No-added-sugar granola with nuts and seeds
Crunchy oat granola with four kinds of nuts and three kinds of seeds, sweetened only with a date paste. No added sugar, vegan, 248 kcal per 50 g serving.
Ingredients
- 250 g rolled oats about 3 cups
- 60 g almonds about 1/2 cup, roughly chopped
- 50 g hazelnuts about 1/3 cup, roughly chopped
- 50 g raw cashews about 1/3 cup
- 40 g shelled pistachios about 1/3 cup
- 40 g sunflower seeds about 1/4 cup, raw and unsalted
- 40 g pumpkin seeds about 1/3 cup, raw and unsalted
- 20 g sesame seeds 2 tbsp
- 50 g coconut oil about 4 tbsp, melted
- 120 g Medjool dates about 6, pitted
- 60 ml hot water 4 tbsp
- 1 tsp ground cinnamon 3 g
- A pinch of fine salt 1 g
Instructions
- Heat the oven to 160°C (150°C fan) and line a large baking tray with baking paper.
- Put the dates and the hot water in a small blender or food processor (or use a stick blender in a tall jug) and blend to a thick, smooth paste, about 1 minute. If the dates are dry, leave them in the hot water for 10 minutes first.
- Stir the melted coconut oil, cinnamon and salt into the date paste.
- In a large bowl, mix the oats, chopped almonds and hazelnuts, cashews, pistachios and all the seeds. Add the date mixture and stir for a good minute, until every oat flake is coated. Your hands do this best.
- Spread the granola on the tray in an even layer about 1 cm thick and press it down lightly with the back of a spoon; pressing is what makes clusters.
- Bake for 25-30 minutes, until golden and fragrant. Halfway through, turn it over once in large pieces with a spatula and press it down lightly again. Watch the last 5 minutes, as the edges brown first.
- Leave the granola to cool completely in the tray, about 30 minutes, without moving it. It is still soft when it comes out of the oven and turns crisp as it cools. Then break it into clusters and tip it into a jar.