Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pure maple syrup
  • 1/4 cup raw honey
  • 2 tsp pure vanilla extract
  • 3 cups gluten free rolled oats
  • 1 cup sliced raw almonds
  • 1/2 cup puffed quinoa
  • 1/2 cup dried bananas (slightly crushed)
  • 1 tsp ground Ceylon cinnamon
  • 1/4 tsp salt (I use Himalayan salt)
  • 1/4 tsp ground nutmeg
  • 3/4 cup chopped pitted dates
  • 1/2 cup raisins
  • 1/3 cup unsweetened toasted coconut flakes

Instruction

  • Preheat oven to 325°F. Line a 13" x 18" rimmed baking sheet with parchment paper.
  • Measure and dump the dry ingredients into a large mixing bowl; set aside.
  • Put the wet ingredients in a small saucepan and bring to a simmer over low-medium heat.
  • Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto your prepared cookie sheet and bake for 20 minutes, mixing once after 10 minutes.
  • At the 20 minute mark, remove the pan from the oven and toss in the chopped dates, raisins and shredded coconut. Return the pan to the oven and continue cooking for an additional 8 to 10 minutes, or until the granola is beautifully golden brown and deliciously fragrant.
  • Remove the cereal from the oven and allow it to cool completely in the pan, then store in an airtight container for up to a few months.