Let’s be honest, granola can be a crapshoot. Even the “healthy” organic brands can be loaded with sugar. A bowl full of refined sugar for breakfast isn’t exactly setting us up for success throughout the day. So I set out to create something crunchy and delicious that is also nutrient dense. I really think I’ve hit the jackpot here.
This granola is loaded with the concentrated nutrition of nuts and seeds, and only includes 4T of maple syrup for the whole batch! What really sets this granola apart is the soaked nuts. It is going to take some time, you’ve been warned, but I promise it’s worth the effort.
A bit about nutrition: Nuts are full of healthy fats, but they also have little buggers called enzyme inhibitors. These inhibitors make nuts difficult to digest, and keep their nutrients trapped inside and unusable by our bodies. By first soaking the nuts in some salt water overnight, the enzyme inhibitors are neutralized, and we can use every bit of nutrition packed into those little nuts and seeds! By baking the granola at a low temperature, the fragile polyunsaturated fats won’t rancidify in the process. The best part is that soaked nuts take on this lighter, crispier texture that makes these granola clusters totally crave-worthy.
For an extra boost, I also included Brazil Nuts in this recipe. They are one of the best dietary sources of the important mineral Selenium. Selenium can be hard to find in the diet, but it’s vital for thyroid health. Besides tasting delicious, this is a granola that is actually nutritious enough to warrant being breakfast.
Feel free to mix up the flavors with different spices or even some maca or cocoa powder. If you’ve got nut allergies, you can also swap out the nuts here for another kind of nut or seed in equal amounts.
Soaked Nutty Granola
- Add the almonds, walnuts, and brazil nuts to a large bowl and cover with water and 1t salt. Add the pepitas and sunflower seeds to a smaller bowl, cover in water and 1t salt. Let the everything sit and soak for 12-24 hours.
- After they’re done soaking, drain and rinse the nuts and seeds. Dump them out onto separate paper towels to dry. This will take about 24 hours. You could also dehydrate them in a dehydrator for 12 hours, but they will dry out enough by just sitting on the counter for a day or so.
- Once everything is dry, preheat the oven to 250.
- Add the almonds, walnuts, and Brazil nuts to a food processor, and blend until they’re approximately the size of oats.
- Add the pepitas and sunflower seeds and blend again for just a few seconds, until the seeds are broken up.
- To the food processor, add the remaining 1t salt, oil, vanilla, maple syrup, and spices. Pulse a few times until everything is evenly combined and moistened.
- Dump the mixture onto a parchment-lined baking sheet. Using a rubber spatula, press the granola together into one big sheet (this doesn’t need to be perfect, but it’ll help form the clusters as the granola bakes).
- Bake the granola for 20 minutes, then remove it from the oven and gently stir. After stirring, press it into one big sheet again and put it back in the oven to bake for 20 minutes more.
- After baking 40 minutes total, stir the granola a 2nd time, press it back into one big sheet, and turn off the oven.
- Put the granola back in the oven as it cools, and leave it until everything has cooled down to room temperature.
- Remove the granola from the oven, and carefully break the big sheet of granola into smaller bite-sized pieces. Feel free to toss in some dried fruit, coconut, or chocolate chips at this point. Store the granola in a tightly sealed container for a week or so. It’ll stay good for weeks if you keep it in the fridge.
Now just think of all the yummy things you could sprinkle this granola on top of! If you make this recipe, snap a picture and tag me on Instagram with #ideatthatfoodtoo. Or, Pin this for later!