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My Wholesome Granola

Robyn Openshaw - Dec 18, 2015 - This Post May Contain Affiliate Links

Robyn's Wholesome Granola

Try eating this granola every morning for one week and document what happens to your digestion. (I’ll give you a hint: it will clean you out!) Full of fiber and Omega-3 fatty acids, this is whole-foods nutrition perfect for children and adults! Kids won’t get hungry before lunch or nag for snacks. I double this recipe and make it in a big broiler pan with a lid, where I keep it until it’s gone. To each bowl, add a heaping tablespoon of sprouted raw sunflower seeds and a tablespoon of sprouted alfalfa/clover seeds to provide live digestive enzymes.

Mix well:

  • 4 C rolled oats (not instant oats, which are a processed food)
  • 1 C raw wheat germ (found in bulk at the health food store, high in B vitamins)
  • 1 C shredded coconut (found in bulk at the health food store—not the sugar kind)
  • ½ C GSG Organic Sprouted Flax
  • 1½ C nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)
  • ¼ C sunflower seeds
  • 1/2 C dried fruit: cranberries, raisins, currants, or your choice
  • 2 Tbsp. cinnamon
Robyn's Wholesome Granola dry ingredients

*not pictured: 1 C raw wheat germ

Heat on the stove until barely melted, stirring together:

  • ½ C honey (raw)
  • ½ C molasses or Grade B maple syrup
  • ½ C water
  • ½ C coconut oil
  • optional: 1 Tbsp. maple flavoring or vanilla
Robyn's Wholesome Granola wet ingredients

For more on coconut sugar and where to buy it, click here!

Pour the liquid ingredients into the dry ingredients and mix until distributed evenly (this takes a few minutes). Bake at 250°F stirring well every 20 minutes for 45-90 minutes, or until dry.

Keep in the pantry for up to 2 weeks in cooler weather, or in the fridge for up to six weeks in the summer months. Makes 11 cups. Serve the granola with nut or rice milk plus 2 Tbsp. sprouted raw sunflower and alfalfa seeds mixed in (see sprouting instructions below).

To sprout sunflower seeds: cover ½ pint of sunflower seeds with filtered water overnight, then drain in the morning. They are now a living food with vastly more enzymes and nutrients. You may also sprout raw almonds or pumpkin seeds to add to your granola for variety as you serve it.

Watch my video to see how I make it!

Posted in: 12 Steps To Whole Food, Recipes

8 thoughts on “My Wholesome Granola”

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  1. Holly Openshaw Leffler says:

    Robyn how would you make your granola into granola bars? Is the recipe adaptable? Thanks.

    1. Robyn Openshaw says:

      hey cousin, bar recipes are going to be chewy, not dry… i believe we have a recipe that is for bars, in the breakfast chapter of 12 Steps to Whole Foods? i wouldn’t try to adapt this one. this is meant to be crunchy and dry.

      1. Holly Leffler says:

        Thanks cuz! My kids inhaled the granola byw. 🙂

  2. Del says:

    This is delicious and beats my old recipe hands down. Mmmmm! thank you

  3. Karen L Gary says:

    Hi Robyn…do you have any nutrition information for this granola? I have to say, it beats store bought by a long shot!

    1. Elsa Anderson says:

      Hi Karen, We don’t have the nutrition calculated, but there are many apps out there that can calculate this for you. Robyn’s wholesome granola certainly beats store bought. Enjoy! 🙂

  4. Lucy says:

    I would like to soak the oats in order to get rid of phytates. How do I do this without making the granola too liquidy? I feel like it would just make the oats gooey.

  5. D says:

    5 stars
    I just wanted to thank you for this recipe. I have been making it at least every week or two for the past… 8-10 years! I've tailored it to meet my needs, but love it so much. You rock! The reason I'm back here is to share it again and again. Trying to convince my acquaintances of the importance of whole foods and how easy this is for any time. This is my breakfast sometimes, my snack other times, and dessert when I feel like something sweet. Be well

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