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Homemade OIl-Free Granola

I've been making this recipe for over 5 years. It is delicious raw, or can be baked for a crunch topping for yogurt, or even eaten as a cereal with milk.
Servings: 12

Equipment

  • 1 9x13 pan or cookie sheet I prefer glass but any will work
  • 1 food processor
  • 1 measuring cups
  • 1 measuring spoons
  • 1 kettle or pot for boiling water
  • 1 Spatula

Ingredients

Main ingredients

  • 2 cup Pitted Dates Diglot or Majule
  • 2 cups Rolled Oats
  • 2 cups Unsweetened Shredded Coconut
  • 1 tbsp Vanilla Extract

Flexible Ingredient Addins

  • 1 cup Any nuts and seed you like I like to add pecan, walnuts, sesame, sunflower seeds, almonds. Anything you have around the house will be great!
  • 1 tbsp Cinnamon I like the warmth it brings but you can sub any spice you like. Pumpkin pie spice is really good as well.

Instructions

  • Measure out main ingredients and set aside
  • Pre-heat Oven to 200℉
  • Boil 2 cups of water. Soak dates for 5 minutes (do not soak longer that 5 min, you may also skip this step if your dates are very soft and gooey. I usually use diglot dates which can be a bit more firm. I buy mine in bulk and pull them out of the freezer if you do this I suggest an 8 min soak.)
  • After soaking for 5 mins drain well without pushing water out. Place in the bottom of a food processor Add Vanilla. Blend until as smooth as possible without adding any water.
  • Using a spatula evenly flatten all the date paste to the bottom of the food processor. (If you skip this step the processor will not incorporate the other ingredients properly.)
  • Add Rolled Oats in an even layer above date paste. Then add Unsweetened Shredded Coconut. It should look like three separate and even layers.
  • Pulse and minimally as possible until all the ingredients come together. If your food processor starts to crush up only the oats take off the lid and use your spatula to gently stir up the ingredients and begin pulsing again. Repeat as necessary until evenly combined.
  • If eating raw enjoy! Keep in the refrigerator for 10 days or less.
  • Spread on a 9x13 pan.
  • Add 1 cup of mix in nuts and seeds
  • Add cinnamon
  • Mix ingredients. (I prefer clean hands, but a spatula will work as well.
  • Bake in the oven until golden brown. Stir every 30 mins to create optimal clumping, and allow all to brown evenly. This may take 2-4 hrs. depending on the humidity of where you live. This process takes time, but I find without using oil or honey low and slow works best. If you cook at a higher heat the granola becomes very hard and dare I say sharp.
  • Once a light brown color and crip... cool overnight or 6 hrs until dry. Store in an airtight container for up to 3 weeks.