Description
This homemade raw granola recipe is a total game-changer! Ready in less than 10 minutes, it’s irresistibly delicious, requires no food processor, and is vegan, gluten-free, and oh-so-easy to whip up.
Ingredients
Units
Scale
Dry ingredients
- 8 dates, chopped
- 1 cup coconut flakes or toasted coconut flakes for extra crunch!
- 1 cup roasted almonds, roughly chopped (tip: crush them with a knife or between baking paper using the bottom of a glass).
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 2 tbsp chia seeds (optional)
Wet ingredients mix
- 6 tbsp coconut oil (or substitute with coconut or cacao butter)
- 1.5 tbsp pure maple syrup
- 2 drops vanilla extract
- 2 tbsp fair-trade raw cacao powder
Instructions
- Prep Your Workspace - Lay a baking paper on a tray. I recommend doing this step first before you get your hands dirty.
- Make the Wet Mix - In a medium bowl, whisk together coconut oil, maple syrup, vanilla, and cacao powder until smooth and combined.
- Combine Dry Ingredients - In a large bowl, mix all the dry ingredients. Pour the wet mix over the top and use your hands to coat everything evenly.
- Spread and Cool - Spread the mixture on the prepared tray, aiming for a 1cm-thick layer. Pop it in the fridge until the coconut oil solidifies.
- Break and Store - Break the granola into clusters and store it in an airtight container in the fridge for up to 3 weeks. Eat cold straight out of the fridge.
Notes
- Mix and match your favorite nuts, as long as the total amount equals 2 cups. Other nuts like raw walnuts, roasted cashews, or macadamias would work fantastic. I recommend chopping the nuts so the clusters hold together easily.
- Add a pinch of sea salt in the wet mix enhances the cacao flavor.
- Substitute coconut oil with cacao butter or coconut butter if you’re in a very warm climate, as they have a higher melting point than coconut oil. Note that cacao butter will give the wet mix a more bitter taste, so you might need to add a bit more maple syrup to compensate.
- Store in an airtight container in the fridge. Coconut oil melting temperature is 24C/75F, so I don't recommend storing it at room temperature. Storing in the refrigerator will ensure the granola clusters hold well together and stay crunchy! This recipe will last up to 3 weeks in the fridge