Pumpkin Seed Granola with Millet and Oats

Ingredients

• ½ cup pitted whole dates
• 2 tablespoons ground flaxseeds
• 2 cups thick-cut or regular rolled oats
• ½ cup sliced almonds
• ¼ cup dry millet
• 1 tablespoon sesame seeds
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon sea salt
• ½ cup raw pumpkin seeds (pepitas)
• ½ cup raisins

Method

1. Preheat oven to 325°F. In a small bowl combine the dates and ¾ cup warm water. Let stand at least 5 minutes or until softened.5 min timer
2. In another small bowl combine the flaxseeds and 6 tablespoons warm water. Let stand 5 minutes.5 min timer
3. In a large bowl combine the next seven ingredients (through salt). Place dates with liquid in a blender. Cover and blend until smooth. Stir pureed dates and flaxseeds with liquid into oat mixture. Spread in a 15x10-inch baking pan.
4. Bake 45 minutes or until golden, stirring every 15 to 20 minutes and adding pumpkin seeds halfway through baking. Cool in pan on a wire rack 10 minutes. Stir in raisins. Store, uncovered, at room temperature up to 10 days or freeze, covered, up to 2 months.45 min timer