Post-Thanksgiving Granola
Post-Thanksgiving Granola by Lottie Bildirici of Running on Veggies
“Don’t toss that leftover pumpkin or sweet potato, this crunchy granola will be your go-to snack or topping for your smoothie for weeks! Naturally sweetened and gluten-free, it’s a win-win. Feel free to switch up the nuts and use your favorite combination.”
Ingredients:
- 2 cups old fashioned oatmeal
- 1 cup quinoa (not cooked)
- 1 cup almonds
- 1/2 cup sunflower seeds
- 1/2 cup flax meal
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 1/2 cup dates, soaked to covered (save soaking liquid)
- 1/2 cup pumpkin puree/sweet potato puree
- 4 tablespoons almond butter
- 1/4 cup applesauce
- 1 tablespoon vanilla extract
Preheat oven to 325 degrees. In a large mixing bowl, combine all dry ingredients. In a food processor, process dates with soaking liquid until smooth. Add remaining wet ingredients and process again. Take wet ingredients and mix with dry ingredients until it is evenly coated. Spread evenly on a lined baking tray with parchment paper. Bake 15 minutes at 325 degrees and stir it slightly, then bake for an additional 25 minutes at 300 degrees. Let cool and store in a cool, dry place (the freezer is best).
