Raw Pecan Granola: Apple + Cinnamon + Raisin

Pecan Apple Cinnamon Raw Granola
When I was a kid growing up, one of my comfort foods was raisin bran cereal and milk. I loved eating cereal and didn’t want to give it up, but I knew I had to leave dairy and processed cereal behind if I wanted to step into vibrant living. Now that I make all of my own sprouted granola’s with various kinds of nut and seed milks, I will never go back to cereal and cow’s milk, there’s just no good reason to and many reasons not to. Raw grawnola’s and cereals taste so much better, are more nutrient dense and satisfy me for longer than any cereal that comes in a box. This raw food recipe is also highly versatile. This is just a base, a launch pad for a whole array of other home-made raw granola’s and even cereal bars. You can eat it with nut or seed milk or dry as a snack on the go.

Pecan Granola Recipe: I like to cal it “Pecan Apple Crisp”

Kitchen Equipment

For this raw pecan granola recipe you will need a food processor and a dehydrator. I personally use and recommend the Excalibur dehydrator. A food processor and dehydrator are essential raw food kitchen tools to stock your kitchen with.

Raw Ingredients

These ingredients are just estimates, feel free to change it up in any way that you like!

Sprouted Buckwheat Explained

This recipe requires about 5 cups of sprouted buckwheat. This is the only part that requires explanation. I make most of my granola’s with a sprouted buckwheat base. Buckwheat makes an awesome grain alternative and works wonders in raw granola recipes. This means that I take about 5 cups of raw, hulled buckwheat and soak it. It must be raw, not roasted for it to sprout. I usually just start by placing the buckwheat in a strainer that rests over my sink and thoroughly rinse it. Rinse, rinse, rinse and then rinse some more! You’ll see this kind of slimy water come off of it. That’s normal. Then soak it in water for about 8 hours. After you soak it, rinse it again really well. At this point you can either use it, or let it start to sprout for another 24 hours. You can leave it over your sink and let it sit out for the rest of the day. Then rinse it again really good one last time.  Sometimes I’ve even sprouted my buckwheat for up to 3 days. If you decide to do this, it requires rinsing very well at least 2 times per day and also making sure that you try to shake off excess water after the rinse, so it doesn’t start to ferment or mold. I recommend after the initial 8 hour soak, that you just sprout it for another 24 hours and rinse at least 2 times in that time span. You will see the little “tails” starting to sprout and grow!

Then you can time the soaking of your other seeds, about 6-8 hours before you start making your batch of granola. This takes some getting used to but once you get the hang of timing, it’s super easy!

Place your 5 cups sprouted buckwheat in a large mixing bowl and add:

  • 3 cups soaked sunflower seeds (6-8 hrs)
  • 3 cups soaked pumpkin seeds (6-8 hrs)
  • 3 cups soaked sesame seeds (6-8 hrs)
  • 7-8 cups soaked pecans (6-8 hrs)
  • You can soak all of the seeds and pecans on big bowl as they will all be going to the same place anyways
  • 2 cups flax seed soaked in a separate bowl about 1 hour before you start making the granola. This is your “binding agent”. Add about double the amount of water to flax seeds, it will soak all of it up. Stir it with a fork to help it evenly soak up the water.

Place all the sprouted (rinsed and drained) seeds, pecans and buckwheat and flax seed into one big bowl and mix.

  • Shred 4-5 apples into the bowl.
  • Place 2.5-3 cups of dates (pitted) in the food processor with either a little water (you can use almond milk or coconut water instead if you have) and make a date paste. Run the processor until dates are nice and smooth, this will also act as a binder) When nice and smooth, add to the bowl.
  • Add 3 cups coconut shreds
  • 3 cups raisins
  • 2.5 cups of organic honey (optional)
  • 2 Tablespoons Pumpkin Pie Spice (if you have it)
  • 10-12 teaspoons of cinnamon
  • 2 Tablespoons of vanilla
  • 3/4 teaspoons salt. (Update: I no longer consumer salt or add salt to my recipes. I stopped eating salt after I discovered how much it was affecting my weight, and it was one of the best dietary choices I’ve ever made. Want to know more? Download my Free Salt Report)

Mix all these ingredients thoroughly in a big mixing bowls. Easiest to use your hands and really mix everything well. It should have a wet and slightly sticky consistency.

Place on dehydrator trays (no need for teflex sheets) and score it so that it looks a little chunky so that it dries into clusters that resemble granola. You can do this with your hands or with a spatula, running lines diagonally in both directions.

Start with the dehydrator on at 150 degrees for the first hour, then turn it down to 115 for the remainder time. It should take another 10-15 hours. You can take it as far as you like. My absolute favorite is to have some warm raw granola right out of the dehydrator when it’s about half done so it’s still a little gooey, warm and delicious. If you dehydrate it very well you don’t need to keep it in the fridge, the cupboard with do fine, in a ziplock or a glass container. If you don’t want to fully dehydrate the granola, keep it in the fridge and remember it might not keep for as long.

I’ve also make this recipe with macadamia nuts or almonds instead of pecans. Pecans just have such a nice and naturally sweet taste to them, but so do mac nuts.

This recipe will make you enough to last you a whole month’s worth of granola. It’s very nutrient dense so no need to eat so much all in one sitting!

That’s it for that one, hope you all enjoy this one and get a chance to experiment with different flavours! Always love to hear how other people do it and what works for them. Here’s another granola recipe for you to try: Raw Goji Berry Granola

I personally don’t recommend eating raw granola every day because they are higher fat. They make for great transitional recipes, and can help you transition away from store-bought cereals but try to incorporate more smoothies and high-fruit and vegetable meals into your diet that are a lot lower in calories. Want to know more about the various raw food diets? Not all raw food diets are created equal, read my article: Are All Raw Food Diets the Same?

Want to learn how to make all these delicious raw foods in the beautiful setting of Hawaii? Check out our Raw Food Hawaii Retreats!

Aloha, and have a wonderfully healthy day!

Laura Dawn


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