Raw Granola & Homemade Almond Milk

Raw Granola & Homemade Almond Milk

Serves 6 60 minute prep time

Fresh, homemade almond milk is easy to make from scratch. Paired with raw granola and you have a nutrient dense breakfast: filled with nuts, fruit, and lightly sweetened with an apple and date puree.


  • Raw Granola:
  • 3/4 cup dates, soaked in 1 cup water
  • 1/4 cup raw agave syrup
  • 1 large apple, chopped
  • 3/4 cup pumpkin seeds, soaked 3 hours, drained and rinsed
  • 1/2 cup sunflower seeds, soaked 3 hours, drained and rinsed
  • 1 cup almonds, soaked 4 hours, drained and rinsed
  • 1 cup walnuts, soaked 3 hours, drained and rinsed
  • 1/3 cup dried gogi berries
  • 1/2 cup dried raisins
  • 2 Tbsp fresh orange juice
  • 2 Tbsp orange zest (from one large orange)
  • 2 tsp Vega® Chlorella
  • 1 Tbsp pure vanilla extract
  • Raw Almond Milk:
  • 1 cup raw almonds
  • 3 cups water
  • 2 large dates
  • 1/2 tsp vanilla


  • Raw Granola:

    1. Combine the dates, ½ cup water, agave nectar, apple, orange zest, orange juice, vanilla extract, salt, cholera powder and ¼ cup almonds seeds in a food processor or high-powered blender. Process until very smooth. Place in a large bowl and set aside.
    2. Place the remaining almonds, pumpkin seeds, walnuts, and sunflower seeds in the food processor and pulse a few times until roughly chopped.
    3. Remove and add to the agave nectar mixture.
    4. Stir together and add the chopped goji berries and raisins.
    5. Spread mixture on a teflex-lined dehydrator tray. Set dehydrator to 115 F and dry for 7-8 hours.
    6. Remove from teflex-lined tray and place granola back on screens. Continue to dry at 115 for an additional 8 to 12 hours until crunchy. Break into pieces and enjoy!
  • Raw Almond Milk:

    1. Place almonds in a bowl and cover with water.
    2. Soak the almonds in water overnight or for at least 8 hours.
    3. Drain the water from the almonds, rinse thoroughly and discard.
    4. Add the almonds to a high-powered food processor or blender with the water, and dates. Blend until smooth.
    5. Using a nut-milk bag or fine colander lined with cheesecloth, strain the blended almond mixture.
    6. Will keep for 3 days in the fridge. Enjoy with raw granola.