Paleo dehydrated granola with strawberries
Whip up a delicious and healthy treat with this Paleo dehydrated granola recipe, loaded with pecans, almonds, hazelnuts, and a touch of sweetness from stevia leaf and maple syrup. Enhanced with cinnamon, almond butter, and vanilla extract, and topped with fresh strawberries, it's the perfect crunchy, guilt-free snack or breakfast!
Cook time 0 min
Prep time 970 min
Ingredients:
1 cup pecans1 cup almonds
1 cup hazelnuts
5 tsp salt
1 tsp cinnamon
4 oz stevia leaf sweetener
4 oz flaxseed
2 tbsp almond butter
1/3 cup maple syrup
2 tbsp vanilla extract
1/2 cup strawberries
This Paleo dehydrated granola with strawberries is a delicious and nutritious snack that's perfect for those following a Paleo diet. Packed with nuts, seeds, and a hint of natural sweetness, this granola is grain-free and refined sugar-free. The dehydrated strawberries add a delightful burst of flavor, making it an irresistible treat any time of day.
Instructions:
- Preheat your oven to the lowest setting or prepare a food dehydrator.
- In a food processor, pulse the pecans, almonds, and hazelnuts until they are roughly chopped into small pieces. Avoid over-processing to prevent the nuts from turning into a paste.
- In a large mixing bowl, combine the chopped nuts, salt, cinnamon, stevia leaf sweetener, and flaxseed. Mix well to ensure all the ingredients are evenly distributed.
- In a small saucepan, melt the almond butter over low heat until it becomes runny.
- Add the maple syrup and vanilla extract to the melted almond butter, stirring until fully combined and smooth.
- Pour the almond butter-maple syrup mixture over the nuts and seeds mixture. Stir thoroughly to make sure all the dry ingredients are coated with the wet mixture.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the granola mixture.
- Spread the granola mixture evenly onto a non-stick dehydrator tray or a parchment-lined baking sheet if using an oven.
- If using a dehydrator, dehydrate at 135°F (57°C) for about 8-12 hours, or until the granola is completely dry and crunchy.
- If using an oven, place the baking sheet in the oven and bake at the lowest temperature (usually around 170°F or 75°C) for about 4-6 hours, stirring occasionally to ensure even drying.
- Once the granola is fully dehydrated and crunchy, remove it from the dehydrator or oven and let it cool completely.
- Break the granola into desired-sized chunks and store it in an airtight container.
Tips:
- Make sure to chop the nuts roughly before mixing, so they are easier to blend with the other ingredients.
- Spread the mixture evenly on the dehydrator trays to ensure uniform drying.
- Dehydrate at a low temperature to preserve nutrients and maintain the raw quality of the granola.
- Check the granola periodically to make sure it doesn't over-dry; it should be crisp but not too brittle.
- Store your dehydrated granola in an airtight container to keep it fresh and crunchy.
Enjoy your Paleo dehydrated granola with strawberries as a snack by itself or sprinkle it over your favorite yogurt or smoothie bowl. It's a crunchy and satisfying way to fuel your body with wholesome ingredients!
Nutrition per serving
12 ServingsCalories 260kcal
Protein 7g
Carbohydrates 20g
Fiber 6g
Sugar 2.27g
Fat 24g
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