Granola is a beautiful thing. I wake up in the morning excited for breakfast due to it. I’ve made quite a few batches of granola, but this one is by far is my favourite just because it’s simple but the texture is exactly what I am looking for. Everyone has their own preferences – some like dried fruit, some like it more sweet, some with more spice. I personally love granola for the crunch so I use a blend of different nuts to create that. Granola is so versatile and easily adaptable. In the winter months however, I do tend to gravitate towards the autumn spices, but since there’s an abundance of fruit right now, having a basic one is nice as it pairs well with anything. I honestly believe it’s really hard to screw up granola, unless you forget about it in the oven of course. Portions of each ingredient is totally dependable on what you enjoy more. For example, if you don’t like sunflower seeds per se, omit it. If you like more of something, add more! I hope you enjoy this recipe and let me know what are some of your favourite things to add! I’ve done it with dried mango, coconut, papaya (to name a few) and they’ve all turned out wonderfully.
1/3 cup millet
1/3 cup barley flakes
1/3 buckwheat groats
1/2 cup sunflower seeds
1/4 pumpkin seeds
1/4 cup pistachios
1/4 cup cashews
1/2 cup almond slices
1/4 cup raisins
1/4 cup dates (chopped)
1/4 cup honey
1/4 cup coconut oil
1 tsp vanilla extract
- Preheat oven to 375 F. Chop up the dates (with pits removed).
- Pour the honey, vanilla extract, and coconut oil in a sauce pan and let it warm up.
- Place everything into the pan and stir until everything is coated.
- Pour onto a baking sheet and spread it out evenly. Bake for approximately 15 minutes.
- Take out the tray and use a spoon to make sure the granola is being cooked evenly.
- Place the tray back into the oven and bake for another 10 minutes.
- Repeat step 5 and 6 until your desired texture.
That’s it! I personally look for my granola to be a darker golden brown because I like my nuts to be pretty crunchy, but it’s all personal preference. It’s delicious on top of a bed of yogurt and fruit, as a snack (you could bake it into bars too!), and even smoothie bowls.