Servings: 28 Servings
Calories: 173kcal
Ingredients
- 165 grams Pineapple cubed
- 5 Medjool Dates (Pitted and roughly chopped)
- 2 tbsp Orange Juice
- 1 tbsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 60 ml Coconut Oil (Melted)
- 400 grams Almonds (Roughly Chopped)
- 150 grams Cashew Nuts (Roughly Chopped)
- 90 grams Unsweetened Coconut Flakes
- 70 grams Sunflower Seeds
- 1/2 tsp Salt
Instructions
- Pre-heat oven to 250F (120C) and prepare 2 racks lined with baking sheets.
- In a food processor or high-speed blender, add the pineapple, dates, orange juice, vanilla extract and cinnamon. Blend until smooth. Next add in the coconut oil and blend again. Set aside until required.
- Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
- Fold in the pineapple mix into the nuts and mix well until combined.
- Divide the wet granola between the two earlier prepared baking sheets and spread into a thin layer.
- Place into the oven and bake for around 2 hours. Give the granola a mix every 20 minutes and rotate the trays after 60 minutes of baking.
- In the last 30 mins keep a close eye on the granola to prevent burning. Finish baking as granola turns golden brown. Cool to room temperature and transfer into airtight containers.
- The granola will keep for a couple of weeks.
Nutrition
Calories: 173kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Sodium: 44mg | Potassium: 208mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
