Granola


1/2 cup water
3 ounces dates, pitted and quartered (about 6 medjool or 12 deglet)
1 1/2 tsp. vanilla
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
2 cups old fashioned rolled oats
1 cup raisins

Place the water, dates, vanilla, cinnamon, and nutmeg into a
blender and set aside for at least 15 minutes (so the dates can
soften).

Preheat oven to 250 degrees F. Line a large baking sheet with
unbleached parchment paper or a silicone mat.

In a medium bowl, combine the rolled oats and raisins.

Blend the dates, water, vanilla, cinnamon and nutmeg until
smooth. Pour into the bowl of oats and raisins, and mix with a
fork.

Spread the granola evenly on the baking sheet, breaking up any
big clumps. Cook on the center rack for 30 minutes. Remove the
pan from the oven, and using a spatula, shuffle the granola
around a bit. Return to the oven for an additional 25 to 30
minutes. It should be a light to medium brown when done. For
full crunchiness, completely cool the granola first. Store in an
airtight container in the refrigerator to preserve freshness.

Makes 3 1/2 cups (4 servings).

Straight Up Food recipe.

NOTE: Make Chocolate Granola by adding 2 Tbsp. unsweetened
cocoa powder to the rolled oats and raisins and continue with
the recipe.