Crunchy and clustery, this healthy vegan granola is made with just 4 base ingredients and sweetened only with dates!
This date-sweetened granola is so easy, delicious, and healthy! It doesn’t contain gluten, oil, or added sugars. I’ve been making this granola multiple times a week because it’s just so addicting! You can make them as large clusters to snack on as-is, or break into small pieces to serve with yogurt or milk. I have a lot of other granola recipes on the blog already, but this is the simple, basic version for when you just want a crunchy granola cluster without any frills.
Key Ingredients
- Medjool Dates ⟶ I don’t recommend using other kinds of dates. Medjool dates are very sweet and gooey, perfect as a base to hold the granola together.
- Peanut Butter ⟶ Instead of oil I like to use nut butter for more flavor and nutrients. Some fat is needed to keep the granola from being too hard.
- Oats ⟶ I prefer rolled oats but quick oats can work, too. Do not use steel cut oats!
- Seeds ⟶ Use a mix of your favorites! I used pumpkin seeds and sunflower seeds in the photos, but hemp, flax, and sesame are also good. You can use chia seeds, but they tend to get stuck in teeth more.
- Cinnamon & Vanilla ⟶ Technically optional, they just add a little more flavor.
Tips for Success
Soak dates in hot water ⟶ If your dates are very dry or they’ve been in the fridge, soak them in hot water for 5-10 minutes to soften. This will make it easier to blend them.
Use a food processor or mash by hand ⟶ A food processor is easiest but does mean more clean up. When I’m feeling lazy I will just mash the dates with a fork. The date paste will be more chunky, but it’s not very noticeable in the granola.
Let granola cool completely ⟶ The granola will still feel soft right when you take it out of the oven, but after a few minutes of cooling it should start to firm up. When completely cooled, you should have crispy, crunchy granola clusters.
Date-Sweetened Granola FAQ
How long does homemade granola last?
This date-sweetened granola will stay fresh for about 3 days in an airtight container at room temperature. By day 4 or 5 the granola will start to soften a bit and taste slightly stale, though it’s not super noticeable if you serve it with milk or yogurt.
What can I use instead of peanut butter?
Any other nut or seed butter will work. Almond butter, walnut butter, pecan butter, sunflower seed butter, or tahini are all great options.
Is this granola gluten-free?
Yes, as long as you use certified gluten-free oats.
Why is my granola still soft even after cooling?
There is excess moisture in your granola (maybe you added too much water when blending the dates) and you didn’t bake your granola long enough. The granola should be a toasty golden brown color. You can test the doneness by removing a few pieces first – they should crisp up within 5 minutes or so.
More Homemade Granola Recipes
- Pumpkin Granola
- Healthy Maple Granola
- Lemon Tahini Granola
- Date-Sweetened Chocolate Granola
- Chocolate Peanut Butter Granola
- Oatmeal Cookie Granola
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Simple Date-Sweetened Granola
Ingredients
- 5 large medjool dates, pitted
- 1-2 tbsp water, to help blend
- ¼ cup (60g) peanut butter
- 1 tsp vanilla extract
- 2 cups (160g) rolled oats
- ½ cup (60g) seeds (pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, etc)
- ½ tsp cinnamon
Instructions
- Preheat oven to 320°F/155°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Blend dates in a food processor to form a paste, adding water as needed.Tip: If your dates are very hard/dry, soak them in hot water for 10 minutes first. Drain well then add to a food processor. You can also mash the dates with a fork if you don't have a food processor.
- Add peanut butter and vanilla extract and blend to combine.
- Transfer date mixture to a bowl with oats, seeds, and cinnamon. Stir well to combine.
- Spread date mixture out lined baking sheet. Press down with a spatula to compact the granola (this helps the granola form clusters).
- Bake for 15 minutes, then carefully flip the granola (break it apart into large sections so it's easier to flip). Bake another 10-15 minutes until browned (but not burnt!). Check the granola every 5 minutes and remove any pieces that are browning too quickly.
- Remove the granola when it's golden-brown. It will still be a little soft right out of the oven, but it will crisp up as it cools.
- Let the granola cool on the baking sheet, then break into clusters and store in an airtight container at room temperature for 3 days. The granola is fine to eat after 3 days, but it will start to stale and lose its crispness.
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