Crunchy RawNola Recipe- No Fat or Sugar
This Post May Contain Affiliate Links. Please Read my Disclosure Policy.
If you like granola, but not the calories from the fat and sugar in most recipes, give this vegan homemade crunchy rawnola recipe a try. I did and it has become a guilt-free favorite that I eat as a snack or add to a bowlful of berries.
It is satisfyingly crunchy and tasty in smoothie bowls, as a topping for fruit or yogurt or simply as a snack on its own.
When you hear the word, granola – heath food may come to mind, but being something healthy is not always true.
Some homemade granola recipes may have whole food ingredients, but have, sweeteners and fat like maple syrup, brown sugar, honey, medjool dates, almonds, walnuts, nut butters or coconut oil that add calories.
For special treats I use some of these ingredients, like in the Energy Bliss Balls I make. On most days though, I try to stick to eating veggies, fresh fruit, whole grains and potatoes and limit the rest.
I have made the Straight Up Food granola recipe quite a few times before finding this rawnola recipe. I liked it and will still make it on occasion. I have also made a granola sweetened with orange juice, but it has egg whites so I no longer make it.
When searching to find a granola recipe that had no sugar or fat it in, I came across the book, The Secrets to Ultimate Weight Loss. In the book the recipe is called “game changing” and I agree.
It is a dehydrated granola recipe using minimal ingredients that fits under the category of “rawnola” – which simply means it is a raw version of granola.
It is baked or dried to obtain a crunchy texture in a dehydrator or a low-temp oven. It can be a topping or eaten as a cereal that you would add a plant-based milk.
The natural sweetness of the bananas and applesauce combined with cinnamon and the magical ingredient – cardamon won’t make you miss a high fat, high sugar content granola or rawnola.
Do I Need a Dehydrator To Make Rawnola?
To make a batch of Crunchy Rawnola, you do not need a dehydrator, but using one does give the mix of ingredients the perfect golden color, texture and crunch. The moisture in the mixture is slowly and evenly removed without getting burnt.
When using an oven, the top and bottom of the spread out mix can get drier than in the center. This can make the mix more chewy and not as crunchy.
You also need to use a low temperature oven – around 200 degrees and watch it often so the mixture doesn’t get too brown or burnt.
I bought my Waring dehydrator many years ago and have made everything from dried fruit to crackers in it. It is no longer sold, but I did find one very similar to it that I linked to at the end of the post.
I have only one Teflex sheet, so I cut parchment paper to fit the trays when drying food that could fall through the trays.
I make a batch every week and use it on berries and take with me when going out and about as a snack.
FAQ’s About Homemade Rawnola Granola
You have to define what means healthy to you. If you eat Keto, gluten-free or follow another diet plan – the ingredients in basic granola may be determined healthy.
Many recipes call for nuts, nut butters, maple syrup, or honey. If you are trying to cut back on fat and sugar, then not all granola is healthy. Even some rawnola recipes are high in fat and sugar.
Try making a better granola using this Crunchy Rawnola recipe that is made with none of these and still tastes good.
To make homemade granola very crunchy you normally need to add oil to the recipe and roast until crisp.
When making a no sugar and fat granola -using a dehydrator on the medium setting will have the perfect crunch in about 6-8 hours depending on your dehydrator model and how many racks you are using.
The best way to store granola is in an airtight bag or container.
How long is granola good for depends on how you store it. Once this recipe for Crunchy Rawnola is made, it will last for about a week if placed in an airtight glass jar or plastic bag or container in the fridge.
WFPB – No Oil Recipe Books & Dehydrator
I read a lot of websites, blogs and watch many WFPB You Tubers to find WFPB recipes that are easy to make and tasty with no hard to find ingredients.
Over the last 3 months I have been cooking and baking my way though the recipes in these two books. I took them to California with me and ripped the recipe sections out of each so they would fit in my suitcase.
Homemade Crunchy RawNola Recipe – No Sugar or Fat
- 1 Dehydrator
- 1 Large bowl
- 1 mixing spoon
- 6 cups rolled oats extra thick preferred and gluten-free
- 2 bananas very ripe
- 1/2 cup unsweetened applesauce
- 1 tbsp cinnamon
- 1/2 tsp cardamom
- 1 tsp vanilla extract
- Place bananas and applesauce in a blender or food processor – pulse until smooth.
- Put the rest of the ingredients into a large bowl and mix well.
- Pour the banana/applesauce puree over the oatmeal and spices and mix well.
- Spread a thin layer of the mixture on dehydrator trays fitted with parchment paper or Teflex sheets and dehydrate at the medium setting for about 4-8 hours or until they reach your desired crunchiness. Break the dried mix into bite size pieces if needed. Store in a glass or plastic container in the refrigerator to help rawnola maintain crunch and texture.
You May Also Like:
Thank you so much for the new recipe. Your recipes are always great but the same can’t be said of all those I find. Hope you have a great week!
Brilliant. Whole grains and fruit in a crunchy package.
I love granola and eat it often….I’m going to try your Raw Nola 👍. Sounds yummy!