Remember I once mentioned if there was one thing on the whole blog you'd have to try it was the homemade vegan Nutella recipe? Well now, add this to the list!
By now you all know granola is my jam. I love this stuff, and eat it almost daily. For breakfast or as a snack: on smoothies, in yogurt parfaits, or straight out the jar. No matter.
I always felt my granola recipes were much more wholesome than the type from the shops, because it called for much less oil and sugar, and I never even stopped to consider that I could make a granola recipe that would taste just as good, if not even better, without the oil or sugar.... until I came across this recipe.
This. Beats. All.
No other granola recipe will compare, neither in taste nor in nutritional value.
For weeks I tried creating my own oil-free and sugar-free granola recipe but they either came out too dry or too bland... and so when I found Jenny Mustard's granola recipe, I knew it was the ultimate one.
Why try to re-create something if you'd already found the best?
For those of you who are unfamiliar with Jenny Mustard, I'd recommend heading straight over to her YouTube channel or her website right away! She's been an inspiration when it comes to minimalism and wholesome, nourishing foods.
I guarantee she'll quickly become your favourite, if she isn't already.
This granola recipe is both sweet, because of the dates, raisins and dried cranberries, as well as savoury, because of the tahini. You can vary it up each time depending on the dried fruit or nuts and seeds you choose to add.
Let's walk through the step-by-step guide to make this yourself:
Step 1: gather your whole foods ingredients
Step 2: create the date + tahini mixture by blending in a food processor
Step 3: roughly chop your raw nuts
Step 4: mix!
Step 5: transfer to oven-safe dish lined with parchment paper
Step 6: bake until golden and fragrant
Step 7: serve with plant-based yogurt and fresh fruit - make it look pretty!
This granola recipe also makes for a wonderful gift, whether for house-warming events, birthdays or as a thank-you present. Kind of like this:
But I reckon you won't want to share, because you'd rather have it all to yourself. I won't judge...
Watch How To Make It Here
This recipe starts at 4:39
Healthiest Ever Granola » Whole Foods & oil-free
▸ ▹ Slightly modified recipe from Jenny Mustards’ Super Healthy Granola recipe (shared with permission)
▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free
Yield: approx. 7 cups
Prep Time: 10 min
Cook Time: 30 min
1 cup (175 g) dates*
1/2 cup (120 mL) tahini
3 Tbsp (45 mL) water
3 cups (270 g) old-fashioned rolled oats (GF if desired)
1 cup (140 g) raw mixed nuts (I used almond and cashew), roughly chopped
1/2 cup (75 g) organic raisins**
1/4 cup (30 g) dried cranberries
1/4 cup (35 g) raw sunflower seeds
1/4 cup (35 g) raw pumpkin seeds
1/4 cup (15 g) unsweetened shredded coconut
1/2 tsp cinnamon
1/4 tsp salt (optional)
Preheat oven to 150 C / 300 F.
Mix dates, tahini and 3 Tbsp (45 mL) water in a food processor and blend until creamy.
And all ingredients to a large bowl and mix to combine.
Spread granola evenly on baking paper and press flat. Bake for 30 minutes, or until golden brown, stopping one or two times to stir and flatten again if needed to prevent burning and to ensure the granola cooks evenly.
Let cool and transfer to an airtight container to store. Enjoy with smoothies, plant-based yogurts or on its own as a snack.
*If dry, soak in warm water until softened, drain.
** Organic raisins are optional but recommended as grapes tend to be a food very high in pesticide use.
Variations: swap for your own desired raw nuts, raw seeds, and dried fruit to change it up.
Storage: store in an air-tight container on the counter for up to two weeks.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes