Soft Granola Crumble

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Make: Whipped Topping
Click Picture

& let the Whipped Topping
cool in the refrigerator.

Preheat oven at 350º
Put:
1 c pitted dates
1 1/2 t salt
1/3 c pure maple syrup
1 3/4 c water
in a blender & blend for 10 sec.

Pour in a large bowl or mixer bowl.

Add to the large bowl:
(one of these whole grain flour options)
1 c wheat, spelt or kamut
OR
1 1/4 c rice, millet or oat
1/2 - 1 c pecans, walnuts pieces
or sliced or slivered almonds
(depending on how much you like)
5 c rolled oats
1/4 c unsweetened shredded
coconut or flakes
1/4 c pumpkin, sunflower
or flax seeds (optional)
Mix in a mixer or with a spatula.

Crumble & spread in a large glass pan.
(The mixture will be very moist & sticky.)

Bake at 350º for 20 min.

After the 20 min., take out, break up with the tip of a flat end spatula gently stirring.
Continue baking for 15 min. more.

After the 15 min., take out & gently stir.
Continue baking for 15 min. more.

After the 15 min., take out & gently stir.

Serve topped with:
the Whipped Topping & pecans and/or any fruit, RecipeRICH Fruit Bowls, Blends, or Milks.

Refrigerate in an airtight container for up to 3 days
or freeze.

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