3 Ways to Make Your Own Granola

By: Amanda Froelich,

True Activist.

Munching on granola is no longer a hobby just for hippies or those watching out for the environment. Instead, it’s a practice and treat accepted by business workers, soccer moms, and those with an interest in their health.

Crunching on this snack boosts your intake of fiber (which is known to help reduce colon cancer), anti-oxidants (oftentimes from dried berries and sometimes raw cacao nibs), and limits your craving for sugary, high-fat processed foods by keeping you full.

That is, it can be that beneficial if obtained from a reputable, organic, and naturally-produced source.

But buying store-bought versions of your favorite healthy snack not only make it more expensive, but can lessen the control you have over the ingredients. For that reason, it may be time to learn how to make your own granola, and this guide will show you how.

Credit: Sally's Baking Addiction
Credit: Sally’s Baking Addiction

Whether you prefer to bake your oats, or eat a sprouted, live-food form, you’ll be equipped to make your own granola from now on and into the future. Go on, roll up those sleeves and get dehydrating!


{Cooked, Vegan} Apple-Cinnamon Granola


  • 3 ½ Cups Rolled oats
  • ¾ Cups Unsweetened Applesauce
  • 1/3 Cup Maple Syrup
  • 2 tsp Cinnamon
  • ¼ tsp Ginger Powder
  • ¼ tsp Cloves
  • ½ tsp Nutmeg
  • 1 tsp Vanilla Extract


  1. Preheat your oven to 350 degrees F.
  2. Mix all dry ingredients in one medium-sized bowl, and all your wet ingredients in another bowl.
  3. Combine both bowl together, mixing well, and then spread on a lined baking sheet.
  4. Bake for approximately 22 minutes. Pull tray(s) out, stir everything around, and set back in the oven. Let bake for 15-17 minutes more.
  5. Once golden and crispy, pull out of the oven and let cool. Consume a small portion warm, or place in a tubaware container once cooled. Will store for 2 weeks (if it lasts that long).

Thanks, Melissa King, from My Whole Food Life.


{Raw, Vegan} Blueberry-Vanilla Granola


  • 1 C figs
  • 1/2 C pitted chopped dates
  • 1 T vanilla
  • 1 C filtered water
  • ½ Cup sliced Almonds
  • 2 C buckwheat groats, sprouted
  • 2 C fresh blueberries (or 20 oz frozen)
  • 1/2 t cinnamon


  1. Soak buckwheat grouts for two days, rinsing morning and night to sprout.
  2. In a blender, mix figs, vanilla, water, 1 cup of your blueberries, and cinnamon until completely smooth.
  3. Combine all remaining ingredients and blender puree in a medium-sized bowl.
  4. On a dehydrator sheet (or two), spread mixture out on Teflex sheets and dehydrate for 12-14 hours at 115 degrees. After this time, flip over, peel off Teflex sheets, and let crisp up for another 3-4 hours.
  5. Store in a tubaware container for up to two weeks, or a zip-loc baggie to-go.

Thanks, Bloom for Life!


Credit: Sally's Baking Addiction
Credit: Sally’s Baking Addiction

{Raw, Vegan} Coconut Crunch Granola


  • 2 cups soaked almonds
  • 3 cups sprouted buckwheat
  • 2 1/2 cups shredded coconut
  • 1 cup soaked sunflower seeds
  • 3/4 cup coconut nectar or maple syrup
  • 3 Tablespoons vanilla water or 1 tablespoon pure vanilla extract
  • 1/4 teaspoon Himalayan salt


  1. Soak Buckwheat for two days, rinsing morning and night to sprout.
  2. In a medium-sized bowl, combine all ingredients. Spread on dehydrator trays with Teflex sheets, and let dry at 115 degrees for 18-22 hours, until completely crisp.
  3. Store in an air-tight tubaware container or Ziploc plastic baggie.

Thanks, Heather Pace, from Sweetly Raw.


Credit: My Whole Food Life
Credit: My Whole Food Life

How do you enjoy this delectable treat? Easy: straight from the bag, in a bowl with almond milk, or as a to-go snack with fruit. You can even sprinkle it on a healthy dessert for a spin.

Reap the benefits of eating home-made, healthy granola warm from the dehydrator today!

Popular on True Activist