- 1 cup pitted dates
- 2 ripe bananas
- 1/2 cup water
- 1 1/2 teaspoons salt
- 9 cups rolled oats
- 1 cup chopped nuts
- 1 cup unsweetened, shredded coconut (opt.)
- 1/2 cup sunflower seeds
Process first 4 ingredients in a blender until smooth. Pour over remaining ingredients and stir together. Spread on cookie sheets to about 1/2″ thick. Bake at 200° F for about 90 minutes, stirring every 30 minutes, until golden and almost dry. Turn oven off and leave pans in oven to complete drying. Or bake at lowest oven setting and leave on overnight. In the morning the granola will be done without any stirring. Store in an airtight container. Yelds 15 cups or 30 servings.
VARIATIONS: (1) Substitute rolled barley or rye for oats; (2) Use 1 1/2 cups apple juice concentrate instead of first 3 ingredients; (3) Add 1 cup chopped dried fruit after baking.
Per 1/2 cup serving: 156 calories; 5.2 g protein (13%); 23.6 g carbohydrate (58%); 5.3 g fat (29%); 99 mg sodium; 22 mg calcium; 0 mg cholesterol.