Easy to make, naturally sweetened clusters. Great for breakfast or snacks.
Yield: about 6 cups (950g/34oz)
Dry Ingredients
- 4 heaping cups old fashioned rolled oats* (450 g/16 oz)
- ¼ cup unsalted pumpkin seeds (28 g/1 oz)
- ¼ cup unsalted sunflower seeds (28 g/1 oz)
- ¼ cup slivered almonds (28 g/1 oz)
- ½ cup buckwheat groats (70 g/2.5 oz)
- ½ cup raisins (70 g/2.5 oz)
- ¼ cup unsweetened shredded coconut (22 g/.75 oz)
- 1½ tsp beet powder
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp turmeric
Wet Ingredients
- 1 cup apple juice OR use water (apple juice will make a sweeter granola)
- 170 g/6 oz pitted dates (about 25-30 Deglet Noor available at Costco)
- 1 very ripe banana (small to medium size)
- 2-3 Tbsp nut & seed butter, or peanut butter
- 2 Tbsp regular molasses
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Prepare 2 large 12″x18″ baking pans. Parchment paper makes for easy cleanup.
- Add to a blender all the wet ingredients. If the dates are dry, allow them to soak for 30 minutes or until soften.
- While the dates are soaking, add all the dry ingredients to a large mixing bowl and mix well to combine.
- Blend the wet ingredients into a smooth mixture and pour over the dry ingredients. Mix until well combined. Although, this is ready to go into the oven, I usually cover the bowl and allow the rolled oats to soak up the moisture from the wet ingredients. Anywhere from 3-4 hours or as long as overnight. This process is twofold. First, it can be to delay the drying process for a more convenient time, and secondly, when the rolled oats rehydrates, it absorbs the flavors from the wet ingredients, which makes the granola more flavorful.
- When ready to start the drying process, spread the mixture, in a thin even layer, between the two pans. Bake for 20-25 minutes.
- Check on the granola. You have the option to stir it, however if left undisturbed, clusters will form. If the granola needs more time, return the pans to the oven. Leave them for another 5 to 10 minutes, taking care not to burn. Another option, when the granola is almost dry, is to turn off the oven and leave it in the warmth of the oven for a few hours. If making this in the evening, leave the pan overnight.
- Make sure granola is completely dry before storing, then keep it in a sealed container. Enjoy as a cereal or as a snack. It can also be used as an ingredient like in this Pineapple Millet Parfait.
Notes
- Consider using different rolled grains or combinations of oats, barley and spelt flakes.