|15 min||50 min||12|
|2 tbsp||Chia seeds, ground|
|1/4 cup||Coconut milk (or almond milk)|
|1/3 cup||Coconut oil|
|1/2 cup pitted||Dates|
|1/2 cup||Figs, dried|
|3/4 cup||Oats, large flakes, dry|
|1/4 cup||Oat flour|
|2 tbsp||Pumpkin seeds (pepitas)|
|2 tbsp||Sesame seeds|
|2 tbsp||Sunflower seeds|
|1 tsp||Vanilla extract, pure|
1. Preheat the oven to 350 degrees. Prepare an 8x8 dish and line with parchment paper. Set aside.
2. Begin by soaking the dried dates and figs in a bowl of hot water to let them soften.
3. Add the chia seeds to a small cup or dish with the milk and stir. Let them sit to expand (at least 5 minutes). You may need to stir once or twice while it thickens.
4. Once the oven is preheated, spread the large flake oats on a dry baking sheet, and toast them in the oven for 10-15 minutes, until light brown.
5. Meanwhile, in a small saucepan, heat the coconut oil until melted. Set aside to cool.
6. Drain the water from the dates and figs, and then add to a blender with 1/3 cup of water. Blend until smooth, or slightly chunky. Scrape the sides and add a touch more water and blend again.
7. Add all ingredients (including toasted oats) to a large mixing bowl, (or in the saucepan with the coconut oil for less cleaning). Mix everything together well. Pour the mixture into the prepared baking dish and smooth out to make it as flat as possible.
8. Turn the oven down to 275 degrees and bake for 40-45 minutes.
9. Let the granola squares cool, and then cut them into 12 squares.