Kristen Hong writes the blog hellonutritarian.com, where she shares about fridge organization, meal prep, and plant-based recipes, and runs a successful Instagram of the same name (@hellonutritarian), where she showcases her well-organized and gorgeously styled fridge photos. She lives in California with her husband and two children.

Links on how to gift my cookbook for the holidays & how to wrap any cookbook beautifully using a tea towel: https://hellonutritarian.com/fridge-love-gift-guide/

Links to products Kristen used in the recipe demo: https://amzn.to/3tJjmkI

You can get Kristen's book on Amazon here: https://www.amazon.com/dp/0358434726?...

Kristen's blog: https://hellonutritarian.com/

On Instagram: https://www.instagram.com/hellonutritarian/

On YouTube: https://www.youtube.com/@UCOLWRfK4jTqPFM4Cqp4PrZg

On Facebook: https://www.facebook.com/HelloNutritarian

Oil-Free Fruit-Sweetened Nut or Seed Granola excerpted from Fridge Love by Kristen Hong

Yield:

Makes 5 to 6 cups (Six to eight 3/4-cup servings)

Ingredients:

2 very ripe, spotty bananas

5 Medjool dates, pitted

¼ cup raw almond butter or tahini

1 teaspoon ground cinnamon

¼ teaspoon vanilla powder or vanilla extract, or seeds from ¼ vanilla bean

3 ½ cups rolled oats

½ cup chopped raw walnuts or hulled sunflower seeds

½ cup golden raisins (or dried fruit of your choice)

Instructions:

Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

Combine the bananas, dates, almond butter (or tahini), cinnamon, and vanilla in a high-speed blender. Blend on high until smooth and creamy.

In a large bowl, combine the oats and walnuts (or sunflower seeds). Pour the banana-date mixture into the bowl (make sure to scrape down the sides of the blender jar) and mix well.

Spread the mixture evenly over the prepared baking sheet (clumps are okay and, in my opinion, preferred). Bake for 25 minutes, then remove the baking sheet and mix the granola well, breaking up any very large clumps. Bake for 20 to 30 minutes more, until the granola is dark golden brown. Let cool completely, then mix in raisins (or other dried fruit).

Storage:

Store at room temperature in a glass food storage container or glass jar with a tight-fitting lid for up to 14 days.