I’ve got the day off work. I’m on my fourth cup of coffee. There’s a tiny bit of snow on the ground, a whole lot of sun in the sky, and there’s raw granola in a jar on the countertop waiting to be snacked on.
It’s shaping up to be a pretty good Monday.
I don’t know how your Monday is faring, dear reader, but I do know that you can make it a whole lot better by drinking four cups of coffee and making some raw granola.
(Or maybe just the raw granola part. My caffeine tolerance has gotten pretty out of hand lately.)
Granola is, for me, a comfort food. Obviously, it’s not a comfort food in the way that, say, a big bowl of pasta is a comfort food. But it’s a comfort food nonetheless. I love making a big batch of it when I feel like baking something delicious that won’t weigh me down (the way a pan of brownies tends to…). Plus, I want my whole life to smell like freshly baked granola.
And while raw granola doesn’t have that same magical, oven-baked scent, it is equally satisfying, crunchy, and customizable. It also doesn’t contain any oil—which is great for someone like me, who already gets plenty of healthy fats by eating peanut butter and tahini straight from the jar.
This raw granola gets its bulk from oats, its sweetness from dates, and its crunch from buckwheat. Feel free to add different spices, or mix in a variety of dried fruit and/or nuts. And don’t forget the salt—I find that it sets off the sweetness of the dates in a highly addictive way.
Happy Monday! Now, more coffee.
Adapted from A Sunshine Mission
Makes about 1 1/2 cups
- 1/2 cup old-fashioned oats
- 1/2 cup buckwheat
- 8 medjool dates, pitted (soak in warm water for 10 minutes if not soft)
- 1/2 tsp. ground cinnamon
- Generous pinch of salt
- 1/2 cups nuts or seeds of choice (I used 1/4 cup walnuts and 1/4 cup pepitas)
Combine the oats, buckwheat, dates, cinnamon, and salt in a blender. Pulse until the oats are pulverized and the dates have made the mixture sticky (the buckwheat will still be intact, for the most part). Transfer to a bowl and mix in the nuts and seeds. Cover and store in the refrigerator.