Today I have for you a very unique Ayurvedic granola recipe. I believe this is the healthiest, most delicious granola ever.Jump to Recipe
What’s so special here is that this granola is made with zero oil and zero added sugar, but it’s still sweet, crunchy, and rich tasting.
How’s this possible?
We replace the usual vegetable oil with sesame paste, and the sugar with soaked and ground dates!
This combo is nourishing and rich with minerals and nutrients, such as vitamins E and A, calcium, iron, phosphorous, magnesium, potassium, and protein.
I’ve been enjoying this granola all summer-long for breakfast and snacks.
It’s so satisfying to munch with all the dried fruits, nuts, and seeds, that I don’t even need to add any milk (although you are welcome to).
Ayurveda is a system of medicine from India that uses foods, herbs, and spices as medicine, and I am an Ayurvedic nutrition and digestive health counselor.
All of the recipes I create are informed by the principles of Ayurveda, which includes knowledge of food combining, taste combinations, and overall digestibility.
First off, let me say that vegetable oil has no place in our diet, and especially not in granola!
Vegetable oils are highly damaging to the liver, as the body considers them to be toxins, so it’s best to avoid vegetable oils as much as possible.
Hopefully you are aware that every granola on the supermarket shelf is loaded with vegetable oils and sugars.
This is why you need to make your own.
In this genius recipe, tahini replaces the vegetable oil.
Tahini is a paste made from ground sesame seeds. Tahini isn’t processed in any way, so it’s considered a whole food, and a healthy fat.
The tahini blended with the soaked dates coats the oats with sweet, creamy goodness.
And, did you know that sesame and dates are two of the most prized foods in Ayurveda for building immunity due to their rich, nourishing qualities?
This example of avoiding vegetable oils and replacing added sugars with whole sources of the sweet taste is very Ayurvedic.
The use of spices is also “very Ayurveda.”
In Ayurvedic cooking, spices add essential digestive support and assist the body in carrying out the functions of digestion, assimilation, and absorption.
Spices also taste wonderful, and they add to the sensory experience of cooking.
Cinnamon helps us to digest and metabolize sugars, making it the right choice to help digest the sweet oats.
Nutmeg is a mild sedative with a nutty, earthy taste. Most of us can use a little help with relaxation these days.
Actually, you might be interested to know that oats also have nerve calming properties.
Allspice tastes like a combination of cloves, cinnamon, and nutmeg. It’s a very unique earthy and fruity taste. I just love allspice.
With the nutmeg and allspice, we are added just a little so it won’t overpower.
Don’t forget to add a bit of salt, because it will complete the six taste profile and enhance all the other flavors.
The fruit, nuts, and seeds
I highly recommend including dried apples in your granola.
Apples are another prized ingredient in Ayurveda because they are easy to digest, and the flavor and chewy texture of dried apple combines really well here. You’ll need to chop them up a little first.
We also add raisins for the sour taste. Most people don’t realize raisins have a secondary sour taste, but they do. You could also use dried cranberries or cherries here.
Pecans, almonds, pumpkin and sunflower seeds are recommended, but you can choose your favorites.
The pumpkin seeds add a mild bitter taste, which enhances the overall flavor of the granola.
How to make
You could say there are four steps to make this Ayurvedic granola.
Step 1 is to soak the dates, then blend it with the tahini into a paste that’s about the consistency of thick whipped cream.
You can use a mini chopper or food processor for this.
Step 2 is to combine the remaining ingredients in a mixing bowl, starting with the oats.
In goes the dried fruit, nuts, seeds, and spices.
Step 3 is to pour the creamy date-tahini mixture onto the dry ingredients and combine everything together.
Step 4 is to spread the granola mixture onto a parchment-lined baking tray and roast in a low oven until fragrant and lightly brown all over.
That’s it. Waiting for you on the other side of this recipe is a big container of nourishment. You can make this!
Ayurvedic Granola (Oil-free, Sugar-free)
for the creamy base
- 10-15 dates (3 ounces), soaked
- ½ cup tahini
for the dried ingredients
- 3 cups rolled oats
- ¾ cups dried apples, chopped (sub with prunes, apricots, etc.)
- ½ cup raisins, (sub with dried cranberries or cherries)
- ½ cup pecans, roughly chopped (sub with almonds, walnuts etc.)
- ½ cup raw almonds
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
for the spices
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- orange zest, (organic)
- coconut flakes (½ cup)
- Soak dates in warm water for 20 minutes. Reserve the date soaking water and add the dates to a food processor or mini chopper. Add tahini and blend until creamy. Add date soaking water until you get a creamy, spreadable consistency.
- Add all the dry ingredients and spices in a large mixing bowl. Add any optional ingredients you wish. Pour in the creamed dates and tahini. Mix well to coat every oat using two large spoons or your hands.
- Transfer the mixture to a parchment-lined baking sheet.
- Bake at 300 degrees for 30-45 minutes, mixing well every 10-15 minutes by moving the granola from the outer edges to the center. Do not use convection, as that will dry out the oats too rapidly. The granola is done when fragrant and lightly brown all over.
- Allow the granola to fully cool, then transfer into an airtight container.
- Enjoy as is, or with warm milk or yogurt.