Raw Granola-no Dehydrator

[RighteousYogini]

Hi There
Can anyone give me a raw granola recipe that doesn't require a dehydrator? I think Ineed to buy one!

[kellybethx3]

I've been looking for a granola recipe online today also and I don't have a dehydrator yet either :/ but you can use oat groats as a replacement and then just add nuts and seeds and dried fruit as desired. I haven't tried it yet but thats what I think may work.
Hope this helps!!

[green goddess]

This isn't the same as granola, but....

How about soaked buckwheat groats mixed with granola fixings, like dried cranberries or raisins or fresh fruit or whatever flavours you like? It's more of a porridge, mind, but really versatile! And if you get a dehydrator, you can dehydrate the soaked buckwheat groats and they turn out crunchy, like granola!

[reina80]

I know some people frown on it but I use my oven. I have it down to a science exactly how long to keep it on, when to open the door, etc. I have a food thermometer and oven thermometer to verify and it works for me until I get my dehydrator out of storage.

[ReneeH]

hummmmm..... I wonder if you make Alissa's Granola from RFFE and just put it in the frig would it firm up for you.... I've never tried it, but I think it would be worth it to you to try! It's REALLY, REALLY, REALLY, REALLY GREAT!!!!!

Oh, did I mention how GREAT it is!!!! :throwhearts: If you have her 2nd book, give that recipe a try.... spread it out on parchment paper and put it in the frig!!!! I'm actually making some today, so I'll do a little bit of it in the frig and get back wit cha!!! I'm curious how it'll turn out myself!!!!

[RighteousYogini]

I know some people frown on it but I use my oven. I have it down to a science exactly how long to keep it on, when to open the door, etc. I have a food thermometer and oven thermometer to verify and it works for me until I get my dehydrator out of storage.

Can yo provide the details, Reina???

[reina80]

Well every oven will be different but on mine, its a gas stove and the lowest setting is 170. I turn it on to 170, let the gas flick on for about 2 minutes and then turn it off and turn on the oven light. I have a 60 watt bulb in there. Then I pop my oven thermometer in and wait until it reads about 100 - its usually pretty close. Then I put the food in, shut the door and leave the light on. If its going to be on all night, I will usually crack it (I put a pencil in) and that keeps the temp stable. I check the food occasionally to make sure its staying at the right temp but its pretty good. I have to turn the pan once usually because it can get a little warmer right next to the light bulb but it never gets hot. The air doesn't circulate so its not the best system but I don't want to buy a dehydrator because I have one in storage so I had to make do. I culture homemade yogurt for my kids and the temp stays consistently at 100-105 so I know it works pretty well. Then again, I'm not a total purist about it. However, I am pretty close because if I'm going to go to all that trouble to keep the enzymes intact, I want to make sure its actually working. Otherwise, I might as well just cook my food, know what I mean? If you google it, you will hear other opinions on using the oven and different ovens have different methods. I've also seen plans for building fairly simple dehydrators too if you wanted to go that route. Depending on where you live, I've heard of some people just leaving it on a windowsill or porch (bug protected of course). Happy drying!