So I call this ‘Date Sweetened Granola’ because that is what it is – date sweetened. No sugar, no syrup, no nothing. Just pureed dates and some melted coconut oil to coat all of that lovely oaty nuttiness.
A Couple of Granola Tips:
1. I would suggest using two if your biggest baking trays to make this recipe. The more you are able to spread out the mixture, the faster it will cook and crunch up.
2. As I mentioned in my Hazelnut Granola recipe, always stir the granola as it bakes. The sides always cook faster than the inside so you have to keep stirring to avoid any burning.
- 180g medjool dates, pitted
- 125ml water
- ½ teaspoon vanilla extract
- 500g jumbo porridge oats
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 110ml coconut oil, melted
- 120g whole almonds
- 60g cashews
- 60 sunflower seeds
- 80g Brazil nuts
- 30g sesame seeds
- 100g raisins (or other dried fruit – cranberries, sultanas, goji berries etc.)
- 100g chopped dates (or other dried chopped fruit – apricots, prunes etc.)
- Pre-heat the oven to 180°C
- Simmer dates in the water over a medium heat until soft – this should take 4-5 minutes. Transfer to a blender with the vanilla extract and blitz until a smooth paste.
- Put the porridge oats into a bowl with the salt and ground cinnamon and combine.
- Pour over the melted coconut oil and date mixture, and using your fingers, rub the mixture together until the oats are thoroughly coated in both the coconut oil and the date puree. It might clump together a little but don’t worry. Spread the mixture evenly over a large baking tray – you may need two trays, as you want it to be as thin a covering as possible.
- Bake for in the oven for 20-30 minutes, stirring every 4-5 minutes so that the edges do not burn. If you only have one tray, you will need to cook the mixture for longer. You need all of the oats to have turned a lovely golden brown and for most of the moisture to have gone.
- Once you think it is almost cooked, sprinkle nuts and seeds on top of the oats and bake for a further 7-8 minutes until the skins on the nuts are splitting and they are releasing that lovely nutty smell. Remove from the oven and stir through the raisins and chopped dates. Leave to cool and the mixture should start to crunch up. Store in an airtight container for up to three months.