The word “wow” comes to mind when I think about this granola. I certainly was not expecting it to turn out as incredibly delicious as this on the first try!
I’ve always loved the fruit and nut granola from Whole Foods in the bulk section. It’s the perfect combination of nutty and sweet. Sunflower seeds are the secret ingredient. It gives that extra nutty flavor that combines perfectly with the raisins and date sugar.
I had quite a busy start this morning. I woke up early to photograph this granola that I made last night. My stomach was rumbling like crazy and the second I was finished photographing, my dad and I stuffed our faces and it was such a delicious surprise. I don’t think I’ve ever seen my dad eat granola… and he went back for seconds.
We had planned for friends and family to come to our house to make sugar cookies, which, now that I’m eating healthier, didn’t make me too excited. I decided to do something about that, so I made some healthy, refined-sugar-free cookies. Everyone loved them. I’ll for sure post the recipe soon.
What more can I say about this granola perfection? I can only describe it as:
Sweet
Nutty
Crispy
Crunchy
Filling
I truly couldn’t have wished for it to turn out any better than it did. I will definitely make this again… and again… and again. I hope you will too.
If you’re looking to make some delicious granola to spend your morning energized and full, try making some of this delicious, nutty granola! Enjoy!
- 3 cups old fashioned oats
- ⅓ cup raw almonds, whole or slivered
- ⅓ cup unsalted peanuts, whole or halved
- ½ cup walnuts, chopped
- 3 Tablespoons unsalted roasted sunflower seeds
- ¼ teaspoon salt
- 2 Tablespoons date sugar
- ¼ cup coconut oil, melted
- 2 Tablespoons natural creamy peanut butter, melted
- ¼ cup pure maple syrup
- ½ cup unsweetened raisins
- ¼ cup dried fruit of choice (optional)
- Preheat oven to 350 degrees F. and line a large rimmed pan or cookie sheet wit parchment paper.Set aside.
- In a large bowl, whisk together oats, nuts, sunflower seeds, salt and date sugar.
- In a small heat-safe bowl, combine coconut oil and peanut butter and melt in the preheated oven. Pour into oats with maple syrup and stir until well-combined and no clumps remain.
- Transfer oats to lined pan or baking sheet and spread it out evenly with a fork. Separate any remaining clusters with the fork.
- Bake for 25-30 minutes, or until golden brown and crunchy. Stir gently with a fork every 5-10 minutes to keep from burning. Let cool completely and stir in raisins. Store in an airtight container in room temperature and serve with almonds milk and sliced banana.
