Here's a tasty, crunchy granola recipe that uses nuts, dates and raw honey with no refined sugar. Feel free to exclude or replace any of the nuts and seeds to your preference.
4 cups of rolled oats (360gm)
1/2 cup of slivered almonds (55gm)
1/2 cup of cashews (75gm)
1/2 cup of pecans (65gm)
1/2 cup of sunflower seeds (65gm)
1/2 teaspoon of cinnamon
1/2 teaspoon of pink Himalayan salt
1 teaspoon of vanilla extract
200gm of any variety Balqees honey
1/2 cup of good olive oil (120ml)
1 cup of pitted and chopped Medjool dates (130gm)
1. Preheat oven to 177 degrees (°C).
2. Add all dry ingredients (excluding the chopped dates) to a mixing bowl and stir to combine. Add olive oil and honey to a small bowl and heat on the stove top for 10 seconds or so or until melted. Pour the honey/olive oil over the oat mixture and use a spoon to stir until everything is coated.
3. Pour the granola mixture onto a baking sheet and form a rectangle so that the ingredients aren’t spaced out. Bake for 30 to 35 minutes on the centre rack of your oven or until the granola is crispy and golden brown.
4. 20 minutes into baking, mix granola around on the baking sheet with a spatula so that it bakes evenly and keep doing that every 10 minutes. Remove from the oven and allow the granola to cool for at least 10 minutes – this is where the clusters start to form. Once the granola has cooled, add the chopped dates to the granola and store in an airtight container. Enjoy serving with yoghurt, milk of choice and a little drizzle of honey.