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Ingredients

¼ cup pineapple juice ¼ cup coconut oil 1 ½ teaspoons vanilla extract ½ teaspoon ground cinnamon ½ teaspoon sea salt 3 cups rolled oats ¼ cup sunflower seeds ½ cup pitted dates ¼ cup roasted almonds 1 ¼ cups quick-cooking oats ½ cup raisins ½ cup dried cranberries

Nutrition Info

292.3 calories carbohydrate: 43.8 g cholesterol: : - fat: 11.5 g fiber: 5.6 g protein: 6.5 g saturatedFat: 5.4 g servingSize: - sodium: 91.7 mg sugar: 15.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet.
Mix pineapple juice and coconut oil together in a microwave-safe bowl or jar and melt in a microwave, about 1 minute. Add vanilla extract, cinnamon, and salt, stir.
Pour rolled oats and sunflower seeds into a large bowl.
Place dates and almonds into an electric blender with pineapple juice mixture. Pulse for about 15 seconds to combine. Pour into oat mixture and stir using a large spoon. Stir in quick-cooking oats. Pour onto the prepared baking sheet evenly.
Bake in the preheated oven for 2 1/2 hours. Remove from the oven and add raisins and cranberries. Continue to bake until golden, about 30 minutes more. Let cool for 30 minutes before serving.

5 cups

Homemade granola for the Daniel fast. Can eat as a snack or as cereal.