Finding a granola that doesn’t contain oil is nearly impossible. This is another food that can be perfectly delicious (and still crunchy) without added oil. Making your own homemade granola is very easy, and you don’t even need a food dehydrator.
- ½ cup water
- 3 ounces dates, pitted and quartered (about 6 medjool or 12 deglet)
- 1½ teaspoons vanilla
- 1¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 cups old fashioned rolled oats
- ½ cup raisins
- ½ cup sliced almonds (optional)
- Place the water, dates, vanilla, cinnamon, and nutmeg into a blender and set aside for at least 15 minutes (so the dates can soften). Preheat oven to 250°F. Line a large baking sheet with parchment paper (see photos below) or a silicone mat.
- In a medium bowl, combine the rolled oats, raisins, and nuts.
- Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour into the bowl of oats, raisins, and nuts, and mix with a fork.
- Spread the granola evenly on the baking sheet, breaking up any big clumps. Cook on the center rack for 30 minutes. Remove the pan from the oven, and using a spatula, shuffle the granola around a bit. Return to the oven for an additional 25 to 30 minutes. It should be a light to medium brown when done. For full crunchiness, completely cool the granola first. Store in an airtight container in the refrigerator to preserve freshness.
Nut options: Any kind of chopped or small nuts would work here, but I think the texture of the sliced almonds is my favorite. I’ve also used chopped walnuts, pecans and sunflower seeds.
Raw raisins and nuts: If you don't want to cook your raisins and/or nuts, feel free to toss them in with the oat mixture after cooking.
Above: Granola can be made in a food dehydrator or an oven. Most people don’t have a food dehydrator, so my recipe utilizes the oven. Granola prepared in a food dehydrator doesn’t cook but rather dries out over time. Warm air is circulated around the food, gradually causing it to lose all or most of its moisture. To use a dehydrator, spread the granola on a teflex sheet that is placed on a dehydrator tray, and dehydrate at 110 degrees F for 3 to 4 hours, or until your desired crunch level is achieved. Store in an airtight container in the fridge or freezer to preserve freshness.
Above: If you don’t have a dehydrator, and want maximum airflow around your granola (using the oven method), you can place your parchment paper on top of a baking rack that is sitting on top of your baking sheet (I have used my broiler pan and broiler rack in the photo above). I haven’t found this to be a necessary step, but something to try if you’re interested in even crispier granola.
Above: I love a little granola on top of my morning oatmeal, with some fruit and homemade non-dairy milk.
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