Name: Granola with coconut cream (As seen on TV)
Prep time: 12 h
Cook time: 35 min
Total time: 12 h 35 min
Ingredients: 1 cup (130 g) dates (without the pits); ½ cup (150 ml) olive oil; 1½ teaspoon cinnamon; 3½ cups (500 g) roll oats; ¼ teaspoon salt; ¾ cup (80 g) walnuts roughly chopped; ½ cup (70 g) sunflower seeds; ½ cup (80 g) chia seeds; 2 canned coconut milk or cream (chilled overnight in the refrigerator); 4 tablespoons agave syrup, honey or other sweetener; 2 tablespoons vanilla extract; 1 tablespoon lemon zest; 2 tablespoons lemon juice

Granola with coconut cream (As seen on TV)

Prep time

12 hours

Cook time

35 mins

Total time

12 hours 35 mins

Author: EnHealthy

Ingredients

1 cup (130 g) dates (without the pits)
½ cup (150 ml) olive oil
1½ teaspoon cinnamon
3½ cups (500 g) roll oats
¼ teaspoon salt
¾ cup (80 g) walnuts roughly chopped
½ cup (70 g) sunflower seeds
½ cup (80 g) chia seeds

COCONUT CREAM

2 canned coconut milk or cream (chilled overnight in the refrigerator)
4 tablespoons agave syrup, honey or other sweetener
2 tablespoons vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice

Instructions

Preheat oven to 160°C.
Fill 1 cup with dates and add hot water to cover them for 20 min.
Pour the dates with their water and the olive oil in the blender, mix well until they become creamy.
Add oats, salt and cinnamon to a large mixing bowl - stir to combine.
Pour over the wet ingredients (dates and olive oil) in the bowl with the dry ingredients and stir to combine until all oats are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
Bake for 20 minutes. Then remove from oven and stir the granola. Bake for minutes more. Watch carefully not to burn the mixture.
Remove again from oven, stir add the chopped walnuts and sunflower seeds, bake for 5 more minutes at 150°C.
Let cool completely and add chia seeds. Store in a container at room temperature for about 2 week.
Layer the ¾ of a small jar with granola, then add 2 tablespoons of the coconut cream and top it with strawberries.

COCONAT CREAM

Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
Remove the coconut milk or cream from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc].
Place thick cream in a mixing bowl. Stir for 30 seconds with a Balloon whisk until smooth and creamy.
Then add vanilla, zest, lemon juice and honey and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed. Store in the refrigerator.

Notes

12-15 Servings

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