This is an easy granola recipe that will have you coming back for more. Naturally sweetened with maple syrup and Medjool dates and loaded with gluten-free oats, almonds, hemp seeds, and flaxseeds. Gluten-free and vegan. Course: Breakfast Prep Time: 12 minutes Time: 25 minutes total Time: 37 minutes Servings: 8
Ingredients
- 6 Medjool dates pitted and chopped
- 3/4 cup maple syrup
- Two tablespoons of olive oil
- 2 cups gluten-free oats
- 1/2 cup raw sliced or chopped almonds
- Two tablespoons hemp seeds
- 1/4 cup flax seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pure vanilla extract I use Rodelle
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed cookie sheet with parchment paper and lightly spray it with cooking spray.
- In a small saucepan, heat maple syrup and date pieces over medium heat to boiling; reduce slightly, occasionally stirring until the liquid has reduced and the dates have softened about 8 minutes. Remove from heat.
- Mash dates a bit with the back of a spoon to break them down. Add olive oil and stir to combine. Add vanilla extract and stir to combine.
- Add oats, almonds, hemp seeds, flax seeds, cinnamon, and salt in a large bowl. Whisk to combine.
- Pour maple-date syrup over the oat mixture. Stir until the dry ingredients are completely coated. Transfer the mixture to the prepared cookie sheet.
- Press the granola into an even layer about 1/2 inch thick using an extra piece of parchment paper. Bake for 10 minutes. Remove from oven, stir, making sure to fold in edges. Pat back down firmly with a spatula. Tent with foil and bake for ten more minutes.
- Remove from oven, stir again, and pat granola firmly down with a spatula. Tent with foil again and bake for about five more minutes. Place the pan on a wire rack and allow it to cool almost completely. When mostly cool, break up the granola into pieces. Store in an airtight container.Disclaimer: This article is originally published on
