This Moringa Fruit-Nut-Ola Grain-Free is a delicious and simple mixture of nuts, dried fruits, sesame oil, and Moringa powder. It’s mildly green and a little sweet, a little tart, and filling enough for breakfast. I think of it as trail mix thrown into a food processor!
- 1 cup pecans
- 1 cup almonds
- 1 cup walnuts
- 1 cup raisins or other dried fruit of choice
- ½ cup dried unsulfured apricots, soaked for 10 minutes in warm water and drained
- 1 cup white sesame seeds
- ½ cup sesame, walnut or other oil (I don’t recommend olive)
- 2 tablespoons Moringa powder
- pinch of salt, optional
- Place pecans, almonds and walnuts in food processor. Blend until coarsely chopped, 1-2 minutes.
- Add raisins and soaked dried apricots. Blend until fruits and nuts are chopped to about the same size, about 2 more minutes.
- Blend in oil, optional salt, and Moringa powder until well mixed. If you want to have some parts of your fruit-nut-ola remain tan-colored as in my photo, remove some of the fruit/nut mixture from the food processor and transfer it to your baking dish. Then add the Moringa powder to the rest.
- Spread in an even layer in 9 x 13 baking pan (or 10 x 15 pan if you prefer it very crisp). Press down using a spatula.
- Bake at 275 F for 20-25 minutes, or until edges are just slightly browned; cool.
- Break into chunks; store in sealed containers.
- Serve in bowls with non-dairy or dairy kefir and fresh fruit.
Substitute any of the nuts with any of these: filberts (hazelnuts); macadamia nuts; sunflower seeds; pumpkin seeds
Baking this recipe helps it to set and become crunchy like granola. Note that after baking at 275 degrees F for 20 minutes, your ingredients will no longer be raw. If you are very interested in raw fruit-nut-ola, dehydrate at 135 degrees in a dehydrator for at least 36 hours. Or this mixture can be rolled into balls and refrigerated.
Keywords: Grain-free granola, Moringa, dried fruit, walnuts, almonds, pecans, oven-baked cereal, grain-free breakfast, plant-based