Oh yes, I love homemade granola.
And as much as I love granola I also adore dates. Well, you’d already know this point.
But serious, who wouldn’t prefer a fresh batch of homemade granola in contrast of some refined sweetened and store bought muesli?
And besides the awesome taste oh the smell thats spreading throughout the whole house is definitely priceless.
So the main sweetener for this granola is date syrup. Oh yes, you heard right. So its super simple with just mixing super soft medjool dates and water and that’s it. Haha, so slowly but surely everything I create will return in something more than easy?
But since I’m currently full into school stress, I love to cook/bake or even just mix something easy everyday. And what can be a better date-caramel syrup for yoghurts, this granola, on oats or eat it straight out of the mixer?
Uhm who isn’t hungry now?
So you know what’s going on here, lots and lots of super delicious breakfast date recipes! But now first the necessary sweetener.
What you need:
For the date syrup:
8-9 medjool dates
1 1/4 cups water
80 grams rolled oats
35 grams flaked coconut
30 grams buckwheat groats
30 grams raw almonds, roughly chopped
4-5 tsp date syrup
2 1/2 tsp refined coconut oil
1 tsp vanille extract
- Place the dates and water in a high speed blender, and blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.
- In a small saucepan over medium heat, melt the coconut oil.
- In a large bowl, slowly add all ingredients and beat just until combined.
- Spread the granola onto a large baking sheet lined with parchment paper. Bake for 24-28 minutes, making sure to toss the granola a couple of times while baking (to ensure even browning).
- Allow granola to cool on the baking sheet then store, loosely covered, for up to a week.