GRawNola Ambrosia

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GRawNola Ambrosia Recipe

A Raw Granola

There are a few renditions of this recipe out there, but some of them didn’t have the volumes of ingredients to use. This is my husband’s recipe. We love it and hope you do, too. I like recipes where I know the ingredients so I can manage my many allergies. Oh, as a side note, this would not be the best choice for Blood Type B people as they don’t do well with buckwheat, sesame or pumpkin seeds. I’m Blood Type O (along with 65% of United States citizens), so most of the ingredients are good for that blood type.  Enjoy!

There are a bunch of steps in this recipe so it takes a bit of planning but some people are really into eating raw and this recipe would be good for that. You can store it in the freezer.

GRawNola Ambrosia

Step one–Sprout grains and small seeds for 2 days:

  • 3 cups Buckwheat Groats (has lots of Rutin in it which is great for preventing bruising)
  • 1 cup Millet
  • 1 cup Amaranth
  • 1 cup Quinoa
  • 1 ½ cups raw hulled Sesame Seeds (Great for mild depression)
  • 1 ½ cups whole Flax Seed (Whole flax seeds are a good natural laxative, ground have antioxidant value)

We rinsed the grains and seeds once a day and then added more fresh water to cover.

Step two–Sprout for one day:

  • 2 cups raw Almonds
  • 1 cup raw Sunflower Seeds
  • 2 cups raw, hulled Pumpkin Seeds (Good for balancing hormones of all kinds and preventing Benign Prostate Hyperplasia)

No, you won’t see any little green sprouts coming up. You are just activating the nutrient-dense germ inside the seed. Sprouting makes the grains, seeds, and nuts extra nutritious.

Step three–Soak for 30 minutes:

  • 2 cups non-sulphured flaked or shredded Coconut
  • ½ cup dried Blueberries (Great antioxidants)
  • ½ cup dried Cherries   (Great for those with Gout)
  • ½ cup diced, dried Apricots (High in Vitamin A—Respiratory system health)
  • 1 cup Raisins (golden or regular)
  • 1 cup dried Cranberries (Great for prevention of bladder problems) 

Additional Ingredients for GRawNola Ambrosia:

  • ¼ cup Flax Seed Oil (Used for all kinds of healthy things. Make sure you keep it refrigerated.)
  • ¼ cup Udo’s Choice Blend Oil (Excellent for chronic skin disease)
  • 1 tablespoon real Vanilla Extract
  • 1 cup real Maple Syrup (Imitation Maple changes to antifreeze chemicals when humans digest it)
  • 1 tablespoon ground Cinnamon (Good for the heart and it smells great!)

Directions for making the GRawNola Ambrosia:

Rinse the grains and seeds/nuts and put them into a big bowl then drain the dried fruits and coconut and add the additional ingredients. Place a thick layer (about ½ inch deep) on mesh dehydrator sheets. Rotate the drying racks occasionally so the layers are dried uniformly. Dehydrate until crunchy—about 12 -14 hours. Serve with fresh nut milk. Makes 20 cups.  

GRawNola Ambrosia takes two days to make, but it doesn’t take that much time to assemble. It can be stored in an airtight jar or in the freezer to keep it fresh. We store ours in Zip Lock baggies. You do need a food dehydrator OR you can dry it in the oven on cookie sheets on low. The goal is to try to keep it as wholesome and fresh as possible. Heating it too much will kill some of the enzymes you activated by sprouting all the grains.

Notes for GRawnola Ambrosia:

  • This is a nutrient-dense granola and it will stay crunchy in milk.
  • Agave sugar or Sucanat (AKA–Sugar Cane Natural) can be substituted for the Maple Syrup.
  • You can substitute almond, canola or sesame oil for the Udo’s Choice oil if you can’t get the Udo’s in the refrigerator section of your local health food store.
  • I thought mine wasn’t dried enough and I let it go 18 hours and it was a bit overdone with the extra time. It should be slightly moist when finished and the dried fruit should not be crunchy.
  • Oven drying option: Divide mixture and spread onto two large cookie sheets. It may be about 2 ½ to 3 inches thick. Bake at 250 degrees (preferably less) stirring every 20-30 minutes and alternating the top with the bottom sheet for 90-120 minutes or until edges start to turn brown. Turn off oven and let the GRawNola sit in the closed oven overnight to finish drying out. Of course it’s not really raw now. . .but it’s still good for you.

Helpful Links and References for GRawNola Ambrosia: