Granola is my kryptonite, but not just any granola. It has to be chunky and clumpy and super crunchy. I haven’t actually ever come across one in a bag that is my ideal consistency. Partly because they’re not bound with a nut or seed butter and/or dates, and also because inevitably when a product is packaged it’s going to get a little thrown about and broken up.
I feel like I haven’t made granola in forever and with not dealing with higher FODMAP foods all to well for a considerable amount of time, creating an epic one would have been dependent on brown rice syrup. Now that I’ve started making my own sunflower seed butter; negating the need for a nut butter which is key to those clusters, and having reintroduced dates in small amounts every other day, granola baking was top of my priority list!
You can use whatever nuts or seeds you fancy as mix ins, I went with pumpkin seeds and macadamia nuts. You could throw in some dried fruit if you fancy it at the end or once cooled mix in a few dark chocolate chips which would definitely be my preference!
You also have the option of incorporating a little pea protein to give a bit of a protein boost if you fancy too! I love it as a snack straight out of the jar or serve on top of a tub of Coyo Vanilla yogurt…my fave dairy free yogurt hands down!
Chunky Date Sweetened GranolaPrint Recipe
- 100g pitted Medjool dates
- 100ml water
- 80g sunflower seed butter (or nut butter of choice)
- 1/2 tsp cinnamon
- 250g jumbo oats, gluten free if necessary
- 70g macadamia nuts
- 40g pumpkin seeds
- 20g pea protein (optional)*
- Pinch of salt
Preheat oven to 150C (300F).
Blend dates, water and sunflower seed butter in a high speed blender until smooth.
Place cinnamon through to pumpkin seeds and salt into a large bowl. Add date mixture and mix well to combine.
Spread out the thick slightly sticky mixture onto a baking paper lined tray. Bake for 15 minutes... remove and flip around to ensure the edges down burn. Return to the oven to bake for a further 15 minutes, tossing half way through. It should be gold and crisp once done.
Allow to cool on the tray before transferring to a seal tight container. It should keep for a week, maybe two!
*If using the pea protein add 60ml more of water to the date mixture when blending!