Fancy Oven Baked Sprouted Granola

Remember my dehydrated Millet Buckwheat Orange Zest granola? I promised to create a baked version soon. And today is the day! I'm sharing this oven-baked version of my sprouted granola over at Honest Company Blog today!  Click the link for more detailed photos. 

This is what I call fancy oven-baked Granola because it's sprouted first. Sprouting your grains first makes them higher protein and more digestible. Confused? UsNews.com explains this process, "there is a brief period in the life cycle of a grain or seed—right after it has started to sprout, but before it has developed into a full-fledged plant—when it's considered to be a sprouted grain. The outer bran layer will have split open, and the beginnings of a young shoot may be visibly peeking out of the grain. In this stage, some of the starchy portion of the grain will have been digested by the young shoot to fuel its awakening. It is this change in state that results in the observed nutritional difference between sprouted and conventional (ungerminated) grains."

Fancy Oven Baked Sprouted Granola

INGREDIENTS


• 1/2 cup millet, soaked in water for 1-2 hours and rinsed
• 1/2 cup buckwheat, soaked in water for 1-2 hours and rinsed
• 1 Tbsp. chia seeds, soaked in water for 10 minutes
• 1 cup certified gluten-free oats
• 1/2 cup sprouted sunflower seeds (you can buy these, sprout yourself, or just use raw seeds)
• 2 vanilla beans
• 1 tsp. cinnamon
• 1/3 cup coconut sugar
• 2 heaping Tbsp. good quality organic honey
• 1/4 cup coconut oil, melted
• 1 pinch sea salt
*Try to use organic options when possible.

DIRECTIONS

1. First set the millet and buckwheat aside and let it soak in water for at least an hour. Do the same with the chia seeds, except for 10 minutes.

2. In a food processor, chop up the oats and sunflower seeds until they are evenly distributed and chopped but not so much they are turned into a flour (about 10 seconds).
3. Add chia seeds, coconut sugar, honey and melted coconut oil. Pulse again until thoroughly mixed (like 5-10 seconds).

4. Add the rest of the ingredients and pulse one last time until the mixture is evenly combined (again about 5-10 seconds).

5. Put mixture onto a cookie sheet lined with parchment paper. If you don’t have parchment paper try and grease the pan a bit using a coconut oil spray or just rub coconut oil with a towel.

6. Cook at 350 degrees F for about 30 minutes. Please stir the mixture with a spatula every 5 minutes or so.

7. Let cool and enjoy. Store in a dry container in the fridge for a long shelf life. 

For more banter and a few extra photos you can check out the Honest Company Blog's original post. 

Millet, Chia + Orange Zest Granola

It's been a busy couple weeks and I have had a few new recipe ideas stewing in my brain. One was a new macaroon flavor {check}. Another was a healthy take on traditional oats and fruit granola. Today I'm sharing with you a raw version of the granola because The Honest Company blog is sharing my baked version with their readers. You do not need a dehydrator for that version but you will need one for this recipe. 

orangegranolaa.png
orangegranolab.png

To sprout seeds and grains like millet and buckwheat, just soak for 3-4 hours in a bowl. Then rinse. Transfer to a mesh strainer and let sit in a warm spot - maybe by the window. {make sure you put a bowl under strainer so the water doesn't go all over the place}. The seeds will sprout tiny tails overnight. They are now ready to rinse and use in your cereal. It's really easy and really important to not skip this step when making homemade raw granolas.

You can germinate the seeds only {they won't grow tails} by soaking the seeds for 4-5 hours before making the cereal. This works well too. You can totally skip the sprouting overnight part if you just want to germinate the seeds. The seeds will sprout a bit in the warm dehydrator.

orangegranolac.png
orangegranolad.png

For those of you without a dehydrator...don't forget to check out my baked version over at the Honest Company blog. Enjoy!