World’s Best Granola
Store-bought granola trends to have more oils and added sugars than oats! This recipe is a game-changer.
It combines the goodness of whole grains, nuts, and seeds with the caramel-like sweetness of dates. It can be a snack on its own, but it’s also an excellent addition to yogurt bowls and ice cream too!
Makes 10 servings (~1/2 cup each)
Prep time: 15 minutes
Cook time: 25-35 minutes
Tools
Food processor
Baking sheet
Parchment paper
knife
cutting board
measuring spoons and cups
Ingredients
¾ cups Medjool dates, pits removed
⅓ cup tahini or other runny nut/seed butter
2 Tbsp water
2 and ⅓ cups old fashioned rolled oats
⅓ cup sliced raw almonds
⅓ cup raw cashews, roughly chopped
½ cup raisins
⅓ cup raw sunflower seeds
⅓ cup raw pumpkin seeds
¾ teaspoon ground cinnamon
¼ teaspoon of cardamom
¼ teaspoon ginger
¼ teaspoon clove
1 tablespoon vanilla bean paste (or vanilla extract)
⅛ tsp salt (optional)
Directions
1. Preheat the oven to 300°F
2. Microwave 2 tbsp of water in a microwave-safe bowl for 30 seconds and then add pitted dates, to soften.
3. Add the dates, water, tahini, vanilla paste, salt and spice to a food processor and blend on high until smooth-ish. Scrape down sides as needed. Add additional water if needed.
4. In a large bowl, add all the remaining ingredients and mix, except the raisins.
5. Add in the date mixture to the bowl and mix with your hands until well combined.
6. Spread the granola evenly on parchment-lined cookie tray.
7. Bake in the oven for 25 - 30 minutes, stop half way through in order to mix and flatten again (for even cooking and to prevent burning).
8. When the granola is lightly golden and your kitchen smells like Heaven, remove from the oven.
9. Sprinkle in your raisins, give one last stir and let cool. The granola will continue to harden as it cools.
10. When fully cooled, transfer to an airtight container. You can store it for up to a week on your countertop
