Crunchy Date & Nut Granola

Preparation

10 min

Cooking / baking

30 min

Total time

40 min

Servings

8 servings

Ingredients

• 16 g ground flaxseed (2 tbsp)
• 60 ml water (¼ cup)
• 140 g hazelnuts (1 cup)
• 130 g almonds (1 cup)
• 60 g pecans (½ cup)
• 30 g pumpkin seeds (¼ cup)
• 40 g desiccated coconut (½ cup)
• 30 g chia seeds (3 tbsp)
• 45 g rolled oats (½ cup)
• 5 dates, pitted (about 80 g)
• 60 ml honey or maple syrup (4 tbsp)
• 60 ml coconut oil (4 tbsp)
• 3 tsp cinnamon
• To serve: unsweetened almond milk

Method

1. 1Preheat the oven to 160 °C.
2. 2Make a flax egg: mix the ground flaxseed with the water and set aside.
3. 3Roughly chop the hazelnuts, almonds, pecans and pumpkin seeds in a food processor. The mixture should stay chunky, not turn into powder.
4. 4Pit the dates and cut them into small pieces.
5. 5In a large bowl, mix the nut mixture, flax egg, dates, coconut, chia seeds, oats, honey or maple syrup, coconut oil and cinnamon well.
6. 6Line a baking tray with baking paper, spread the granola evenly and press it flat with a cup.
7. 7Bake for about 30 minutes. Remove from the oven and let it cool completely.
8. 8Break into pieces and store in an airtight container.
9. 9Serving tip: enjoy with unsweetened almond milk — that way the granola is fully vegan and won’t send your blood sugar on a rollercoaster.

Nutrition per Serving

Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.