts, raw sunflower seeds, or unsalted peanuts (pulsed)
In a VitaMix:
4-6 ripe bananas
5-6 apples, quartered (or one jar of unsweetened applesauce)
8 oz bag of dates or prunes
1/3 cup cinnamon
Directions:
Toss the dry ingredients together. Then, with clean hands, massage the fruit paste into the dry ingredients until thoroughly saturated. I always start with 12 cups of oats and increase the amount if necessary. If it’s super moist, I add more oats. It should be “clumpy.”
Divide and spread thinly onto trays of a 10-tray dehydrator.
Set to 135 degrees for 10 hours.
When it’s done, simply put the granola back into the dishpan and toss with dried fruit such as raisins, cherries, etc.
Store in airtight containers.
It’s a crowd pleaser!
Tip: Whenever I have ripe bananas, or apples that may have some bruises, I cut them up and collect the pieces in a gallon size Ziploc bag in the freezer. It’s an economical way to use up fruit!
________________________
Also, this recipe can be tweaked to make oat bars as well. Simply, add a bit more fruit past, unsweetened coconut flakes, and dark chocolate chunks or frozen blueberries. . . and press the chunky batter firmly into two-9x13 pans.
Bake at 350 degrees for 30-40 minutes until golden brown. When they are cool, cut into bars and store in airtight containers.
I store them in the freezer, and then set out the amount needed. This makes the perfect breakfast bar for school age kids. Add a glass of cold almond milk, and breakfast is ready!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.