Maple Cinnamon Granola with Sprouted Almonds, Apples and Blueberries.

If you follow along on Twitter you’ll know that my amazing fiance gifted me with a dehydrator this Christmas.  You’re also probably painfully aware that I’m now obsessed with dehydrating things. I’ve done brussel sprout leaves, parsnips, carrots, smoked garlic, elephant garlic, apples and blueberries since Christmas Day. It’s getting a bit serious.

I’ve also been experimenting with almonds. In my previous post for Roasted Almond Chocolate Milk I soaked and then roasted them. The soaking process is very important when consuming nuts as it helps to remove enzymes that make digestion difficult. The next step in improving digestion is to sprout your nuts. Luckily it’s an incredibly easy process.  I’ll detail that down below. However, if you don’t like the taste of raw nuts feel free to roast them here as well.

Two other things I feel I should mention before we get into the maple cinnamon goodness. I’ve recently taken the steps to give the blog a proper web address! So you can now find the blog at

The other thing is sad! Becky spoke to me a little while before Christmas and has decided to take a back seat on the blog. She’s handing the reins over to me due to her busy work schedule. I can totally sympathise with her predicament, no one wants to get home at pm and then try to think of a blog post. Blogging is hard work and it takes a lot of time and energy. I’m hoping that she might be able to come back and do a couple of guest posts in the future but for now this is a one woman show!


For the granola

  • 2 cups oats
  • 4 tbsp maple syrup
  • 1 vanilla bean, scraped or 3 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

For the sprouted almonds

  • 1/2 cup raw almonds – soaked 8 hours and then sprouted 8 hours.
  • Warm water
  • Salt

For the dehydrated fruit

  • 4 apples sliced into rings, with core removed, dipped in lemon juice – dehydrated for 4-6 hours at 65c
  • 200g blueberries, skin pierced – dehydrated for 8-12 hours at 65c

Note: If you don’t own a dehydrator you can use store bought dried fruit or dry your own in the oven using this handy guide. Sub the blueberries for raisins or sultanas if you can’t find them. Alternatively you can leave out the fruit and add fresh fruit!

  1. Start with the almonds. Add the almonds to a bowl, cover with  warm water and add a pinch of salt. Leave for at least 8 hours or overnight. The almonds will double in size.
  2. Rinse the almonds and return them to the bowl. Cover with a damp dish cloth and leave for another 8-12 hours. Each almond will form a little white spot at one end – this is the sprout!
  3. When ready to use, rinse the almonds once more and set aside.
  4. Preheat your oven to 350f. In a bowl mix the oats, maple syrup, vanilla, cinnamon and salt until combined. Spread the mixture out onto a baking tray.
  5. Bake the granola for 15-20 minutes, stirring every 5 minutes.
  6. Remove from the oven once golden and leave to cool.
  7. Meanwhile, cut the apple rings into little chunks and combine with the blueberries in a large bowl. I chose to split my soaked almonds in half but you can leave them whole if you wish.
  8. Once the granola has cooled, stir together with the fruit and almonds.
  9. Serve with cold nut milk or yogurt.



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