Stovetop Granola with Walnuts & Cranberry | Glutenfree & Vegan

Time

Prep:

10 minutes

Cooking:

20 minutes

Nutrition Information

Servings: 15

Calories per serving: 190 kcal

Calories per 100g: 467 kcal

Ingredients

150g Walnuts

100g Oats

50 Pumpkin Seeds

50 g Cranberries

50g Raisins

5 pitted Medjool Dates (120g)

75g Peanut Butter

1 tbsp Coconut oil

Instructions

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.

Serve

Why not try this delicious granola with some fruit over yoghurt or with some milk.

Storage

Make sure to let the granola cool completely, before storing it for up to 2 weeks in an airtight container.

Notes

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.

Chocolate Hazelnut Granola

Time

Prep:

10 minutes

Cooking:

20 minutes

Nutrition Information

Servings: 12

Calories per serving: 246kcal

Calories per 100g: 506 kcal

Ingredients

100g oats

150g hazelnuts

50g pumpkin seeds

5 medjool dates

75g peanut butter

1 tbsp coconut oil

75g dark chocolate

Instructions

Granola Base

In a large bowl mix together the oats, hazelnuts and pumpkin seeds.

Peanut & Date Caramel

Soak the dates in boiling water for 5 minutes. Drain and blend them together with the peanut butter and coconut oil. You can use a food processor or even just a fork for this. Add some of the soaking water if the mixture is too thick

Bake

Mix together the caramel and granola base until chunks begin to form. Transfer the mixture to a lined baking sheet and bake in a preheated oven at 180 degrees celsius for about 20 minutes. Stir every 5-10 minutes to ensure the granola browns evenly and does not burn. Remove from the oven and let cool completely on the baking tray.

Chocolate Chunks

Chop the chocolate into chunks and add them to the cooled granola

Storage

Store in an airtight container for up to two weeks

Notes

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.

To ensure this recipe is vegan, make sure to check the ingredient label on the chocolate. Most dark chocolate is vegan.