INGREDIENTS:
6 c whole rolled oats
1/4 c whole grain wheat or spelt flour (or a gluten-free flour)
1/4 c quinoa or hemp seeds
1/2 c raw pumpkin seeds
1/2 c raw almonds, chopped
1/2 c raw sunflower seeds
1 c unsweetened coconut shreds
1/2 c pitted dates soaked in 1/4 c very warm water
1 medium-sized banana
1/2 c organic unrefined coconut oil
1/4 c rice syrup, honey or agave
1/8 tsp sea salt
1/2 c cacao nibs
1/2 c dried mango, chopped (or another dried fruit)
DIRECTIONS:
1. Preheat your oven or dehydrator to 170 degrees F. If you don't have a dehydrator setting on your oven set it to as low as it will go.
2. In a small bowl, soak the pitted dates in the water.
3. Measure the first seven ingredients into a large bowl. With a wooden spoon, mix well until the ingredients are evenly dispersed.
4. Put the banana, coconut oil, rice syrup (or other liquid sweetener), sea salt and soaked dates into a blender. Blend until you have a smooth, creamy mixture.
5. Add the liquid ingredients from the blender to the dry ingredients and stir well.
6. Scoop big spoons of granola onto dehydrator sheets, parchment lined cookie sheets or rectangular cake pans. Spread the granola into an even 2-2.5 cm (~1/2 inch) layer and press it together gently. Pressing it will help create a chunky granola!
7. Put the trays in your oven or dehydrator. After the first 45 minutes gently turn the granola over.
Dehydrate for another 1.5-2 hours depending on how you like it.
8. Let your granola come to room temperature, add cacao nibs and dried fruit and then store it in the fridge in a large glass jar or ziplock bag.
9. Try it with a few pieces of cut up fresh fruit (eg. bananas and pineapple) and some homemade almond milk (see another post for directions to make almond milk). Enjoy!
