I recently came across this recipe by the great Daphne Oz and knew I had to try!

I added in a tsp of pumpkin spice syrup to this that I had on hand, but it is not necessary!

Such a nutrient dense, fiber packed granola that I just love so much!

If you make it, be sure to have a large container because it makes a lot!

This would be a sweet gift to give for the holiday for those in your life who need the gift of food 😊

Enjoy my friends!

COCONUT DATE GRANOLA

Ingredients:

6 tablespoons raw honey, room temperature

 3 tablespoons pure maple syrup, room temperature 

2 tablespoons organic coconut oil, melted, plus extra for the baking sheets 

2 tablespoons unsweetened applesauce, at room temperature (you can also use coconut sugar or just omit)

1 tsp pumpkin spice syrup (if you do not have, omit)

1 tablespoon pure vanilla extract (or scrapings from 1 vanilla pod if you’re feeling fancy!) 

3 cups rolled oats (not quick-cooking) 

1 cup raw pistachios 

½ cup raw walnuts, chopped 

½ cup raw sunflower seeds 

½ cup raw sesame seeds 

1 cup unsweetened shredded coconut

 3 tablespoons ground flaxseed 

1 teaspoon ground cardamom

 1 teaspoon ground cinnamon

1 teaspoon sea salt 

10 Medjool dates, seeded and chopped 

10 dried apricots, chopped 

Instructions:

1. Preheat the oven to 325°F.

In a medium bowl, add the honey, syrup, oil, applesauce, and vanilla and whisk well to combine. 3. In a large bowl, combine the oats, nuts, seeds, coconut, flaxseed, cardamom, cinnamon, and salt and stir well. Pour the wet mixture into the dry and stir well to coat all the oats, nuts, and seeds. 4. Grease 2 rimmed baking pans well with melted oil (or line them with parchment paper). 

Spread the granola mixture across the pans in an even ½-inch layer. Bake for 40 to 45 minutes, using a plastic spatula or wooden spoon to stir periodically so all the ingredients cook evenly, until the granola is golden brown and fragrant. Drizzle with extra honey and let sit for an hour to let all those delicious clumps form!!