Did you notice that the header of my blog says “recipes” and I never shared any yet?
Well, I thought it was about time I start… So, I decided then to take photos of my last batch of homemade granola!
Oats for Breakfast
I almost always eat oats for breakfast, because they’re loaded with important vitamins, minerals, fiber and antioxidants. Besides having a lot of health benefits, oats are filling and versatile.
My “oat recipe of choice” depends largely on the time of the year. In the cold months I usually eat warm porridge (most of the time with banana, raisins, and cinnamon) or oat muffins. In the hotter months, I prefer overnight oats with fruits or a large bowl of fruit with granola. Sometimes even with a splash of oat milk 🙂
I vary this recipe a lot depending on what I have in my pantry, and I will tell you more of this as I write about the ingredients.
- 2 ½ cups of rolled oats.
- 1 cup of nuts. You can use pecans, common nuts, almonds, cashews, pine nuts, hazelnuts, macadamias, pistachios… Today I used a mix of common nuts, pecans and almonds.
- ½ cup of sunflower seeds. It is also delicious with pumpkin seeds or a mixture of both. But since I use pumpkin seeds for my seed crackers for salty snacks, I only put sunflower seeds in here 🙂
- ¾ to 1 cup of dried fuits. They can be raisins, dates, figs, dried mangoes, dried cranberries, banana chips, prunes … Whatever you like. Chop them a bit if they’re big dried fuits, like figs or mango strips. I used ½ cup of cranberries and ½ cup of raisins because it was what I had on hand.
- 10 pitted dates. You will process them with tahini and a little water to form a cream, so if they are not soft you should soak them before using them. Soak them for a couple of hours in warm water (or let them soak overnight, in a lidded jar, in the fridge).
- 3 tablespoons of tahini
- Preheat the oven at 200°C (390°F). Lay a baking tray with cooking paper and set aside.
- Chop roughly the nuts and reserve. Chop your dried fruits if needed and reserve in another bowl.
- Process together the soft pitted dates, tahini and 2 tablespoons of water*. You should obtain a cream of mayonnaise-like consistency. * If you soaked the dates, use the soaking water.
- In a large bowl, mix together the oats, chopped nuts and sunflower seeds.
- Toss the date/tahini cream into the bowl and mix until all dried ingredients are fully coated.
- Spread the mixture evenly over the sheeted tray by smashing it gently with the back of a spoon.Try not to leave the mixture too loose in the borders (smash it with the spoon towards the center) or it will burn quickly in the oven.
- Bake approx. 15 minutes at 200°C (390°F) or until the surfaces gets golden.
- Let it cool until you can touch it and crumble it into big chunks.
- Once it has cooled completely, transfer all of it into a bowl and add the dried fruits you reserved. Mix until well combined.
- Store the granola in a glass container and keep it in a cool dry place.
- Enjoy!! 😋
- Since this granola has not added sugar, you can even use it to add some cruch (and more nutrients!) to a salad.
- If you prefer your granola more sweet, you can add 1 or 2 tablespoons of maple syrup to the blender when you make the date/tahini cream.