This raw vegan granola (grawnola) is winter's delight in a single bite. Boldly spiced crisp clusters of oats, earthy pecans and walnuts, creamy cashews, and sweet dried fruits are bound together by coconut. Naturally sweetened and no added sugar in this cornucopia of nutty treasures!
Coarsely chop the nuts and seeds.
In a large mixing bowl, combine the oats, chopped nuts and seeds, desiccated coconut, gingerbread spice, mesquite, and salt.
In a separate mixing bowl, whisk together the coconut oil, maple syrup, molasses, and vanilla extract.
Fold in the wet mixture into the dry mixture and mix well until evenly distributed.
Spread the mixture loosely on dehydrator trays lined with Paraflexx sheets. Dehydrate at 46°C (115f°F) or 24 hours until completely dry. Allow the grawnola to cool to room temperature before storing in airtight containers. Best consumed within 3 weeks.
DIY Gingerbread Spice in this post.