Basic Raw Soaked Granola

For the nuts, seeds, and dried fruit - choose raw, organic and unsulphured.

Course Breakfast
Servings 1 Gallon
Author Wardee Harmon


Nuts and Seeds

  • 3 cups raw nuts and seeds assorted*
  • 5 cups pure water warm

Dried Fruit

  • 1-1/2 cups dates flour-free, pieces or pitted whole dates, chopped (or raisins or fig pieces)
  • 1-1/2 cups pure water


Additional Ingredients


Soak Nuts and Seeds

  1. Put the nuts and seeds in a medium bowl along with about 5 cups of warm water (to cover generously).
  2. Cover with a towel and let soak overnight in a warm place, 8 to 12 hours.

Soak Dried Fruit

  1. Put the date pieces in a small bowl, along with 1-1/2 cups of water.
  2. Cover with a plate or towel and let soak overnight, 8 to 12 hours.
  3. You may also use fig pieces or raisins. The figs are an excellent source of digestive enzymes, and I believe raisins are, too, since grapes are on the list.

Soak Oats

  1. Put the rolled oats in a large bowl, along with 8 cups of warm water and the apple cider vinegar (or Kombucha, or yogurt, or kefir).
  2. Cover with a plate or towel and let soak overnight in a warm place, 8 to 12 hours.


  1. When the soaking time is complete, drain the nuts and seeds, discarding the water.
  2. Coarsely chop with food chopper or food processor.
  3. Put in a large mixing bowl.
  4. Blend the dates, their soaking water, and all spices and salt in a blender or food processor until smooth.
  5. Add this paste to the large bowl with the nuts and seeds.
  6. Drain and rinse the oats in a fine colander or sieve.
  7. The drier you can get them, the quicker the dehydrating will go.
  8. Add them to the big bowl with the date paste, nuts and seeds.
  9. Toss gently to mix well.


  1. Spread thinly (1/4" or leson dehydrator trays that are covered with unbleached parchment paper, plastic liners, or in the case of an Excalibur dehydrator, the ParaFlexx liners.

  2. This amount of granola fills almost 5 trays of my Excalibur 9-tray dehydrator.

  3. Dehydrate at less than 115 degrees Fahrenheit for 8 to 24 hours.
  4. With the Excalibur dehydrator, you can start out dehydrating at 145 degrees Fahrenheit for the first 2 hours, which will kick start the dehydrating but not make the internal temperature of the granola go over 118 degrees - the temperature at which enzymes die.

  5. About halfway through the dehydrating time, check to see if the granola peels easily off the paper or plastic lined trays.
  6. If it is does this without much stickiness, turn it all over.
  7. It is easiest to keep it in big sheets, if possible.
  8. Continue dehdyrating until the granola is dried out to your preference.
  9. Test frequently.


  1. When done, remove from dehydrator and place in a big bowl.
  2. Break up the sheets into bite-sized chunks.
  3. With small amounts of the granola in a big bowl and using the pestle of a mortar & pestle works well to crush the granola sheets.
  4. Mix in assorted dried, raw fruit pieces (or save the fruit and add to the bowls when serving).
  5. Let it cool fully before transferring to an airtight glass jar for storage.

Recipe Notes

When ready to eat, place in bowl and add fresh or dried fruit, along with raw honey and raw milk - the latter two are excellent sources of digestive enzymes!


* A combination we like: 1 cup each of almonds, filberts and pumpkin seeds.