Granola is a ton of work to make, right? All that blending and baking and drying… except, NO! It’s really easy! And with this recipe, no baking or drying required.
The key to raw granola is finding ingredients that are already a bit crunchy. In this recipe, that means pepitas, coconut, and oats. To make it clump together, we add a tablespoon of maple syrup (plus, that taste!) Dates add a bit of texture and additional sweetness. Seriously, there’s nothing not to love.
Now, what to do with this tasty treat? It’s great with almond milk as a cereal in the mornings, or sprinkled on top of a smoothie bowl. Traditional uses, you know. But on the other hand, you can put granola pretty much anywhere. Such as…
- as a topping on ice cream
- in a parfait layer
- crumbled on a salad
- mixed into a trail mix
- dip chocolate or caramel covered fruit into it
Sweet or savoury, raw granola can’t be beat. This recipe has no artificial flavours, only natural sugars, and lots of protein and nutrients.
Here’s a closeup of the texture:
You can store this granola in a sealed container on the counter for a couple of days, or you can pop it in the fridge for longer. Since it’s not baked, there’s some moisture in it (from the dates and maple syrup, mostly), which means its not infinitely shelf stable. But don’t worry – you’ll eat it all before you need to worry about storing it!
Maple Date Raw Granola
- 2 tbsp flax seeds
- 3/4 cup oats
- 1/3 cup pepitas
- 6 dates
- 1 tbsp shredded unsweetened coconut
- 1 tbsp hemp hearts
- 1 tbsp maple syrup
In a food processor, combine the flax seeds, oats, pipits, coconut, hemp hearts, and dates. Process on high until the dates are broken down into small pieces.
Add the maple syrup and pulse until the granola has clumped together.
Store in a sealed container for a week or keep in the fridge to make it last longer.
2 thoughts on “Raw Maple Date Granola”
Yum, can?t wait to try these recipes. Enjoyed the beautiful photographs, they made me hungry.
Thanks Pauline! 🙂