Use candied pecans and walnuts to rev up this easy homemade granola, but if you can't find them, regular nuts will do just as well!
1 1/2Cold fashioned oats
8ozdates, softened if needed in hot water for 10-15 minutes
1/2Cshredded unsweetened coconut flakes
1/4Cdried unsweetened cranberries
1/4Ccandied chopped walnuts, or regular chopped walnuts
1/4Ccandied chopped pecans, or regular chopped pecans
1/2Ccrunchy almond butter
Preheat the oven to 375 and toast the oats, almonds and pumpkin seeds for 10-12 minutes, then set aside to cool. This is an optional step!
While the oats and nuts toast, heat a small saucepan over medium low and stir in the maple syrup and the almond butter. Stir constantly so nothing burns, and continue cooking for 3-5 minutes, or until the mixture has warmed up and combined well.
In a food processor, pulse the dates and coconut until they break up into small pieces. Combine them with the cranberries and candied nuts in a bowl.
Add the toasted oats and nuts to the date mixture, then pour in the maple syrup/almond butter mixture. Stir well to combine all the ingredients as best you can.
Grease a 9x13 baking pan with coconut oil or line with parchment paper and then pour the granola mixture in, pressing down to compact it. Let it set in the freezer for 20-30 minutes, or the fridge for at least an hour. Either way, the granola can sit in the fridge or freezer for as long as you want.
Once the granola sets and is cool, break it apart with your hands or a spoon and enjoy! Store the granola in the fridge for up to a week.