Calories per serving: 190 kcal
Calories per 100g: 467 kcal
50 Pumpkin Seeds
50 g Cranberries
5 pitted Medjool Dates (120g)
75g Peanut Butter
1 tbsp Coconut oil
Place the peanut butter and coconut oil in a food processor or bowl and in (another) bowl, soak the dates in hot water for about 5 minutes. Meanwhile measure out the rest of the dry ingredients into a separate large bowl, before placing the soaked dates in the food processor (or bowl with coconut oil and peanut butter) and mix until a smooth paste forms (alternatively mash it with the dates with a fork). If the mixture is too dry, add some of the water the dates had been soaking in.
Mix together the dry ingredients and the date paste until everything is coated evenly, before transferring the mixture to a large non-stick pan. Transfer this to the stove top and roast on low heat for about 20 minutes, or until golden brown, making sure to stir regularly, so the granola doesn’t burn. The granola might still feel quite soft, but it will become more crunchy as it cools.
Why not try this delicious granola with some fruit over yoghurt or with some milk.
Make sure to let the granola cool completely, before storing it for up to 2 weeks in an airtight container.
If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.
Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.
I didn’t have coconut oil, so I used butter, which worked just as well, I’m sure margarine would work as well, if you want to keep the recipe vegan.
If you don’t have or like some of ingredients, feel free to replace them with comparable ones.