Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
3
Prep time
30 minutes, plus soaking time
Dehydrating time
13 hours
Ingredients
- 1 cup whole oat groats
- 1 cup sunflower seeds
- 1 cup cashews
- 2 cups cranberries
- 1 cup dates, finely chopped
- 1 tablespoon coconut oil
- 1/2 cup maple syrup
- 3/4cup freshly ground flax meal
- 1/2 cup flax seeds
- 1/2 cup sesame seeds
Ingredients
macros
- 1 cup whole oat groats
- 1 cup sunflower seeds
- 1 cup cashews
- 2 cups cranberries
- 1 cup dates, finely chopped
- 1 tablespoon coconut oil
- 1/2 cup maple syrup
- 3/4cup freshly ground flax meal
- 1/2 cup flax seeds
- 1/2 cup sesame seeds
Instructions
- Add oat groats, cashews and sunflower seeds to separate bowls. Add water to each bowl and soak overnight. Soak cranberries for 1 hour before use. Drain all the soaked ingredients
- Add oat groats to a blender and blend until its size decreases by half. Add cashews and sunflower seeds, and pulse for 30 seconds.
- Transfer mixture into large bowl. Add the drained cranberries, sesame seeds and flax seeds to the mixture and stir well.
- Add dates, flax meal, coconut oil, and maple syrup to a blender and blend into a thick, creamy, and caramel like texture. Pour caramel mixture into the oat groats mixture and stir well.
- Spread the mixture on dehydrator tray lined with non-stick sheet. Use a spatula to score granola into 3 by 3 inch (7.6-7.6 cm) square sizes.
- Place in a dehydrator and dry at 145°F (63°C) for 2 hours. Decrease heat temperature to 125°F (52°C) and dry overnight. Flip granola bars over when dried halfway and continue drying.
