Last year while at our friend, Marika’s, house (sister of my adventure seeking best friend, Maggie) she pulled a huge glass jar out of the refrigerator and told me I had to try something she had made. Upon first look, it looked like a giant jar full of chopped nuts. However, knowing Marika’s love for homemade delights, I knew deep down this was way more than just a jug of nuts. All it took was one bite and it was love at first spoonful. This granola is off the hook. That’s all there really is to it. It’s perfectly crunchy, but a little chewy too. The weird thing is how simple and minimal the ingredients are, making it a little confusing as to how and why this granola is so damn good. No exaggeration, every person I have given this granola to, has loved it and immediately wanted to know the recipe. Basically, exactly what happened to me. So here’s the deal, Marika got this recipe from a chick out of Australia named, Sarah Wilson. Our girl from down under is a journalist/blogger/wellness expert/commentator etc. She co-wrote the incredibly successful ebook I Quit Sugar and it is there where this recipe was found. Side note: I’m totally getting that book, I’ll keep you posted on how it is. Based on the title, I’m sure you can assume this recipe are is healthy, going above and beyond just making good ole fashioned granola. How you ask? It’s sprouted!
What the F is “sprouted” you ask? // That’s exactly what I asked too. Here is what I can tell you about sprouted nuts. Basically, sprouting helps breakdown the nuts, allowing the body to digest them easier and allowing for better mineral absorption. We’re talking the likes of calcium, magnesium, iron and zinc. Nuts are full of proteins and healthy minerals. Taking this extra step, aids in digestion for all that healthy goodness nuts have to offer your insides.
How to sprout your sexy nuts? // This is the easiest part of the entire granola making process. First, rinse off your nuts. (See below for how much you’ll need.) I love to use cashews, almonds and walnuts. After rinsing, place them in a big pot or bowl and fill it with enough water to go about an inch or so higher than the nuts. Soak them overnight for about eight hours or so. I leave mine covered and outside. My girl Marika sometimes uses macadamia nuts, but offers a heads up that the soak time is less for those. I would say stick to perhaps five hours or so or else they can get spongy. As spongy nuts are no fun. After they have soaked, rinse and drain them in a strainer and let them dry. Set your oven at the lowest possible temperature. I set mine at 150 degrees. Using a large cookie sheet with lips on the edge, pour the nuts in one layer. Here’s where things may sound funky. Throw those puppies in there for 18-24 hours. Yes. That’s correct. I was totally weirded out by leaving my oven on for that long too. I’ve made over a dozen batches and so far, so good. Look into your manufacturer if you have more questions or concerns. After almost a day in the oven, pull out your nuts and, voila! They’re sprouted! That’s that. Ok, now let’s make some bad ass granola. And also, be prepared to have a new breakfast staple in your household.
Ingredients //
*Nuts; 5 cups of your sprouted nuts (Trader Joe’s is my go-to)
4 – 5 tablespoons of melted coconut oil
1 cup of unsweetened coconut flakes
2-3 tablespoons chia seeds
2-3 tablespoons hemp seeds
Agave nectar or honey (obviously, agave will keep these on the vegan side of things)
1 teaspoon cinnamon (optional)
How to to make your granola //
Set your oven to 275 degrees.
Put your sprouted nuts in a food processor or blender and chop them up. I like a variation of sizes when it comes to my granola, so I pulse them to chop.
Once chopped, lay them on the cookie sheet and combine all the ingredients with your sprouted nuts. Mix it all together, eventually having them evenly spread on the sheet.
Place in oven for 25-30 minute, turning them halfway. The longer they stay in, the crunchier they get.
Let them cool off and then place your f*cking awesome grain free granola in mason jars and place in the fridge.
Here are some of my favorite ways to eat my granola //
Parfait! If you are looking for a dairy free yogurt, Forager has your name all over it! I have tried several kinds of dairy free yogurts and this is by far the yummiest of them all. Trust me. You won’t even know it’s made from cashews and not cow’s milk.
Toast! I also love toasting a piece of Ezekiel bread, smearing a super thin layer of peanut or almond butter, topped with bananas, granola and a bit of honey. It’s mind blowing how good this is.
I’m currently brainstorming new vessels to put my granola on so go ahead now and make some so you can tell me how you eat it and I can steal your idea! Let me know what you think TSPeeps! Bon Appetito!
Please feel free to share this recipe! xoxo
*I typically will sprout three bags of nuts from Trader Joe’s. Cashew, almonds and walnuts. I’ll freeze a portion of the sprouted nuts in freezer bags and will pull from that batch what I want to make my granola with. You’ll be happy you did this.
Here are a couple more of my favorite recipes….
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