Homemade granola is so simple to make and you control the oil & sugar. This recipe calls for whole-food ingredients and can be modified to your tastebuds. It pairs well with unsweetened, plant milk or yogurt (we love coconut in both cases) topped with chia seeds or flax meal and your favorite organic berries. You can also use it as a smoothie topper and a snack.
Yields about 5 cups
1 cup pitted dates (soaked in warm water until soft, about an hour)
1/3 cup almond butter
1/4 cup water (I use the soaking water from the dates)
4 cups GF rolled oats
1/2 cup raw pecans, roughly chopped (or raw walnuts)
1/2 cup raw pepitas
1/4 cup unsweetened coconut flakes
1/2 cup dried cranberries (or any combination of dried cherries & raisins)
1 tsp cinnamon
1/4 tsp pink salt
Preheat oven to 350 degrees F.
Add oats, pecans, pepitas, coconut, cinnamon & salt to a large bowl.
Combine dates & water in a food processor or small blender and combine to a paste. If the mixture is too dry, add a tablespoon of water at a time. Blend until a paste consistency is created.
Add paste to oat mixture & combine well, ensuring all oats have been lightly coated.
Line two rimmed baking sheets w/ parchment paper. Spread half the mixture on each baking sheet and spread flat w/ a large spoon or spatula.
Cook for about 23-25 mins, flipping halfway through cooking time.
**Remove from oven and allow to harden at room temperature for a few hours. Transfer to an air tight container for up to 2 weeks. Enjoy!
NOTE: **This will not be a super crunchy granola. It's best added to plant-milk or yogurt. If you prefer a sweeter granola, add 2 tablespoons of pure maple syrup. Inspired by Pick Up Limes.