Ingredients
- 1/2 cup pitted whole dates
- 2 tablespoons ground flaxseeds
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1/4 cup dry millet
- 1 tablespoon sesame seeds
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 cup raw pumpkin seeds
- 1/2 cup raisins
Directions
Preheat oven to 325°F.
Combine dates and ¾ cup warm water in a small bowl; let stand at least 5 minutes until softened.
Combine flaxseeds and 6 tablespoons warm water in a separate small bowl; let stand 5 minutes.
In a large bowl, combine the next seven ingredients (through salt).
Place the softened dates and their liquid into a blender; cover and blend until smooth.
Stir the pureed dates and the flaxseed mixture into the oat mixture.
Spread the mixture evenly in a 15x10-inch baking pan.
Bake for 45 minutes, or until golden, stirring every 15 to 20 minutes and adding pumpkin seeds halfway through baking.
Cool in the pan on a wire rack for 10 minutes.
Stir in the raisins.
Store uncovered at room temperature up to 10 days, or freeze covered for up to 2 months.
Frequently Asked Questions
How should I store this homemade pumpkin granola to keep it fresh?
Once completely cooled, store your homemade granola in an airtight container at room temperature. Because this recipe utilizes dates as a natural binder instead of heavy oil, it will maintain its crunch best when stored away from humidity for up to two weeks.
Can I make this granola recipe without using dates?
While dates are crucial here for binding the ingredients like the rolled oats and almonds, you can substitute them with 1/2 cup of pure maple syrup mixed with 1/4 cup of unsweetened applesauce for a similar sticky texture. Remember to reduce the added water slightly if you choose a liquid sweetener.
My granola seems soft after baking; what went wrong?
Granola often softens if it hasn't fully dried out; ensure you bake it for the full 45 minutes at 325°F, stirring halfway through. The most important step is letting it cool completely on the baking sheet without touching it, which allows residual moisture to evaporate and achieve maximum crispness.
