Ironically, this granola was much easier to test and make than trying to share it with you in this post. Because, technology. It’s a long story, which I’ll spare you, but I’m storing up these tidbits for blog-related tips to help you avoid the same pitfalls.
For now, granola.
When I changed my diet to one extremely low in added sugar, I thought granola was a thing of the past. Typically, granola has a high added sugar content; even vegan versions tend to use more than I’m comfortable with.
Coming up with a raw granola recipe I was pleased with was simple. However, I wasn’t sure if a cooked version using dates as the sweetener would yield that same crunchy texture of traditional granola. But, oh yes… it does!
As the title suggests, this granola is simple and straightforward to fix. While I often make mine on a Saturday, you certainly can prepare this any day of the week. The key to a good crunch is stirring during the baking time, breaking up the clusters, and completely cooling it before storing it in air-tight jars.
SHOP THE RECIPE*:
Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes). Or, you can buy it here.
Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping.
Unsweetened shredded coconut: I get mine in bulk at Whole Foods, but if you’re in a food desert, try this one.
- 3 cups whole rolled oats (gluten free, if needed)
- 1/2 cup date paste
- 3/4 cup unsweetened vanilla almond milk
- 3 tsp coconut oil
- 2 scoops 100% pure stevia
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup nuts of choice, chopped
Turn on oven to 350 F. Grease a large jelly roll pan (recommend using coconut or avocado oil). Chop and measure out nuts. Measure out oats and coconut in separate bowls.
Add almond milk, coconut oil, cinnamon, stevia and salt to a medium saucepan over medium-high heat. Add date paste* and stir until the date paste breaks down and the mixture is very smooth. Next, stir in oats and coat thoroughly, then immediately stir in the coconut. Spread out on the prepared jelly roll pan, breaking up any clumps in the mixture and sprinkle on the nuts.
Pop in the oven and set the timer for 12 minutes. When the time is up, remove from oven, stir to break up any clumps and prevent the granola on the out edges of the pan from burning. Return to oven for another 12 minutes, removed and stir again. If needed, return the granola to the oven for 3-5 minutes or until the granola is a light golden brown color. Turn off head and leave granola to finish drying out.
When the granola is completely cooled, pour into airtight glass jars for storage.
- If you don't have pre-made date paste on hand, you can easily make your own. For this recipe, take about 3/4 cups of Medjool dates (buy the ones with the pits, but remove the pits just before using), soak them in warm water for at least 1-2 hours. Drain, reserving the soak water and place in a blender or food processor. Blend until very smooth, adding a little soak water if needed.
- Having the pan prepared, nuts chopped and oats and coconut measured and ready to go helps keep the baking time to a minimum as it prevents the date mixture from soaking into the oats.
- Pecans are my favorite nuts of choice for this recipe!
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