Crunchy granola cereal bites with chewy cinnamon spiced apples together in harmony! It is one of the healthiest cereals you could ever eat because it is sprouted; living, raw, vegan, and gluten free!
This cereal takes time to sprout, although your participation is hardly needed, this recipe still takes time and patience. If you are a looking for a super quick cereal to eat tomorrow, this is not the recipe for you but if you are looking for a cereal that is alive and sprouted, which takes time, then you have have come to the right place.
I love this granola cereal for many reasons, I can eat it on the go, it’ pretty quick and easy to make; once it’s sprouted, there’s no processed sugar and it’s absolutely delicious. Really it doesn’t even need milk, I just fill up a quart sized mason jar to bring with me when I’m on the go. The best part is you can use any fruit you want, blueberries, bananas, strawberries, anything!
My childhood was filled with processed, sugary cereals that always left me either wanting more and hungrier. Those cereals were not digesting properly and caused a lot of problems growing up. Although I may have loved it as a kid, now when I think of it, I think stomach discomfort and sugar crash. Now I love making all kinds of cereals with different fruits, sprouted seeds and grains.
This raw vegan granola cereal fulfills my cereal childhood memories minus the watching of cartoons and eating a big bowl of cereal, almost the size of my head with almost a 1/4 gallon of milk. Instead I pour some coconut or almond milk on top and indulge in a more moderate sized bowl, completely satisfied at the last bite.
My portion sizes have changed from when I was a kid and rightfully so because this cereal is loaded with nutrients that fill your body up with goodness. You’ll feel full after a cup or less of this stuff, probably because it’s very dense, as most raw food is. So if you have been looking for a wholesome easy cereal recipe look no further!
- 1 cup oat flour
- 1 cup millet; sprouted
- 1/2 cup golden flax seed
- 2 medium apples
- 1/4 cup agave nectar; or coconut nectar
- 1 tbsp cinnamon
- 1 tsp salt
- 1/4 tsp vanilla extract; or 1/4 vanilla bean
- 5 medjool dates (pitted)
- 1/4 cup water
- 3-4 days ahead of time.
- Soak millet in water for 8 hours or so.
- Rinse and drain in a strainer, put the strainer over a bowl to catch water.
- Rinse and drain 2-3 times per day for 3-4 days or until you start to see little spout tails.
- Process oats into a course flour using a food processor.
- Slice or dice the apples, I used a mandolin to make apple flakes but diced apples are always good too!
- Add all of the ingredients to a mixing bowl and mix well.
- Spread out the mixture about 1/2 in -1in thick. You can literally "flick" the mixture onto a dehydrator sheet with a spoon for all different sized granola pieces.
- Dehydrate for aprox. 8 hours or until dry at 105 degrees. If you'd like you can start at 165 degrees for 1 hour and then turn down to 105 degrees ( yes it's still raw, you're just evaporating excess water at first the internal temp won't actually reach 165.)
Sprouting Millet Resources
Instructions for sprouting Millet
This is the best resource I have found for everything sprouts! sproutpeople.org If you have any questions about how to sprout almost anything check out this website!
Don’t be intimidated, all you have to do is soak and rinse, it’s very easy and only takes a minute every so often.
Ingredients I Recommend
Tools I Recommend
Great for small gardens or specialty gardens.
5-large trays, 15″ x 15″ each. Mesh screens are BPA free.
Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.