Coconut and Date Granola
This granola is crunchy, cinnamon-y, full of clusters (LET IT COOL!), and has the perfect amount of sweetness. It's delicious on its own, in a parfait, an accompaniment to hot oats, and sprinkled on top of your morning smoothie. If you don't have all of the nuts and seeds on hand, you'll survive. Just get creative. There's a total of one cup of seeds, so if you'd rather use pumpkin seeds (or something else), feel free to do that. If you'd rather use honey, have at it. And lastly, if you can't stand dates, use 1/2 cup of your favorite dried fruit. Enjoy!
- 4 cups rolled oats (gluten free if necessary)
- 1 cup slivered almonds
- 3/4 cups unsweetened coconut flakes
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 4-5 dates chopped
- 2 tsp vanilla extract
- 2-3 tsp ground cinnamon
- 2 pinches of sea salt
Line a baking sheet with parchment paper and preheat your oven to 350F.
In a large mixing bowl, add in your oats, almonds, chia seeds, flaxseeds, cinnamon, and sea salt. Mix well.
In another bowl, mix together your wet ingredients: coconut oil, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients.
Evenly combine the dry + wet ingredients. Spread the mixture onto your parchment-lined baking sheet.
Pop the baking sheet into the oven for 20 minutes. Mix the granola half-way through.
After 20 minutes, pull out the granola and add in the rest of the ingredients (coconut, pumpkin seeds, sunflower seeds). Pop the sheet back in the oven for 3-5 minutes.
Pull the baking sheet out of the oven, sprinkle on your chopped dates, then let the granola cool to room temp. Break into pieces and serve up! The granola will stay fresh (in your cupboard) for up to one month.
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