Nutty, vanilla/cinnamon toasted muesli (gluten free)

Here's a nutty, crunchy granola recipe baked in coconut oil and sweetened with dates. Serve this sugar-free recipe as a snack or for breakfast. Serve it with almond, cashew, oat or rice milk topped with coconut yoghurt and lots of fruit. 

INGREDIENTS

• 2 cups rolled rice (or rolled quinoa) - you can get these from the bulk store or health store
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup shredded coconut (unsweetened)
• 1 cup chopped almonds
• 2 cups chopped pecans
• 20 dates, chopped
• 1/2 cup coconut oil, melted
• 1/4 cup peanut butter
• 2 teaspoons cinnamon
• 3 teaspoons vanilla
• dash of salt (optional)

INSTRUCTIONS

1. Preheat the oven to 150 degrees Celsius.
2. Mix all of the dry ingredients together in a large bowl.
3. In a blender, add the coconut oil, peanut butter, cinnamon, vanilla and salt (if none of the nuts are salted, I recommend a dash of salt). Stir well.
4. Pour the liquid mixture over the dry mixture and stir to combine and evenly coat.
5. Spread the granola on a baking sheet and bake for 20 minutes. Stir, then bake an additional 5 minutes.
6. Allow the granola to cool completely, then store it in an airtight container.