This is such an easy breakfast alternative to prep ahead in a big batch, and then portion down into containers so they're ready to go.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: Approx 8 (depending on serving size)
- 1C each raw brasil nuts, pistachios, almonds, and cashews
- 1C each watermelon and pumkin seeds
- 1C coconut flakes
- 1/2C honey
- 5 dates
- 1/4C cinnamon
- 2 pinches turmeric
- 2 pinches pink Himalayan sea salt
- water for soaking dates
1. Start the day before by adding the dates to a container and covering with water. Place in the refrigerator overnight. 2. Preheat oven to 150 degrees C. Add the dates and water to a food processor. Process to make a date paste and set aside. 3. Using the food processor, blitz the nuts to a medium sized chop. Continue this until all nuts are chopped. Add chopped nuts to a large bowl and mix in all the remaining ingredients, as well as the date paste. 4. Take a large tray and line with baking paper. Put a layer of the granola mixture on the tray and cook for 20 mins* (up to 30, depending on how well-done you like it). * I recommend setting the alarm for 15 mins and checking every 5 so it cooks perfectly and does not burn. This is a fail-safe system for those who want the granola roasted just slightly. 5. Store in snack sized Mason jars for grab-and-go ease in the refrigerator. Enjoy.