Strawberry Blueberry Granola

Happy New Year! After weeks of holiday temptations and indulgences, let’s get a fresh winter start with homemade granola.

This is truly the kind of clean granola you can feel good about enjoying…homemade, easy, delicious, crunchy, just sweet enough, and entirely sugar-free and oil-free.

And I also have big news…

COMING VERY SOON!!

I’ve been working on a brand new ebook over the last many months – called EVERYDAY EASY, with over 100 pages of deliciously simple recipes! Each one is whole-food, plant-based, sugar-free, and oil-free, and designed to make you feel great, inside and out. Available in mid-January!

Details about ordering EVERYDAY EASY coming in just a few days – so please stay tuned!!

And now, back to this granola, which is great all by itself, and amazing sprinkled over oatmeal. We love to mix it into unsweetened nondairy yogurt, toss it with fresh fruit, and sprinkle it over baked fruit. I have a jar of this in my refrigerator at all times.

Completely SOS-free, crispy, crunchy, and super delicious! It’s always a special treat, and this version has become our new family favorite. Please enjoy – and very very Happy New Year to you ALL!

STRAWBERRY BLUEBERRY GRANOLA

Servings: makes approximately 1 quart
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3 cups of old-fashioned rolled oats
1/4 cup raw walnuts, chopped
1/4 cup raw pecans, chopped
1/4 cup raw almonds, chopped
1 tablespoon cinnamon
1 cup pitted dates
1/2 cup water
1 tablespoon pure vanilla extract
2/3 cup freeze-dried strawberries
2/3 cup freeze-dried blueberries

Instructions

Preheat oven to 325 degrees.

In a large bowl combine oats, walnuts, pecans, almonds, and cinnamon.

Into a high-powered blender (like a Vitamix), add dates, water, and vanilla. Blend until mixture is quite smooth.

Add date paste to the oats mixture, combining well, so that all ingredients are evenly moist.

Spread granola mixture onto a nonstick baking sheet or roasting pan (I adore my Scanpan roasting pans).

Bake until golden brown, stirring occasionally, about 25 to 30 minutes. Transfer the baking sheet to a wire rack, and allow to cool completely.

Once cool, add in strawberries and blueberries. Store refrigerated, in an airtight jar.