As you can probably tell, I am a big fan of granola. When I first came up with this recipe, I could not stop eating it, whether it was as a smoothie topping, or by itself. It has a delicious toasty flavor and is the perfect snack on the go. Additionally, this recipe can easily be adapted to create a variety of interesting flavors, for example: almond butter with almonds and hazelnuts, or peanut butter with walnuts and peanuts! This granola is not only insanely irresistible, but it is also gluten-free, oil free, and naturally sweetened. Do not forget to come back and thank me after you have made this!

INGREDIENTS (Yields about 3 cups)

• 1 Cup medjool dates
• 1 1/2 Cups gluten-free oats
• 1/2 Cup almonds
• 1/2 Cup cashews
• 1/4 Cup cashew butter
• 1/3 Cup dairy-free chocolate chips
• 1/3 Cup dried goji berries

Optional: 3 Tbsp. chia seeds

INSTRUCTIONS

1. Pit the medjool dates, and pulse them in the food processor until a sticky paste forms, and it appears as a ball of "dough".
2. Roughly chop the cashews and almonds, and toast them in an oven or convection oven until golden brown.
3. Toast the gluten-free oats in an oven or convection oven until lightly brown and fragrant. (Toasting the oats is optional, but it is preferable as it adds more flavor.)
4. In a bowl, thoroughly mix the cashew butter and date paste until evenly combined.
5. Add the remaining ingredients into the bowl, and mix until a crumbly granola forms.
6. Enjoy immediately, or in a store-bought container for up to two weeks.