Banana Crunch Granola, Dehydrated

The perfect balance of flavor AND crunch that you can enjoy as a snack, cereal, or paired with some raw homemade coconut probiotic yogurt!

Banana Crunch Granola

¼ cup Steel cut oats, steamed

¼ cup Quinoa, steamed

1/3 cup Raw cashew, pieces

¼ cup Brazil nuts, chopped

1/3 cup Coconut flakes

¼ cup Buckwheat groats

¼ cup Almonds, slivered

1/8 tsp Sea salt

½ tsp Cinnamon, ground

½ tsp Vanilla extract

½ cup Brown rice syrup

1 cup Banana, chopped

I steamed the quinoa and the oats separately, but the process was the same.  I rinsed off the oats and the quinoa, placed them in a metal sieve on top of a pot with about a ½ inch of boiling water, covered the pot with a lid and let steam for 10 minutes.

I placed all of the dry ingredients in a medium sized bowl and blended them before I added the vanilla extract and brown rice syrup.  After everything is combined, add the chopped banana (I sliced the banana into 1/3 inch slices, then cut each round into quarters.) and mix until everything is evenly distributed. The mixture should be sticky and malleable.

I used my dehydrator to make this granola, and I lined a rack in my dehydrator with a layer of parchment paper.  Then, I spread the granola evenly on the drying rack and (my dehydrator only has one setting…) assembled the dehydrator and set to dry for 8hrs, or until bananas are dry and chewy.

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Toasted Coconut Steel Cut Oats

Hearty, warm, and toasty!

Toasted Coconut Steel Cut Oats

2 cups of Steel Cut Oats

8 cups of water

1 can of coconut milk

1 tsp salt

1 tsp vanilla

A dash of cinnamon

1/4 cup chia seeds

1/4 cup toasted coconut flakes

1/4 cup toasted coconut butter *recipe at bottom*

1/2 cup of raw sugar

In a large pot bring to a boil the Steel Cut Oats, water, coconut milk, and salt; then, turn the heat down low, add the sugar, vanilla, and cinnamon. Let the oatmeal simmer for 45-60 minutes covered with a lid, stirring about every 10 minutes. Turn off the heat and mix in the coconut flakes, chia seeds, and coconut butter. Let cool for 15 min and fix yourself a bowl!

Coconut Butter

1/2 cup toasted coconut flakes

1/4 cup coconut flakes

3/4 cup coconut oil

1 tsp salt

Place all ingredients in a blender and blend on high until smooth and combined.

This same recipe can be adapted to a crock pot. Oil the pot with coconut oil or vegan butter; then, add all of the ingredients starting with with dry ingredients. Then cook on low for 8hrs.