Fall Granola Oil and Sugar Free

Ingredients:

2 cups medjol dates
4 cups of rolled oats
1/2 cup chia or flax seeds
1 1/2 cups of canned pumpkin
1/2 cup crasins
1/2 cup pumpkin seeds
2 tsp. cinnamon or to taste
2 tsp. ginger
2 tsp. vanilla


Instructions:

Preheat oven to 325 degrees

Pit the dates and pour hot water over the top and let soak 10-30 minutes

Place oats, chia, craisins. pumpkin seeds in a large bowl

When the dates are soft, place in a high speed blender along with the pumpkin and a bit of water, and blend until smooth.

Mix wet and dry ingredients together.  Add as much of the wet to the dry as you would like.  The more wet ingredients you add, it will take longer to crisp up. 

Line a baking pan with parchment paper, and spread the granola out evenly.  Now comes the tricky part.  I don't know how long I cooked it.  I put the timer on every 15 minutes and bake it until crispy.  Remember it crisps up when it cools.  Toss with some unsweetened coconut flakes.

Place in an air tight container.  I would also place this in the freezer, as you don't want the pumpkin to mold. 

2 comments:

Anonymous said...

I have questions... How much date paste are you using? It seems like a lot if the whole recipe! I'm using less than 1/2c date paste to 5c oats (see below) and it is sweet to me...? Are you soaking the chia or no? I ask because the step where everything get mixed together (wet + dry) isn't clear? I use a ratio of 6 to 1: 5 c oats, 1 c other (dried fruit, nuts, seeds) to 1 c (approx) of wet ingredients. I use part cashew cream, part date paste, part almond milk, but I hydrate some ground chia with the almond milk, so it helps stick everything together. Thanks for posting - looks nice in the photo!

naomi3 said...

Thanks for checking out my recipe. I made the changes so that it is more understandable. I used all the date paste because my family likes things sweet. I don't soak the chia as I don't like that texture. Yours sounds delish.