Raw Blueberries and Cream Granola

I hadn't made granola in a while, so I decided that it was a good time to when I was given a ton of blueberries. You see, I had been waiting since last spring for blueberries to be in season so I could make blueberries and cream granola. 

Now was the perfect time!  Let me tell you, this granola smelled like blueberry muffins as it was dehydrating, so heavenly!  The perfect smell to wake up to in the morning especially when you know it is done and ready to eat! This granola is really good with raw almond milk, or just unadorned as I often eat it for a simple dessert.  If you have fresh blueberries left over, it is wonderful with that as well!

Raw Blueberries and Cream Granola
Makes about 8 cups

2 cups raw buckwheat groats
1 1/2 cups dried large coconut flakes
2 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw coconut nectar (or more if you prefer sweeter)
1/4 cup raw coconut butter, liquified
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
4 cups fresh or frozen organic blueberries, divided

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large bowl, along with the coconut, and walnuts. In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, water, and 1 cup of the berries. Process until smooth and pour the mixture over the granola, add the remaining berries, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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