Author Notes
Crunchy and delicious granola. And, it's grain-free. There are so many nutritious ingredients here: walnuts, pecans, lots of seeds, dates, bananas, and more… Eat it as a cereal, sprinkle on ice cream, or my favorite way: straight out of the jar! —sisaaacs1
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Ingredients
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18
pitted dates
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4
ripe bananas
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3-1/2 teaspoons
ground cinnamon
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1/2 tsp
nutmeg
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3/4 tsp
fine sea salt
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1 tablespoon
vanilla extract
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1 tablespoon
coconut sugar
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3 cups
walnuts, chopped
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3 cups
pecans, chopped
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1 cup
pumpkin seeds
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1 cup
sunflower seeds
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1/4 cup
chia seeds
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1/2 cup
flax seeds
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1/4 cup
pure maple syrup
Directions
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Preheat oven to 200 degrees.
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Line 2 large rimmed baking pans with parchment paper.
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Put dates, banans, cinnamon, nutmeg, cloves, salt, vanilla and coconut sugar into food processor. Process until smooth.
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Put walnuts, pecans, coconut flakes, pumpkin seeds, sunflower seeds, chia seeds and flax seeds in a large bowl. Stir in banana mixture. Spread onto the 2 lined baking sheets. Bake 1-1/2 hours, stirring every 15 to 20 minutes. After the hour and a half, turn the oven off and let the granola gradually cool inside the oven. When it’s cool, remove the trays, turn the oven back on to 200 degrees and drizzle the maple syrup evenly across the granola. Stir gently. Bake for an additional 25 minutes, stirring once. Turn the oven off and cool inside the oven again. (I remember reading somewhere that cooling granola inside the oven is what makes it so crispy, and it really does seem to work!) When the granola is cool, store it in covered jars. Enjoy!
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