I have a confession to make. If you follow me on Instagram, you may have seen me talk a big game about starting Whole30 a few weeks ago. Well…it never happened. And it all boils down to my morning coffee. I’d been sort of “testing” myself for a few weeks to see how I would do without oats, dairy yogurt, deli meat, etc. One afternoon I made myself an almond milk latte. And. It. Was. Horrible. It was with homemade almond milk, unsweetened, and a few ounces of espresso. If anyone has any tips on this – LET ME KNOW.
Anyway, I digress. Sort of.
In my pre-Whole30 preparation semi-training, I knew I would be wanting something sort of sweet and crunchy for breakfast every once in a while, so I got to thinking about Paleo granola, except it isn’t Whole30 compliant because of the maple syrup that almost every Paleo granola recipe calls for. So I devised (what I thought was) a brilliant system for making a sweet syrup out of soaked dates blended with a bit of water. I experimented a batch of granola – and it was SO GOOD. Just baaaaarely sweet, just the way I like it. I thought I was a GENIUS! Upon a bit more investigation, not only are dried fruits like dates, raisins, and dried apples supposed to limited on Whole30, so are sunflower seeds, walnuts, and flaxseeds. This knocks out about half of the ingredients in my recipe.
While this recipe may not be 100% Whole30 compliant, it is definitely Paleo-friendly! And I still like making it with date-syrup rather than maple syrup because it makes the sweetness so much more subtle. BUT – if you prefer a sweeter granola, I’d recommend using maple syrup or honey.
One last bragging point that makes me feel like a genius: I LOVE granola that is clumpy and chunky. I also have been saving the almond pulp from my homemade almond milk (more bragging about that later) and have been trying to come up with ways to use it up. Well guess what – if you add almond pulp to Paleo granola, you get CHUNKS! And it just ups the texture completely. Just for good measure (and health) I also added in some ground flax seeds to help the clumping along even more. If you don’t have some fresh almond pulp just laying around, use regular almond flour. I won’t judge.
- 1 cup blanched, slivered almonds
- ½ cup raw sunflower seeds
- ½ cup raw walnut pieces
- ½ cup unsweetened coconut flakes
- ⅛ cup ground flaxseed
- ⅛ cup almond meal
- ¼ cup raisins
- ⅓ cup dried apples, cut into small pieces
- ¼ cup coconut oil, melted
- 3-4 dates, depending how sweet you like
- ¼ cup water
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon salt
- Preheat oven to 250 degrees.
- In a blender, combine dates and water until thick and syrup-like. Set aside.
- In a large bowl combine all nuts, seeds, coconut, cinnamon and salt. Mix to combine.
- In another bowl, combine the coconut oil, date-syrup, and vanilla. Whisk to combine.
- Add the wet ingredients to the dry and mix well. Spread out evenly on an unlined baking sheet.
- Bake for about 1 hour, stirring about every 20 minutes or so. When done, the granola should be mostly dry, and you'll start to smell the nuts roasting.
- Remove from oven and let cool completely, then add in the raisins and dried apples.