Ingredients
Scale
- Granola Mixture:
- 2 cups walnuts, small pieces
- 1 cup pecans, small pieces
- 1 cup coconut, big flakes
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- Banana Date Paste:
- 2 bananas, very ripe
- 8 medjool dates, pitted and quartered
- 1/2 Teaspoon sea salt
- 2 Teaspoons chai spices
- 1 Teaspoon cinnamon
- 2 Teaspoons vanilla extract
Instructions
- Preheat the oven to 200°F.
- For the granola mixture, you want everything to be about the same size so it will cook evenly.
- Mix all the ingredients for the granola mixture together in a medium sized bowl.
- Combine everything for the banana date paste in a food processor and process until it’s mostly smooth with some small pieces of date remaining.
- Mix together the granola mixture with the banana date mixture until thoroughly combined.
- Spread the granola evenly over a parchment lined baking sheet.
- Bake for 1 1/2 – 2 hours, stirring every 20 minutes, until the granola is golden brown and almost crisp. Turn off the oven, keeping the door shut, and let the granola cool down with the oven. This step is important to make the granola fully crispy.
- Store in an airtight container for about a week for the best freshness, or in the freezer for longer keeping.
Notes
I especially like this granola served with coconut milk.
- Prep Time: 15 mins
- Cook Time: 2 hours