Ingredients
Method
Preparation:
- If you are using the oven method, preheat the oven to 350°F.
- In a small bowl, measure out the chia seeds. Add 6 tablespoons of filtered water. Stir to combine. Set aside to thicken.
- If dates are firm, place them in hot water to soak for approximately 5-10min.
Instructions:
- In the food processor, add all of the nuts and seeds. Pulse and blend to break down into fine pieces. Pour seed and nut mixture into a large bowl.NOTE: Do not blend so much that a flour-type mixture is formed. Just enough to make fine pieces of nuts and seeds.
- In the food processor, add the oats, cinnamon, and salt. Blend and pulse until the oats are broken down into a medium-to-fine texture but not into a flour mixture. Add this oat mixture to the nuts and seeds.
- Fold the coconut into the dry granola mixture.
- In the food processor, add the chia seed mixture, dates, maple syrup, and vanilla. Slowly blend until a paste is made.NOTE: You may need to add a bit of warm water to help break down the dates into a paste. Add 1 tablespoon at a time, until you reach a semi-thick paste.
- Fold the chia seed and date mixture into the dry ingredients. Continue to mix and fold until all of the granola has been combined and coated with the wet ingredients.
- If you are using the dried cherries, hold off on putting them in mixture until after the granola has cooked.
Oven Method
- Pour the oil-free granola onto the baking pan and spread it out evenly.
- Place the granola in the oven on the middle rack for approximately 10 minutes.
- Take the granola out of the oven and, with a spatula, flip the granola. This is best done in large pieces.
- Place the pan back in the oven for another 7-8 minutes, or until the granola is golden brown.
- Once done, take the granola out of the oven and place it on a cooling rack to cool for about 10-15 minutes.
- Once cool, break the granola into small pieces and add the dried cherries, if using.
- Transfer the oil-free granola into a glass, air-tight container for storage.
Dehydrator Method
- Pour the granola onto the dehydrator trays, spreading it out thinly and evenly.
- Place mixture in the dehydrator at 120°F for 24-48 hours, and until golden brown.NOTE: If you prefer your granola to be perfectly dry and crunchy, it will take closer to 48 hours than 24. On the other hand, if you like your granola just a touch soft with a slightly chewy texture, then pull the granola out of the dehydrator around the 24-hour mark.
- Once done, pull the dehydrator sheets out of the dehydrator and allow the granola to cool slightly.
- If using, add the dried cherries to the granola mixture, and gently fold to combine.
- Allow the granola to cool to room temperature before transferring to a glass, air-tight container for storage.
Nutrition
Notes
Recipe Notes
- Nuts and seeds. Regarding the nuts and seeds, you can use whatever you prefer.
- Sweetener. If you prefer not to use maple syrup, feel free to swap it out for other natural sweeteners like raw honey or date syrup.
- Dried fruit. You can use any kind of dried fruit you like if you don’t like cherries. Some examples are dried cranberries, blueberries, figs, or raisins.
- Chia seeds. Instead of chia seeds, you can also use flax seeds. The measurements will be the same.
- Nutrient-dense add-ins. Feel free to add other super nutrient-dense ingredients like 1-2 tablespoons of hemp seeds or wheat germ, or 1/4 cup of quinoa or buckwheat groats.
- This oil-free granola will store well in a glass, air-tight container, in the pantry for up to 2 weeks.
- For longer storage, you can store this granola in the freezer for up to 6 months, as long as it is in a freezer-safe container.