2 cups large flake GF (gluten free) rolled oats* (these are available from Bob’s Red Mill)
2 cups rolled rye or spelt flakes
1 cup nuts of your choosing – almonds, walnuts, hazelnuts – coarsely chopped* if you can’t eat nuts skip these but add more seeds
1/2 cup raw, unsalted sunflower seeds
1/2 cup raw, unsalted pumpkin seeds
1/2 cup coarsely ground flaxseeds (alternative options include chia, salba, hemp)
1/2 cup wheat germ
1 tablespoon pumpkin pie spice (combo of cinnamon, cloves, nutmeg, ginger, allspice)
1 cup or combo of dried fruit including goji berries, sea-buckthorn, blueberries, cherries, raisins dates, dried apples, dates or cranberries
Optional: 1/2 cup coconut flakes




Combine all ingredients except 1 cup dried fruit, in a large prep bowl and stir until evenly distributed.
This mixture can be used as is, as a raw, granola recipe perfect for your morning start. It is also highly portable. Place 1/2 up servings into small glass Mason jars with tight fitting lids for transport in your child’s lunchpail. Add milk or yogurt for instant breakfast power.


You can use 1/2 cup serving served with 1/2 cup full fat, plain Greek yogurt as your breakfast, as dessert or a snack.


(Optional) Make Raw Granola Recipe into a Toasted Granola Recipe as follows:




4-5 tablespoons raw liquid honey or good quality maple syrup
4-5 tablespoons coconut oil
1 teaspoon unrefined sea salt (for increased mineral content)




Pour honey liquid over dry, raw granola mixture and toss to combine until evenly coated.
Place in preheated 350 degree F oven on large baking sheet.
Toast for 15 to 20 minutes or until lightly golden.
Remove from heat. Add dried berries and toss again.
Store in one large airtight container or measure out 1/2 cup servings into small glass Mason jars and seal. They will be ready to go when you are.
Use in the same way you would the Raw Granola Recipe.