This delicious breakfast granola is perfect as a fruit dessert topping which builds nutty flavour and adds crunchiness. Almond butter and tahini are an excellent combination. This recipe works well, doubled. Store in a jar in the freezer to keep it crisp and fresh. I personally love to eat granola with plain greek yoghurt and some fresh fruits and a jam. Also, it works perfectly just to pack it as a snack for work or university. Note, never skip cinnamon it adds the perfection to granola flavour.
- 2 tbsp (30 ml) water
- 1/4 cup (60 ml) soft dates (about 8 dates)
- 1/4 cup (60 ml) almond butter and tahini butter
- 1/2 banana
- 1/2 orange, peeled and seeded
- 1/2 apple, seeded
- 1tsp (5 ml) vanilla
- 1/2Tbsp (7 ml) cinnamon
- 3 cups (750 ml) rolled oats
- 1 cup (250 ml) sunflower seeds, pumpkin seeds, chia seeds, or a mix 1/2 cup (125 ml) coarsely chopped almonds or other nuts
- 1/4 cup (60 ml) shredded, unsweetened coconut (optional)
- 1/3 cup (85 ml) currants or raisins (optional)
- Preheat oven to 250 degrees F (120 degrees C ).Line two cookie sheets with silicone mats parchment paper.
- Secondly, place water, dates, nut or seed butter, banana, orange, vanilla, and cinnamon in a blender or food processor and process to form a smooth paste.
- In a large bowl, combine oats, seeds, nuts, and optional coconut. Add the paste and mix well. Spread the granola onto cookie sheet(s) and bake for about 1 hour or until dry. If not quite dry, turn off the oven and let sit for an hour or so to dry.
- Then, place granola in a bowl and mix in the optional currants. Store in the freezer in airtight containers, mason jars, or zip lock bags.