Yumm. I got this recipe from my mom who got it from someone on facebook… or something like that. Basically, I have no idea where it originated. I tweeked it a little bit for allergies and taste preference.
Eventually I would like to make this recipe with nuts that have been soaked and dehydrated first to help improve digestion and absorption. I’m currently hung up on the dehydrating step 😛
14 medjool dates (pitted)
1/2 cup pecans
1/2 cup cashews
3/4 cup shredded coconut
1 Tbsp coconut oil
1 Tbsp water
1 Tbsp cocoa powder (optional)
In food processor, chop the nuts and coconut until fine.
Add the dates, coconut oil, water, and cocoa powder and pulse until a dough forms.
Press into 8×8 baking dish and refrigerate for 2 hours.
Keep these refrigerated.
I have made so many variations of granola, and even when I follow the same recipe, I often end up with slightly different tasting results. Granola is a nice food to keep on hand for when I want something a bit sweet or need a snack. However, I don’t like eating that much oats because it always feels like too much. So I continually seem to decrease the amount oats I use and increase the amount of nuts/seeds. I made this past batch in somewhat of a hurry and was attempting to make it even more oat-less than usual. I don’t know if I’ll keep making it this way because pecans are expensive around here and our yummy organic butter isn’t cheap either. But in the meantime, I’m thoroughly enjoying this batch and do plan to make it again sometime.
I didn’t really measure the seeds or nuts, so those measurements are estimates.
5 cups rolled oats
2 cups pecan pieces
2/3 cup pumpkin seeds
2/3 cup sunflower seeds
2/3 cup shredded coconut
A bunch of cinnamon
1/2 cup honey
1/2 cup butter (one stick)
a couple squirts of vanilla extract
Turn oven to 350F. Using 9×13 glass baking dish, toast the oats in the oven for about 3 15 minute intervals (stirring in between) or until they are beginning to brown and smell flavorful (not sure how else to say that).
Mix all the other dry ingredients together in medium size bowl.
Dissolve the butter and honey together on the stove on low heat (I usually dissolve my honey and oil in a bowl by adding about 1/2 cup of boiling water, but sometimes it does not completely dissolve and it may become too watery. This is the first time I did it on the stove. Because I was using a frozen stick of butter, it was on the stove for a good while and I think this (and because I used butter instead of coconut oil) is the reason it tastes so amazing.) Add vanilla. Once dissolved, remove from heat.
Once oats are toasted, mix everything together and return it to the baking dish. Bake for about 2 15 minute intervals (stirring in between).
There you have it. The tastiest granola I’ve ever made. I hope I can duplicate it in the future!