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I had the privilege of attending a raw food teleclass last week, hosted by Jenny Cornbleet, author of Raw Food Made Easy for 1 or 2 People and Raw for Dessert.  During the teleclass, Jenny discussed setting up a raw foods kitchen, gave ideas for meals, and took questions from the audience.

One of the breakfast ideas she shared was for raw granola.  When she described the process, it seemed really easy – not like the other raw granolas I’ve seen in other raw cookbooks that require many ingredients, overnight soaking and a day of dehydrating.

After class, I decided to give it a try so I gathered some nuts to soak overnight.  The next morning I processed the soaked nuts with some dates, sea salt and cinnamon.  Total time required was at most 7 minutes, including my effort to soak the nuts.

The results were fabulous! The texture was wonderful – soft, yet not mushy nuts. The dates added just the right hint of sweetness.

I am always looking for easy and nutritious breakfast options and this was a winner, along with my recent chia hemp breakfast pudding.

I love this recipe for breakfast rotation because:

  • Nuts contain protein which is important for a high-powered start to the day
  • The cereal is grain free, which is a nice change from typical granola cereals or oatmeal
  • There is no added sweetener.  Dates, a natural whole foods sweetener, provide just the right amount of sweetness.
  • All of the ingredients are whole foods
  • It’s highly adaptable based on your pantry and your tastes

Since I had such good results with this cereal, I contacted Jenny to see if she would allow me to repost her recipe on kidoing! for all of you.  She said yes (thanks Jenny!), so here you go!

before almond milk was added (slightly fuzzy, but you can still see the beauty of the soft, chopped nuts)

Jenny Cornbleet’s Granola (from Raw Food Made Easy for 1 or 2 People)

Yield:  1 cup; 2 servings

  • 1/4 cup soaked raw almonds
  • 1/4 cup soaked raw sunflower seeds
  • 1/4 cup soaked raw walnuts
  • 4 pitted medjool dates, chopped and unsoaked
  • 1/4 tsp ground cinnamon
  • dash salt
  • 1/2 cup sliced fruit (optional)
  • 1/2 cup almond milk

Place the almonds, sunflower seeds, and walnuts in a food processor fitted with the S blade and pulse briefly, just until coarsely chopped.  Add the dates, cinnamon, and salt and process briefly to mix.  Store in a sealed container in the refrigerator.  Granola will keep for up to two days.  When ready to serve, transfer to a small bowl and combine with the fruit.  Serve immediately with the almond milk.

My notes:  You may also want to sprinkle ground flax, oat bran or wheat bran for extra fiber.  Chopped dried fruit, goji berries, pomegranate seeds, or cacao nibs would be great on top.

Don’t have these nuts? Don’t worry! My first raw granola was made of sunflower seeds, almonds and cashews (instead of walnuts).

Don’t know how to soak nuts? Soaking overnight is easy.  Just pour the nuts into a bowl and cover with filtered water.  I usually put a cloth napkin or lid on the bowl.  In the morning, drain, rinse and carry on with the recipe.

Looking to make your own homemade almond milk? We make our own almond milk exactly to our liking, with no added ingredients.  Here are two great tutorials on how to make your own.

In the height of the back to school season, perhaps this will end up in your rotation of healthy breakfasts, too?

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