One thing I don’t like about making granola is that you have to keep your eye on it while it’s in the oven. I put together this recipe that you make in the evening, put it in the oven on 170 degrees overnight, and it’s done in the morning! This came out SOOOOO good!
- 4 cups oats
- 2 cups puffed millet
- 2 cups puffed brown rice (not like crispy rice cereal, but the softer, puffed style)
- 1 ripe banana
- 1 apple with skin on; sweet apples work best
- ½ cup natural peanut or almond butter no oil, sugar, or salt added
- 1 T tahini
- ¼ cup water
- 2 t cinnamon
- 1 t vanilla extract
- 2-4 T date paste, date sugar, or coconut sugar (optional)
- ½ t salt (optional)
- ½ cup chopped raw almonds
- ½ cup raw pumpkin seeds
- ½ cup dried fruit (optional)
- Preheat oven to 170 degrees F. Line two baking trays with parchment paper.
- Blend banana, apple, peanut butter, tahini, water, cinnamon, vanilla, sugar, and salt until smooth.
- Add oats, puffed millet, puffed rice, and nuts to a large bowl. Stir in blended mixture well. Split the granola onto two trays, spread it out evenly, but leaving it in clusters. Place trays in oven overnight (keeping the heat at 170 degrees all night). Granola should be dry by the morning. If desired, stir in dried fruit. Cool and store in airtight container.