| 9 | 22 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 6 |
| 1 cup | Bob's Red Mill Gluten Free Quick Cooking Oatmeal |
| 4 date pitted | Medjool date |
| 4 leaf | Mint, fresh |
| 1 tsp | Cinnamon |
| 1 tsp | Nutmeg, ground |
| 1 tbsp hulled | Hemp seeds, shelled |
| 1 tbsp hulled | Sunflower seeds |
| 1 tbsp | Cranberries, dried |
| 1 tbsp | Coconut oil |
Recipe Yield: 6 servings Serving Size: 35g (about 1/3 cup)
1. Place dates, coconut oil, mint, and spices in a food processor or blender.
Pulse until chopped into a chunky looking paste, then add to mixing bowl.
2. Add oats to mixing bowl with the paste and fold in until all is well mixed.
I find that kneading the oats into the mixture helps to mix everything together.
3. Place mixture flat on to a non-stick baking sheet. You will want the mixture to resemble the same shape as the cooking sheet in a flat "sheet".
4. Sprinkle hemp and sunflower seeds on top of the sheet of mixture...press into the sheet so it sticks and it isn't loose.
5. Bake at 350-degrees Fahrenheit for about 16-20 minutes until you see the oats starting to dry out and crisp up.
You may leave in longer if you want a crispier granola.
Let cool and break into granola chunks or cut evenly into bars, dividing lengthwise and width wise.
enjoy!
NOTE:
you can slice the sheet into bars if you prefer instead of loose granola.
Add 1 scoop of your favorite protein powder to increase protein content.
Add 1 tbsp of colored sprinkles for extra holiday fun!
| Fruit | 0.2 |
| Grain | 0.2 |
| Meat Alternative | 0.1 |
