Ingredients:4 cups old fashioned oats
1 1/2 cups sliced almonds
2/3 cup of almond/coconut meal (or wheat germ, almond meal, etc...)
1 tsp. Pink Himalayan salt
3/4 cup reserved berry juice (or other liquid)
1/2 cup coconut oil (or olive)
1/4 cup honey (or other sweetener)
1 tsp. vanilla extract
2 tsp. raw sugar
2 cups frozen raspberries = 1/2-3/4 cup dried raspberries
Directions:1. Place frozen (or fresh) raspberries in a baking dish that has been sprayed with no-stick spray (I used a glass cake pan). Bake at 200* for 2-4hrs (until dry/firm to the touch).
2. 30 minutes and 1 hour into dehydrating the berries, drain the juices and set the juices aside for later. After the raspberries are done dehydrating, preheat oven to 350*.
3. Combine oats, sliced almonds (unless they are already toasted - if they are already toasted, wait until after baking to add), almond/coconut meal (or other), and salt. Stir.
4. Melt the coconut oil in the microwave for about 30-40 seconds. Combine oil, extract, honey (or other sweetener), and 3/4 cup reserved berry juice (if you only have 1/2 cup juice - add water to get to 3/4 cup). You could use coconut water instead of the berry juice to add nutrients.
5. Add wet ingredients to dry ingredients and mix well (some of the oats will turn pink).
6. Turn the raw granola mixture onto a sheet cake pan.
7. Bake 30-40 minutes, stirring every 10 minutes for even baking, until the majority of the mixture is golden brown.
8. Stir in dried fruit (and nuts if previously toasted/roasted).
9. Let cool before storing in an airtight container.
This was my first time making homemade granola. It tasted fabulous with my homemade almond-coconut milk. I will definitely be experimenting with other fruits, nuts, and flavors.
Enjoy!
