Sticky Date and Hemp Granola

Serves: makes 1 tray
DF RSF PB 

Ingredients: 

8 Medjool dates, pitted and roughly chopped
3/4 cup honey or maple syrup
2 tablespoons SOUL SEED Cold Pressed Hemp Seed Oil
2 cups rolled oats
1/2 cup raw pecans, roughly chopped
2 tablespoons SOUL SEED Hemp Seeds
2 tablespoons sunflower seeds
2 tablespoons flax seeds
1 teaspoon vanilla extract

TO SERVE
Fresh mixed berries
Unsweetened yoghurt

Method:

Get started by preheating your oven to 180°C and line a large baking tray with baking paper.

In a saucepan over medium heat, add the dates and maple syrup, and cook, stirring until it begins to bubble, the liquid is reduced and the dates are lovely soft and sticky, about 8-10 minutes. In the final minutes of cooking, use a wooden spoon or spatula to break the dates into smaller pieces.

Once slightly cooled, pour the maple mixture into a large heatproof glass bowl, adding in the hemp oil, vanilla extract and stirring to mix well.

Add in the dry ingredients, continuing to stir as you go, making sure your date and maple syrup coast everything nice and well.

Pour out onto the prepared baking tray into a large even sized layer. Transfer to the oven and bake for 20-25 minutes, using a spatula or wooden spoon to stir halfway, making sure to bring everything out from the edges into the centre. Re-flatten each time you’ve stirred so it goes nice and crispy. If it's starting to go too dark, cover it with foil for the final 5 minutes of cooking time.

Remove tray from the oven and allow it to cool completely, about 45-60 minutes. Once cool, it’ll be lovely and crisp and you can break it into smaller granola pieces.

Serve in a bowl with your favourite breakfast accompaniments such as yoghurt and fresh berries.

Store in an airtight container for up to 14 days.