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  • Prep-time: / Ready In:
  • Makes 6 cups

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

From plants-rule.com

Homemade Granloa

Ingredients

  • ½ cup pitted whole dates
  • 2 tablespoons ground flaxseeds
  • 2 cups thick-cut or regular rolled oats
  • ½ cup sliced almonds
  • ¼ cup dry 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.

Comments (6)

(5 from 1 votes)
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Gillian2 weeks ago
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My granola is not crunchy baked it longer and it was still not crunchy is this how the recipe is?

Jeena Nagpal3 weeks ago
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What is dry millet? Which millets can be used for this recipe?

M1 month ago
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Amazing! At first it wasn’t sweet enough, but with the raisins the balance is perfect! I used quinoa instead of millet and added coacoa powder (unsweetened). I’ll definitely make this again

Karen1 month ago
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Do you need the pan to be lined w/parchment paper?

Viki Little5 months ago
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Is the millet cooked or dry? Thanks!

Liz Turner1 month ago
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The millet is dry to start. It gets moistened a bit with the date mixture before it goes into the oven with the other dry ingredients. But that’s it. It’s there for crunch.

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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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