Granola is something my husband always looks forward to for breakfast. His day hasn't started yet if he hasn't eaten a bowl of hot cereal with a sprinkle of granola on top. And if we are traveling, it's so easy to put a zip lock bag of granola in our suitcase, with some powdered milk for a quick breakfast. There's nothing better than knowing you're still getting a good healthy meal, even while away from home! This recipe makes a large batch--filling two cookie sheets in the oven, and making about a gallon of granola. If you won't use it very fast, put half of it in the freezer. It'll keep for a long time!
COMBINE oats, nuts, seeds, and almond flour in a large bowl.
BLEND dates, bananas, and other ingredients until smooth. You may need to stop it to help it along with a spatula--it's very thick.
POUR blender mixture into the oats and MIX well.
BAKE at 200F for 6 hours OR overnight.
ADD tropical dried fruit dices, if desired.
STORE in airtight container for one month OR freeze to keep it fresh longer.
I use time bake and set the time to start in the middle of the night and stop when I get up in the morning. That way I can take it right out of the oven and let it cool. The house smells SOOOO good when we wake up in the morning!