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Pumpkin Seed Granola with Millet and Oats

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  • Makes 6 cups

Whole grain millet and pumpkin seeds add textural interest to this tasty homemade granola. Dried dates and raisins lend natural sweetness.

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Ingredients

  • ½ cup pitted whole dates
  • 2 tablespoons ground flaxseeds
  • 2 cups thick-cut or regular rolled oats
  • ½ cup sliced almonds
  • ¼ cup millet
  • 1 tablespoon sesame seeds
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ½ cup raw pumpkin seeds (pepitas)
  • ½ cup raisins

Instructions

  1. Preheat oven to 325°F. In a small bowl combine the dates and ¾ cup warm water. Let stand at least 5 minutes or until softened.
  2. In another small bowl combine the flaxseeds and 6 tablespoons warm water. Let stand 5 minutes.
  3. In a large bowl combine the next seven ingredients (through salt). Place dates with liquid in a blender. Cover and blend until smooth. Stir pureed dates and flaxseeds with liquid into oat mixture. Spread in a 15x10-inch baking pan.
  4. Bake 45 minutes or until golden, stirring every 15 to 20 minutes and adding pumpkin seeds halfway through baking. Cool in pan on a wire rack 10 minutes. Stir in raisins. Store, uncovered, at room temperature up to 10 days or freeze, covered, up to 2 months.

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about the author

Katie Simmons

Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.

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