This is a great recipe to prepare on the weekend and save you from a lot of stress during the busy weekdays, since you can use granola as a topping for yogurts, milk, smoothies, etc. and very quickly have the breakfast ready or even take it with you in a small pot to work. We personally also enjoy it as a snack on its own.
Date and Coconut Granola
Makes approx. 500g:
170g jumbo oats,
50g desiccated coconut
75g almonds, roughly chopped
45g pumpkin seeds
1 teaspoon cinnamon
4 tablespoons melted coconut oil
100ml maple syrup or 2-3 tablespoons of honey
2 Medjool dates, pitted and cut in small cubes
pinch of salt
Pre-heat the oven at 150ºC. Line a large baking tray with a baking sheet.
Toss all the ingredients in a large bowl and mix well. Spread the mixture evenly in the lined baking tray and bake for approximately 40 minutes, stirring every 10 minutes.
Remove the tray from the oven and let it cool.
Store it in an airtight container and it stays fresh up for a couple of weeks.
If you are not a big fan of coconut don’t give up just yet! Add couple more Medjool dates and it will still be delicious.