Homemade No Grain Granola

by Vimerson Health Team December 02, 2019

Now that the big Thanksgiving feast is over, and all leftover sandwiches 🥪have been devoured, I’m left feeling like a reset on the healthy eating front is in order: let’s try to stick to a couple of weeks of good eating habits before it all starts over again later this month! After spending a week in the kitchen, I’m longing for simple, quick meals, but at the same time, I want something satisfying and healthy! I am craving simplicity and nutritious value rolled into one package: sounds like a tall order, but I have just the solution.
Last week I talked about how I prefer to make everything from scratch, whenever possible: this is another recipe that follows that preference of mine.
Have you ever made your own granola? It’s so simple and so satisfying! Only a tiny amount of work will reward you with a week of lovely, healthy breakfasts.
Honestly, it’s one of my favorite things to make on a lazy Sunday afternoon: it will fill your kitchen with an irresistible scent.
So let’s try it this week, and I bet you’ll never eat store-bought granola again!
This recipe is gluten-free, dairy-free, vegan, sugar-free, suitable for paleo and Whole 30.

INGREDIENTS

• 1 cup of almonds
• 1/2 cup of hazelnuts
• 1/2 cup of pitted and chopped dates
• 1/3 cup shredded, unsweetened coconut flakes
• 1/2 cup dried berries of choice
• 1/4 cup of mixed seeds (sunflower, sesame, etc)
• 1/4 cup of cacao nibs

Optional add-ons: flaxseeds, chia seeds, bee pollen.

METHOD

1. Start by soaking your almonds and hazelnuts in water for approximately 1 hour
2. Soak your dates in a separate bowl for 1 hour
3. Drain and rinse the nuts, lay them on a paper towel to remove any excess water
4. Drain the dates and keep the water
5. Add dates, nuts and coconut shreds to a food processor and pulse the mix until well combined. If needed, you can add some of the date water, 1 tbsp at a time, to the processor if your mix is getting stuck.
6. Heat your oven to 250 F
7. Line a baking sheet with parchment paper, spread the granola mix on it in a thin layer
8. Bake for 1 hour at 250 F, turn the oven off and leave in the oven for another 1 hour
9. Remove the baking sheet from the oven and allow the granola to cool down
10. Pour the dried berries, cacao nibs, and any other add-ons over the granola
11. Mix everything together to break up the baked granola
12. Store the granola in an airtight container like a jar or a Tupperware

This granola will keep for about a week but I’d be shocked if you still have any after a few days! You can eat it over yogurt, over milk, or even on its own 🥣

Let us know what you think of it in the comments!

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