Simple Date-Sweetened Granola
Crunchy and clustery date-sweetened granola made with just four base ingredients and sweetened only with medjool 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 5-7 days in an airtight container at room temperature.
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. If you’re granola is still too soft even after cooling, pop it back in the oven for a few more minutes.
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
- 5-6 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/160°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Blend dates in a food processor or mash with a fork 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 or mash.
- Add peanut butter and vanilla extract and mix to combine.
- Transfer date mixture to a bowl with oats, seeds, and cinnamon. Stir well to combine.
- Spread date mixture out on a lined baking sheet. Press down with a spatula to compact the granola (this helps the granola form clusters).
- Bake for 15-20 minutes until the edges start to brown, then carefully flip the granola (break it apart into large sections so it's easier to flip). Bake another 10 minutes, then stir and check the granola every 5 minutes and remove any pieces that are browning too quickly. (It should take about 40 minutes total to bake.)
- 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.
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