I absolutely love granola. I mean store-bought isn’t really all that great, but when you find a good homemade granola recipe, it’s just like Christmas!! Granola is one of those things that can be made on the weekend and then eaten throughout the week for a quick, nutritious and protein-packed breakfast before work! As long as your granola is sealed tight, it will last for up to a week and a half! (Not that you will be able to resist eating it all before it’s stale – especially if you are a granola lover like myself.) It also makes a perfect camping breakfast, and can be made ahead of time and taken on your next camping trip!
While Andrew and I were on our trip (and camping), we found granola and yogurt to be the best quick breakfast that could also pack enough protein to put in a big morning of hiking.
If you aren’t super keen on yogurt (yes I know crazy, how can you not like yogurt?!), you can also enjoy this granola with a splash of milk and some fresh fruit and it will be just as delicious!
Date and Nut Granola
1/2 cup honey or maple syrup (I used half honey, half maple syrup)
1/2 cup apple sauce
1/4 cup canola oil
1/4 cup peanut butter
1 teaspoon ground cinnamon
5 cups rolled oats
1/2 cup sunflower seeds
1/2 cup coconut
1/2 cup almonds
1/2 cup pitted dates, chopped
1/4 cup flax seeds
Preheat oven to 200F.
In a small bowl, whisk together honey(or maple syrup), applesauce, oil, peanut butter and cinnamon. Set aside.
In a larger bowl, combine the oats, sunflower seeds, coconut, almonds, dates, and flax seeds. Pour honey mixture over oat mixture and stir until the oat mixture is covered. Place mixture on a parchment or silicone baking mat-lined baking sheet, ensuring the mixture is spread out evenly.
Bake in oven for 1 hour and 15 minutes, stirring every 15-30 minutes. Once the granola mixture is golden brown, pull it out of the oven and allow it to cool to room temperature.