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This is what's in our granola jar this week. It's quite unusual in that it does not contain any oils or sweeteners. All the necessary fat and sweetness come from nut butter and dried fruit.
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Ingredients
1 cup / 150g dates
⅔ cup / 150g water
½ cup / 135g nut or seed butter
- spices of your choice (optional)
½ tsp salt
4 cups / 420g oats
1 cup / 120g nuts & seeds
1/2 cup / 60g coconut
1 cup / 150g dried fruit
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Favorite combinations:
Almond butter, cinnamon, cardamom, ginger, walnuts, no dried fruit.
(This pairs incredibly well with chopped Comice pears. See photo. Mike would add raisins.)
Almond butter, ginger, slivered almonds, dried sour cherries.
Tahini, almonds, pepitas, raisins, chopped figs, chopped dates.
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Assembly
- A few hours before or the night before, combine dates, water, nut butter, spices, and salt in a bowl. Leave them in the fridge to soak.
- Preheat oven to 350. Line a large baking sheet with parchment.
- In a large bowl, stir together oats, nuts, and coconut.
- In a blender or food processor, puree date mixture.
- Pour blended date mix into dry mix and stir until dry ingredients are thoroughly coated.
- Spread evenly across the baking sheet.
- Bake 30 minutes, stirring after 15 minutes.
- Reduce oven temp to 250, and stir again. Bake an additional 30 minutes.
- Remove from oven. Granola will crisp as it cools.
- Once it's cooled completely and the granola feels completely dry, add your dried fruit.
- Store in an airtight container.
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Note: Only add fresh fruit to granola when you are ready to eat it. Granola must be completely dry to store.
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See you soon!
Mike & Leigh Ann
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