Granola is one of those foods you can use in so many ways. Pack some as an easy on-the-go snack, enjoy with some almond milk for breakfast, add some texture to a cup of yogurt or toss some into oatmeal for an extra crunch. This recipe can be altered to meet whatever preferences or sensitivities you may have (almonds instead of peanut if you have an allergy; pumpkin seeds instead of walnuts if seeds sit better with you than nuts: add some flax or chia seeds if you’re feely super crunchy!) Unlike most store bought granolas that are sweetened with syrups and added sugars, this recipe uses medjool dates for a touch of natural sweetness.
12 pitted medjool dates
1/2 cup water
1/3 cup chunky peanut butter (or almond butter)
1 tsp vanilla extract
1 tsp cinnamon
1/8 tsp salt
2 1/2 cup rolled oats
1/3 cup roasted peanuts (could also use almonds)
1/2 cup walnut pieces
(You can also add in another 1/4 cup pumpkin seeds, flax seeds, chia seeds, shredded coconut or hemp seeds - or just substitute the walnut pieces for any combination of nuts/seeds)
Preheat oven to 300 degrees and line a cookie sheet with parchment paper.
Combine dates, water, peanut butter, vanilla, cinnamon and salt in a high speed blender. Blend until thick and smooth.
In a large bowl, combine the remaining ingredients.
Stir in the date mixture until well combined.
Spread the granola on the parchment paper lined cookie sheet.
Bake for 20 minutes.
Remove from oven and stir the granola around.
Bake for another 20 minutes (stir every 10 minutes so it doesn’t burn).
Remove from over after 40 minutes total cooking or when granola is golden brown and crisp.
Allow to cool.
Store in a mason jar or airtight container.