Grain free nut and seed “granola”…what has been coined by some quite aptly as “nutola”! This almond butter, date paste sweetened crunchy treat is perfect for snacking on as it is, topping and swirling through some coconut yogurt or drowning with your favourite non dairy milk.
While I’m still on my savoury snack/nibble/evening meal kick…I wanted to spruce up my nuts and seeds for a handy and versatile addition to the likes of a chia seed pudding, my new homemade coconut yogurt, or even just to carry along in a bag with me for a little nibble…
This lightly sweetened granola is so incredibly easy to make and completely free from refined sugars. Loaded with healthy body loving nourishing fats, coconut oil and almond butter, not forgetting all those in the big ass mix of nuts and seeds, its incredibly satisfying, if a little addictive!
I’m not sure it’s quite strictly Whole 30 in the sense that it sort of replaces one of the non Paleo dietary staples, but it depends on your own view of granola and ability to enjoy it in the same vein as a mighty steak. To me it’s no more alluring, and as it’s only sweetened with dates, and quite a small amount, it’s a spruced staple as opposed to a treat. What your reckon? Convinced yet? I’ve definitely convinced myself!
I’m quite the fan of adding candied nuts to my salads this granola could make for a fantastic naturally sweetened alternative. Along with doing Whole 30 I’ve focused on cutting out sugar…the only exception being that from whole foods…dried and fresh fruit. I’ll give a full recap at the end of the month but I’m feeling incredible having replaced my usual stevia sweetened treats with a broader range of nutrient dense foods.
Along with my own desire to create some grab and go staples, this nutola came about with a desire to help and inspire a few people who have recently embraced the Paleo diet…with gusto might I add! Snacks and breakfasts seem to be the hardest thing for people to get their head around…more so for those that have trouble taking on meat and eggs bright and early in the morning! Clearly I don’t fall in to that category but it’s nice to switch things up a bit!
I went with a wild mix of cashews, pecans, almonds, coconut, sunflower seeds, hazelnuts and walnuts…basically everything within near reach! Having ground a portion of the nutola before baking, with the help of the date, almond butter and coconut oil paste the end result contains the perfect balance of crumbles, clusters and whole nuts and seeds. It’s officially better than any oat based granola I’ve made or tasted.
Here’s to more nutola in my life from here on in…ready for munching in 60 minutes flat.
What’s your favourite nutola mix? Any creative flavour or sweetening options? I reckon the date paste could be replaced with ripe banana but it’s likely to reduce the amount of potential clusters once baked.
Paleo Sugar Free Date Sweetened Granola
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: bake breakfast snack gluten-free grain free paleo soy-free sugar-free vegetarian vegan almonds almond butter coconut oil walnuts
Ingredients (5 cups (approx. 8 servings))
- 1 cup (100g) pecans
- 1 cup (140g) sunflower seeds
- 1/2 cup (60g) almonds
- 1/2 cup (60g) unsweetened desiccated coconut
- 1/2 cup (60g) walnuts
- 1/2 cup (60g) hazelnuts
- 1 cup (120g) cashew nuts
- 1/4 cup (55g) coconut oil melted
- 1/4 cup (60g) 100% all natural unsweetened almond butter
- 1/4 cup (45g) Medjool dates + 1/4 cup (60ml) boiling water
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Preheat oven to 250F (120C).
Soak dates in boiling water for 20 minutes; blend to a puree.
Blend together almond butter, vanilla, melted coconut oil and date puree (while it’s still hot!).
Blitz 2/3 of the nut, seed and coconut mix to a coarse crumb in your food processor.
Pour date mixture over dry ingredients and stir well to combine, ensuring everything is nicely coated. Spread mix over a baking paper lined tray and bake in the preheated oven for 45 minutes or until golden, breaking up and stirring every 10-15 minutes.
Allow to cool on the tray and store in a seal tight container or mason jar for up to two weeks in a cool dry place.