Simple Date-Sweetened Granola Recipe
This Simple Date-Sweetened Granola is a wholesome, naturally sweetened treat packed with nutritious seeds and oats. Sweetened with medjool dates and peanut butter, it offers a healthier alternative to sugar-laden granolas. Baked to golden perfection, it’s perfect for breakfast, snacks, or topping your yogurt and smoothie bowls.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 5-6 large medjool dates (pitted)
- 1-2 tbsp water (to help blend)
- ¼ cup (60g) peanut butter
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups (160g) rolled oats
- ½ cup (60g) seeds (pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, etc.)
- ½ tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Date Paste: Blend the pitted dates in a food processor or mash them with a fork until they become a smooth paste, adding 1-2 tablespoons of water to help the blending process. If your dates are hard or dry, soak them in hot water for 10 minutes beforehand, then drain thoroughly before blending.
- Combine Wet Ingredients: Add peanut butter and vanilla extract to the date paste and mix thoroughly until well combined.
- Mix Dry Ingredients: Transfer the date and peanut butter mixture to a large bowl. Add rolled oats, mixed seeds, and cinnamon, stirring well to evenly coat all ingredients.
- Form Granola Layer: Spread the mixture evenly onto the prepared baking sheet. Press down firmly with a spatula to compact the granola, which helps create clusters during baking.
- Bake and Monitor: Bake in the oven for 15-20 minutes until edges begin to brown. Carefully flip the granola by breaking it into large sections, then return to the oven for another 10 minutes. After that, stir and check every 5 minutes, removing any pieces that brown too quickly to avoid burning. Total baking time is about 40 minutes.
- Cool Granola: Remove the granola once it is golden-brown. It may feel soft initially but will crisp up as it cools on the baking sheet.
- Store: Once cool, break the granola into clusters and store in an airtight container at room temperature for up to 2 weeks.
Notes
- If dates are hard or dry, soaking them before blending ensures smoother paste.
- Pressing the granola before baking helps form crunchy clusters.
- Flipping the granola midway ensures even browning and texture.
- Store granola in an airtight container away from moisture to maintain crispness.
- Feel free to customize seeds based on preference or availability.
