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Kitchen Stewardship’s Raw Grain-Free Cardamom Spiced Granola

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It is DAY 13 of “Raw Food Recipes with Excallibur” and to help celebrate our Excalibur Dehydrator Giveaway I invited the life of the party, and one of Excalibur’s biggest devotees, the delightful Katie Kimball from Kitchen Stewardship. To say this woman is HILARIOUS is an understatement. Every time I get an email from her, guffaws of gargantuan proportions are uncorked. This lady is so much FUN, and her fabulous blog is quickly becoming one of my weekly “must reads”.

Katie Kimball is a mother of three and home cook, who spends a ton of time in the kitchen making real food with whole ingredients and then blogging with good humour about her successes and failures at Kitchen Stewardship. A proud locavore, she also maintains a green lifestyle on a single-income family budget, and teaches others to do the same with her weekly “Monday Mission” challenges.

Katie’s blog is a deliciously informative “How To” website LOADED with fantastic information about eco living and preparing healthy whole foods. Some of my favourite posts are: the How to Make Water Kefir video; How to Wash Your Hair Without Shampoo; her Homemade Deodorant recipe; and her roundup of  Green Household Cleaners, and the Homemade Fruit Rolls video. But there are TONS of other fantastic posts. 

You can also find fantastic healthy recipes at Kitchen Stewardship. Check out Katie's delicious meatless dishes, as well as wonderful breakfasts, appetizers, soups, sides, and desserts. This raw grain-free granola is a glowing example of Katie's triumphs in the kitchen. What I love about this recipe is that you can get creative and make it different every time you make it, by mixing up the nuts and seeds, and fruit combinations. YUMMO! 

This granola recipe is found exclusively in Katie’s fabulous eBook, HEALTHY SNACKS TO GO. Check out Katie’s other ebooks, FAMILY CAMPING HANDBOOK, THE EVERYTHING BEANS BOOK, and SMART SWEETS. Trust me, this lady has a WEALTH of information to share. 

Katie is an Attune Foods Ambassador, and was listed as one of Babble’s Top 100 Mom Food Bloggers for 2012. Visit Kitchen Stewardship for "real food and natural living dished out in chewable, baby step portions."

Katie, thankyou for sharing your wonderful recipe as part of this Excalibur event.
You are AMAZING...

This recipe is found exclusively in Katie’s eBook, HEALTHY SNACKS TO GO.
Learn more about Katie Kimball at Kitchen Stewardship
Follow Katie on Facebook, Twitter, and Pinterest

Kitchen Stewardship’s Raw Grain-Free Cardamom Spiced Granola

  • ¼ c. maple syrup
  • ¼ c. honey or any other natural liquid sweetener
  • ¼ c. unrefined coconut oil (in liquid form)
  • 1 ½ tsp non alcoholic vanilla extract
  • 2 cups crispy almonds
  • 2 cups other raw soaked nuts (walnuts, cashews, pecans)
  • 1 cup pumpkin seeds or sunflower seeds
  • 1 cup unsweetened shredded dried coconut
  • 1/3 cup sesame seeds (*optional)
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • 1 cup mixed dried fruit
  1. Mix the coconut oil, sweeteners, and vanilla together in a small bowl.
  2. In a food processor, chop the almonds so that they're the size you want, which can be quite small but not finely ground. Do the same to the second type of nut, keeping some larger chunks if you like.
  3. Mix the nuts, seeds, coconut and spices.
  4. Pour the liquid mixture over the top of the dry ingredients and stir well. Next, add the dried fruit.
  5. Spread the granola in a thin layer on Excalibur dehydrator trays. Use teflex sheets or parchment paper to prevent the shredded coconut, sesame seeds, etc. from falling through. One batch takes up about 1 1/2 to 2 Excalibur dehydrator trays. I usually make at least a triple batch at once.
  6. Dehydrate at 115 for about 24 hours until fairly dry.
  7. Makes enough to fill a half gallon glass jar.
  8. Katie’s Note:
  9. If you soak your nuts for "crispy nuts," you can either soak the nuts and then chop them to incorporate in this recipe without drying first, OR you can chop the nuts coarsely, then soak them and use in the granola. Just be careful not to lose too many pieces through the colander when you drain the chopped nuts.

This recipe is found exclusively in Katie’s eBook, HEALTHY SNACKS TO GO.
Learn more about Katie Kimball at Kitchen Stewardship
Follow Katie on Facebook, Twitter, and Pinterest

Tip: How to prevent sticking when chopping dried fruits

Chopping dried fruits such as dates, apricots and raisins can be a sticky mess. The fruit sticks to the knife, the board and your fingers. To get yourself out of a sticky situation just rub a tiny drop of cold pressed oil onto the blade of your knife. The fruit will slide right off after cutting.

Thanks for featuring one of our family’s favorite recipes! I make it only in quadruple batches nowadays! ;) Katie


I can see why! This was DELICIOUS!
ThankYOU for so graciously being a part of this event. I LOVE your website!

I love making looots of granola and store them for breakfasts on cold rainy days (we have many of those in Belgium)! I will give this one a try for sure. Thank you Katie!

Marie-Claire x


Marie-Claire - this recipe is a WINNER! Enjoy :)

How would you make this if you don’t have a dehydrator? And what can I sub for coconut oil I have and allergy?


You can always dry out this granola at your oven’s lowest temp setting, which is usually 150-170F. It probably will take about 12 hours but is something you’ll want to test often. You can also toast it anywhere from 200-350F, although at those higher temps, it only takes about 15-20 minutes, needs to be stirred, and REALLY watch carefully as it tastes horrible if it even just starts to burn.

My first choice for an oil substitute is melted butter, but any liquid oil would sub fine (olive oil might impart too much flavor…).

Of course, the granola would no longer be vegan or raw…but still delicious!
:) Katie

Thanks for helping out with that Katie :)

This is such a great mix of flavours for breakfast. Wonderful start to the day. I know why Katie makes it in such big batches now…....


Yes, there is! I am on my second batch now!

I’ve heard both opinions about how good for you granola is - one, that it’s very healthy and fibrous - two, that’s it’s calorific and oily. Which is it??


I am going to go with healthy and full of fibre. If you make it raw like this, and use good quality raw soaked nuts and seeds, and use cold pressed oils, these things are actually beneficial to health. Toasted granola is where you get into trouble. That is carcinogenic with the heated oils, nuts and grains etc

Kitchen worktops guy,
I’m with Tess - Although this granola is incredibly caloric, it will last you a long time before you’re hungry again AND it’s all real food, so I don’t fret calories when I’m eating whole foods. The sweeteners are the only bad part about it, and you could cut those in half and still have a really enjoyable granola. :) Katie

We have an almond allergy in the house.  Could I make this with a base of another nut?  What would you suggest? Walnuts maybe?


You bet! In fact, I often fiddle with the nuts, using either peanuts or cashews along with the almonds. So I would just use 4 c. of ANY nut or even seeds, whatever people like the most, and probably a mixture to vary the texture.

:) Katie

Thanks for helping out with that Katie :)

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