This granola is great in the morning with smoothies . . . or when you are feeling peckish throughout the day. I tend to eat it like a snack by the handful! I used dates to sweeten this granola as they’re packed with fiber and give the granola a hint of caramel flavor. I often make granola using any bits and bobs leftover in my pantry so feel free to experiment with ingredients you already have! The oven temperature is relatively low as dates bake quickly (and burn) in the oven.
Anthea Cheng is author of Incredible Plant-Based Desserts. She is the creator of the blog and cake business Rainbow Nourishments. Follow her on Instagram @rainbownourishments. For more on Incredible Plant-Based Desserts, see here.
- 2 cups pitted dates, soaked in water for at least 4 hours
- ½ cup hazelnuts
- ½ cup almonds
- 2 cups rolled oats
- 2 cups puffed brown rice
- 1 cup raw buckwheat
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup hemp seeds
- ½ cup flaked coconut
- 1 tablespoon ground cinnamon
- Pinch of salt
Preheat the oven to 300°F
Thoroughly drain the dates and add them to a food processor. Process the dates until they form a paste and then add them to a large mixing bowl.
Add the hazelnuts and almonds to the food processor and pulse for 5 seconds or until the nuts form large chunks. Add the nuts and all the other ingredients to the large mixing bowl. Mix all the ingredients using your hands or with a spatula until everything is evenly distributed. Spread the mixture on 2 lined baking trays.
Bake the granola in the oven for 25 minutes and then use a spatula or spoon to mix the granola to allow it to cook evenly. Bake for another 10 minutes or until all the granola is dry to the touch.
Remove the granola from oven and let it cool completely on the baking tray. Store in an airtight container at room temperature for up to 1 month or in the fridge for up to 2 months.
Tip: If you forgot to soak your dates, you can quickly soften them by soaking them in hot water for 5 to 10 minutes.