This was the mix I made for the guests at my very first yoga retreat. As a granola just for my breakfasts at home I would do a one-tray wonder and only include 1-2 dates and/or figs thinly sliced. So not much sugar for every day use.
Ingredients:
Rolled oats Pistachios Mixed raw nuts
Shredded coconut Pepitas Sunflower seeds
Coconut oil Dried figs Dried dates
Vanilla extract Extra virgin olive oil
Method
Preheat the oven to 180 deg C. On one baking tray place non-stick baking paper and smear all over with coconut oil. Cover with oats and shredded coconut at about a ratio of 4:1. Sprinkle over 1-2 teaspoons vanilla extract, stir the mixture and spread it out nicely. Drizzle with olive oil and pop that into the oven.
Prepare another baking tray. Slice 3-4 dried figs and 3-4 dates thinly and sprinkle on the tray with pepitas, sunflower seeds, pistachios and some mixed nuts. Drizzle with olive oil, stir, spread out nicely and pop that in the oven.
Check your oats and coconut, stir and remove when golden. The coconut will toast to a light brown and the oats may seem a little soft but will crisp up when they cool.
Scrape your oat mixture into a large bowl and re-prepare the baking paper with coconut oil. It should melt more easily now on the warm tray – add your vanilla extract with the oil and spread it around. Repeat the oats and coconut on this tray. Pop that into the oven.
Check and stir your nuts and fruit. Remove when the pepitas and figs are toasted golden. One everything is in the bowl stir it thoroughly, allow it to cool and then place it into an airtight container for storage. It won’t last long… because you’ll eat it all!