Naturally sweetened with dates, this homemade granola with almonds and pumpkin seeds is vegan, low in sugar and super satisfying. It will keep you reaching for more and more.
I love granola. I can put down a bag in no time. You could say the granola bulk section at the grocery store is my danger zone. Two reasons for this; one, pre-made granola is awfully sugary and two, it can get expensive! Those are two things I need to stay away from.
Why Homemade Granola is the Way to Go
You get a lot more bang for your buck when you make your own granola. Things like oats and flax seeds are super cheap in the bulk section. Nuts can get a little more expensive, but it's still less expensive when you compare it to how much pre-made granola is.
Also, you can take control of how much sugar you add to granola. I try to refrain from refined sugars in my diet if I can. Not always possible, but in this case I decided to use a date syrup to sweeten the granola. This gives it a subtle sweet taste. If you still need something super sweet, I would recommend adding maple syrup.
Date Sweetened Homemade Granola Recipe
- 2 cups of oats
- 2 cups of sliced almonds (I got mine at Trader Joe's)
- 1/2 cup of pumpkin seeds
- 1/3 cup of flax seeds
- 1/3 cup of peanuts
- 1 cup of chopped dates
- Dash of salt
- 5 soaked dates (plus date water)
- 1/3 cup of maple syrup (optional)
- The day or night before you plan on making the granola, take five dates and soak them in water overnight.
- The next day, blend the 5 soaked dates with the water they've been soaking in. This will be your date syrup you will use to sweeten the granola.
- Pre-heat oven to 400 degrees.
- Combine above ingredients with the date syrup in a bowl and mix thoroughly so that the syrup covers everything. If you like things on the sweeter side, add the maple syrup.
- Cover a baking sheet with parchment paper. Place the granola mixture on the parchment paper and spread it out evenly so that it covers the paper.
- Bake for 30 minutes and then pull the mixture out and shuffle the mixture around so that it bakes evenly. Check it after another 20 minutes and do the same thing. The granola should be ready after about an hour, the end result being crispy and a bit chewy.
Note: If you like your granola more on the crispy side, let it bake a bit longer, but remember to shuffle the granola around so it doesn't get burned.
Store it in a jar or in tupperware. To keep it fresh, keep it in the fridge.
Disclaimer: All information on Salt and Ritual is based on my experience and is provided for educational and general informational purposes only. The topics discussed in this post may not be suitable for your particularly situation and are not intended to diagnose, treat, cure or prevent any disease. Always seek professional medical advice before trying anything you read online. These statements have not been evaluated by the Food and Drug Administration, and your individual results may vary.