There’s a certain gluten free peanut butter granola that I can’t get enough of. I love it with chocolate almond milk as a late night indulgence, or over greek yogurt with chia seeds and fruit for breakfast. The only problem is, it costs around $6 a bag, which categorizes it as a luxury grocery item for me, making my inner penny-pincher clench just a little every time I buy it.
After making the Minimalist Baker’s banana bread granola this weekend and seeing how easy it was, I set out to recreate my favorite luxury snack. My son is allergic to peanuts, so just in case he’ll try it, I’ll sub sunflower butter for peanut. And, in the interest of reducing processed sugar, I’m playing around with “nature’s candy” the Medjool date as a natural sweetener. The result? A tasty, hearty, lightly sweet homemade granola, that doesn’t break the grocery budget.
SUNFLOWER BUTTER GRANOLA
- 2 cups gluten free rolled oats
- 4 tablespoons sunflower butter
- 1 tablespoon coconut oil
- 2 tablespoons honey
- 2 tablespoons Medjool date puree (soak about 10 dates in hot water, let stand 5 minutes, pit, then puree in food processor.)
- 1 teaspoon vanilla
- 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup raw cashews
Preheat oven to 325 degrees.
In a small bowl, add sunflower butter, coconut oil and honey. Microwave about 45 seconds or until easy to stir. Add the vanilla and the date puree.
In a large bowl, mix oats, cinnamon, salt and cashews (optional). Pour the sunflower butter mix over the oat mix and stir until well combined.
Line a baking sheet with parchment. Spread the granola mix over the sheet, in a single layer.
Pop in the oven for about 15 minutes, or longer until golden brown. Don’t worry if it’s not crunchy right out of the oven, it will harden later. Or you can turn the oven off and let the granola cool inside to dry out.
Once cooled, store in an airtight container. Some dried cranberries or blueberries would be delicious additions too. An easy and heartfelt gift this time of year!