In a large bowl, combine whole rolled oats coconut sugar, roasted peanuts, sunflower seeds, pumpkin seeds and chia seeds. Stir well.
Add wet peanut butter mixture to the dry oat mixture and stir until dry ingredients are evenly coated.
Transfer the granola mixture to the baking paper lined baking tray and spread out evenly.
Bake granola for 7 minutes. Remove from the oven and add coconut flakes. Bake for a further 6 minutes, removing the mix from the oven and stirring every 2 minutes to ensure the coconut flakes do not burn.
Remove granola from the oven and allow to cool for 10 minutes before stirring through the diced dates.
Serve with fresh fruit, yoghurt and milk. Store in an airtight jar or container. This recipe will cover you for around a week of breakfasts.
We find our empty peanut butter jars are the perfect vessels for storing our granola in! Re-using old jars is a great way to cut down on waste, and they make for easy transport of meals when you’re on-the-go.