Chunky Date, Coconut and Almond Granola

Coconut and Almond Granola Recipe with Dates

Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

This Chunky Date, Coconut and Almond Granola recipe is a delicious and nutritious breakfast option that is easy to make at home. The combination of oats, almonds, coconut, cashews, and dates creates a flavorful and satisfying granola that can be enjoyed on its own or with yogurt and fruit.

History

Granola has been a popular breakfast food since the late 19th century, when it was first created as a health food. Over the years, granola recipes have evolved to include a variety of ingredients, such as nuts, seeds, and dried fruits. This Chunky Date, Coconut and Almond Granola recipe puts a unique twist on the classic granola formula by adding sweet dates and crunchy almonds.

Ingredients

2 cups old-fashioned oats
0.75 cup whole almonds, halved
0.5 cup sweetened flaked coconut
0.5 cup raw cashews
0.33 cup firmly packed brown sugar
1.5 tsp ground allspice
1 tsp ground cinnamon
0.25 cup unsalted butter
2 tbsp honey
1 cup packed pitted dates, each cut crosswise into thirds

How to prepare

Preheat the oven to 300°F (149°C).
In a large bowl, mix together the first 7 ingredients.
In a heavy small saucepan, melt the butter with honey over low heat.
Pour the melted butter and honey mixture over the granola mixture and toss well.
Spread out the mixture on a cookie sheet.
Bake for 20 minutes, stirring occasionally.
Add the dates and mix to separate any clumps.
Continue to bake until the granola is golden brown, stirring frequently, for about 15 minutes longer.
Allow the granola to cool.
This granola can be made 2 weeks ahead. Store it airtight at room temperature.

Variations

Swap out the almonds for your favorite nuts, such as walnuts or pecans.
Add dried cranberries or raisins for extra sweetness.
Experiment with different spices, such as nutmeg or cardamom, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to stir the granola mixture frequently while baking to ensure that it cooks evenly and does not burn.

- Allow the granola to cool completely before storing it in an airtight container to maintain its crispness.

- Feel free to customize this recipe by adding your favorite nuts, seeds, or spices.

Serving Suggestions

Enjoy this Chunky Date, Coconut and Almond Granola with yogurt, milk, or as a topping for smoothie bowls or fruit salads.

Cooking Techniques

Baking

Ingredient Substitutions

Use maple syrup or agave nectar instead of honey.

- Replace the butter with coconut oil for a dairy-free option.

- Substitute the dates with dried apricots or figs.

Make Ahead Tips

This granola can be made 2 weeks ahead and stored in an airtight container at room temperature.

Presentation Ideas

Serve this Chunky Date, Coconut and Almond Granola in a bowl with a dollop of yogurt and fresh berries for a colorful and appetizing presentation.

Pairing Recommendations

Pair this granola with a hot cup of coffee or tea for a satisfying breakfast or snack.

Storage and Reheating Instructions

Store the granola in an airtight container at room temperature for up to 2 weeks. Reheat in the oven or microwave for a few minutes to restore crispness.

Nutrition Information

Calories per serving

Each serving of this Chunky Date, Coconut and Almond Granola contains approximately 300 calories.

Carbohydrates

Each serving of this Chunky Date, Coconut and Almond Granola contains approximately 35 grams of carbohydrates.

Fats

Each serving of this Chunky Date, Coconut and Almond Granola contains approximately 15 grams of fat.

Proteins

Each serving of this Chunky Date, Coconut and Almond Granola contains approximately 6 grams of protein.

Vitamins and minerals

This granola recipe is a good source of iron, magnesium, and vitamin E.

Alergens

This recipe contains nuts and dairy (butter), so it may not be suitable for those with nut or dairy allergies.

Summary

This Chunky Date, Coconut and Almond Granola is a nutritious and delicious breakfast option that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, such as iron, magnesium, and vitamin E.

Summary

This Chunky Date, Coconut and Almond Granola recipe is a delicious and nutritious breakfast option that is easy to make at home. With a combination of oats, almonds, coconut, cashews, and dates, this granola is packed with flavor and texture. Enjoy it on its own or with your favorite toppings for a satisfying meal any time of day.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. The combination of sweet dates, crunchy almonds, and tropical coconut sounded like the perfect blend of ingredients for a delicious granola. I knew I had to learn how to make it.

I first came across this recipe many years ago when I was visiting my dear friend, Mrs. Jenkins, in her cozy kitchen. Mrs. Jenkins was an amazing cook and had a talent for creating the most mouthwatering dishes. As soon as I walked into her kitchen, I could smell the aroma of toasted almonds and coconut filling the air.

Mrs. Jenkins greeted me with a warm smile and invited me to sit down at her kitchen table. She pulled out a worn recipe card from her recipe box and handed it to me. "This is my famous Chunky Date, Coconut and Almond Granola recipe," she said with a twinkle in her eye. "I think you'll love it."

I eagerly read through the recipe, taking note of the simple ingredients and easy instructions. Mrs. Jenkins explained that she had learned this recipe from her own grandmother, who had passed it down through the generations. It was a family favorite and always a hit at breakfast time.

As Mrs. Jenkins showed me how to mix together the oats, coconut, almonds, and dates, I couldn't help but marvel at how such humble ingredients could come together to create something so delicious. The sweet dates added a natural sweetness, while the coconut and almonds added a satisfying crunch.

After mixing everything together, Mrs. Jenkins spread the granola out on a baking sheet and popped it into the oven to toast. The kitchen filled with the warm, nutty aroma of the granola as it baked to perfection.

When the granola was golden brown and crispy, Mrs. Jenkins pulled it out of the oven and let it cool before breaking it into large, chunky pieces. The granola was a beautiful mix of colors and textures, with the dates adding a lovely chewiness to the crunchy almonds and coconut.

I couldn't wait to taste the granola, and when Mrs. Jenkins offered me a bowlful, I eagerly dug in. The flavors exploded in my mouth – the sweetness of the dates, the nuttiness of the almonds, and the tropical hint of coconut all melded together perfectly.

I knew then and there that I had to learn how to make this granola for myself. Mrs. Jenkins kindly shared her recipe with me, and I made sure to write it down in my own recipe book so I wouldn't forget a single detail.

Over the years, I have made this Chunky Date, Coconut and Almond Granola countless times for my family and friends. It has become a staple in our household, enjoyed for breakfast or as a snack throughout the day. The recipe has brought joy and comfort to many, just as it did for me when I first tasted it in Mrs. Jenkins' kitchen.

I am grateful to have learned this recipe from such a talented and generous cook like Mrs. Jenkins. It has become a cherished part of my culinary repertoire, a reminder of the power of simple, wholesome ingredients to create something truly special.

As I sit here now, mixing together a fresh batch of Chunky Date, Coconut and Almond Granola, I can't help but feel a sense of nostalgia for that day in Mrs. Jenkins' kitchen. The memories of learning this recipe from her will always hold a special place in my heart, and I know that every time I make this granola, I am honoring her legacy and the tradition of passing down delicious recipes from one generation to the next.