Almond Granola Mix
Servings: 15 servings
Calories: 252kcal
Sweet, sticky, and crunchy, this almond granola is worlds better than store-bought. It's naturally plant-based, dairy-free, and vegan, with plenty of nutty crunch!
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Ingredients
- 1 cup (180 g) Medjool dates pitted, Note 1
- ½ cup (120 ml) almond butter Note 2
- ¼ cup (60 ml) coconut oil Note 3
- 3 cups (250 g) old-fashioned rolled oats
- 1 cup (140 g) almond slices Note 4
- ½ cup (80 g) golden raisins or regular raisins
- ½ cup (80 g) dried cranberries
- ¼ cup (30 g) raw sunflower seeds
- ¼ cup (35 g) raw pumpkin seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg Note 5
- ¼ teaspoon coarse kosher salt
Equipment
- blender or food processor
- baking sheets
Instructions
- Preheat the oven to 300°F (150°C). Prepare 2 baking sheets. (You don’t have to line the baking sheets with parchment paper as the granola won’t stick that much. But you can for easy clean-up.)
- In a blender or small food processor, combine dates, almond butter, and coconut oil. Blend everything until smooth.
- In a large bowl, combine rolled oats, almonds, raisins, cranberries, sunflower seeds, pumpkin seeds, salt, ground cinnamon, and nutmeg. Mix well with a rubber spatula.
- Add the wet ingredients to the dry ingredients and mix well until all the dry ingredients are moistened.
- Divide the mixture onto the baking sheets and spread it around evenly. Bake one sheet at a time for 20-25 minutes, stirring every 10 minutes. Granola is ready when they turn lightly golden. They’ll still be soft, but as they cool they crisp up. Let the granola cool completely on the baking sheets before transferring it into an airtight container. Store at room temperature in an airtight container for up to 1 month.
Notes
Note 1: You can also use date paste for this recipe.
Note 2: You may use peanut butter. Granola just won’t have an almond flavor. It’s still quite delicious. I tried!!
Note 3: Coconut oil is essential. I tested this recipe with water instead, but the wet ingredients won’t turn smooth for quite a while and the final granola was way better with oil.
Note 4: Roughly chopped whole almond works too.
Note 5: Nutmeg loses its flavor quick. That’s why I highly recommend grating a whole nutmeg with a zester right before using.
Storing Tips:
- Homemade almond granola lasts up to one month when properly stored. Let it cool to room temperature, then transfer to an airtight container and store in a cool dry place.
- If you transfer warm granola to a container, it will condensate and perish quickly.
- Granola is freezer-friendly! Transfer to a freezer-safe container or Ziplock bag and freeze for up to 3 months. Let the granola thaw on the counter first so you don't break a tooth!
- Homemade almond granola lasts up to one month when properly stored. Let it cool to room temperature, then transfer to an airtight container and store in a cool dry place.
- If you transfer warm granola to a container, it will condensate and perish quickly.
- Granola is freezer-friendly! Transfer to a freezer-safe container or Ziplock bag and freeze for up to 3 months. Let the granola thaw on the counter first so you don't break a tooth!
Nutrition
Calories: 252kcal
Carbohydrates: 29g
Protein: 6g
Fat: 14g
Sugar: 13g
Sodium: 42mg