This non-traditional granola has become my go-to recently because of its light sweetness and crunchy bite. I also like that this recipe makes chunky granola clusters rather than a muesli-like consistency. It’s adaptable to whatever flavors and ingredients you have on hand, so you can add spices, omit the coconut, use carob instead of cacao, etc. I’ve made it quite a few times and usually eat it with almond milk and fruit, but it’s also great on top of yogurt, or just as a snack. The cluster format makes it great for on the go! If you want to make it raw, you could use sprouted buckwheat instead of kasha, and dehydrate it instead of baking. In any case, it’s got a delicious sweetness from the dates and a richness (and superfood power) from the cacao. Hope you try it!
- 1.5 cups toasted buckwheat (kasha)
- 8 pitted medjool dates
- 1 tbsp cacao powder or more to taste
- 1/4 cup dessiccated coconut
- 1/2 cup rolled oats
- 1/3 cup quinoa flakes (or equal amount rolled oats or kasha)
- Soak pitted dates in a large bowl with 1 cup of boiling water for at least 15 minutes so that they soften.
- Drain half of the water and mash dates with the back of a fork or with a whisk until you have a thick paste.
- Preheat oven to 300˚F.
- Add all other ingredients to dates and mix up to combine.
- Break mixture into clumps and place on a baking sheet lined with parchment paper. Lightly press on the clumps so that they form flat clusters. You want some space between them so that they crisp up. This may need to be done on two baking sheets or in batches. Mine made about 1.5 baking sheets in total.
- Place sheets into preheated oven for 20 min, lightly tossing or flipping the clusters over halfway through.
- Remove from oven after 20 min and place onto a cool surface until they are at room temp. Store in an airtight container for up to a month, if they last that long!