The food I begged for as a child and never got? Chocolate cereal! This grain-free, gluten-free, and refined sugar-free Chocolate Paleo Granola fits the bill.
Soak and dehydrate all nuts and seeds if you haven't already.
Using a dehydrator on a low setting for the entire process locks in all the nutrition and enzymes of raw, soaked nuts and seeds and raw honey and the antioxidants of raw cacao and cacao nibs (source).
If using an oven instead, be aware that the lowest temperature setting of most ovens is 170 degrees Fahrenheit. The enzyme content of granola made in the oven may be less than when made in a dehydrator. I suggest propping the oven door open with a wooden spoon to let some of the excess heat out.
Other ovens have a "warm" setting that keeps the temperature at 100 degrees. You can certainly use this setting, it just may take longer for your recipe to fully dehydrate.
I don't like super sweet chocolate. Rich, dark chocolate is what I want, and this granola delivers. The addition of antioxidant-rich raw cacao and cacao nibs gives this cereal the pleasant bitterness of chocolate, while the raw honey balances it out with a slight sweetness. Taste the granola before dehydrating and, if needed, add more sweetener to your liking.
Chocolate Paleo Granola (grain-free, gluten-free, refined sugar-free) https://traditionalcookingschool.com/food-preparation/recipes/paleo-chocolate-granola-with-enzymes-antioxidants/