Oatmeal Cookie Granola (Gluten & Oil-Free)
This oil-free and naturally sweetened granola tastes like an oatmeal cookie in clustery breakfast form. Just 8 ingredients and 35 minutes is all it takes to make this highly addicting dessert-for-breakfast.
This is my new favorite granola. When I first made it I thought it was going to be a fail because it was still soggy when I took it out of the oven, but the bottom was burning so I had to take it out. But I crossed my fingers and left it to cool, and an hour later my taste buds were blown. It was crispy on the outside but still had a nice chew on the inside, and with the raisins it literally tasted like an oatmeal cookie! I was so excited, I still am excited!
OATMEAL COOKIE GRANOAL INGREDIENTS
To make this granola you need just 8 basic ingredients:
- date paste ⟶ To make the date paste, blend about 2-4 tbsp water with about 1/2 cup of pitted dates. Add water as needed to blend. The final paste should still be thick (but stirrable) and not runny.
- almond butter
- vanilla extract
- crispy rice cereal
- rolled oats
- cinnamon
- flax seeds
- raisins
HOW TO MAKE VEGAN OATMEAL COOKIE GRANOLA
Mix the almond butter, date paste, and vanilla until fully combined. Then mix together dry ingredients and add in the wet. Mix mix mix until the dry ingredients are fully coated in the date mixture.
Spread onto a baking sheet lined with parchment paper or a silicone mat and spread evenly. Bake at 320°F for about 20 minutes, flipping halfway through so it doesn’t burn. The date paste burns easily, so keep an eye on it and lower the oven temperature if necessary. My oven runs hot so I usually bake it even lower, around 315°F.
Once it’s brown and golden, take it out of the oven. It will still be slightly soft/soggy, but don’t touch it! Leave it out to cool completely and it will firm up as it cools.
This makes a great topping for yogurt (my personal favorite is SoDelicious coconut yogurt) with some fruit, or eat it like cereal with milk (I prefer soy), but it’s also really good all on its own! This recipe makes a pretty decent amount, but if you have little self control like my boyfriend and me, it won’t last more than 24 hours. It’s that good! But I don’t even feel bad because this granola is so healthy, especially compared to store bought granola. It’s free from refined sugars and oils, sweetened completely by dates, and has heart-healthy fats from almonds and flax seeds (hello omega 3’s!). So don’t hold back 😉
HELPFUL BAKING TOOLS
- silicone baking mat
- baking sheet
- silicone spatula
- food processor ⟶ to make the date paste
STILL HUNGRY?
Check out these other tasty vegan breakfasts!
- Tomato French Toast
- Broccoli Tofu Mini Quiche
- Japanese Melon Bread
- Chocolate Peanut Butter Granola
- Oil-Free Blueberry Muffins
I hope I’ve inspired you to make this date-sweetened oatmeal cookie granola! If you try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment and/or rating down below and let me know how you liked it! I love seeing you all of your tasty recreations 🙂 Happy baking ♡
Oatmeal Cookie Granola (Vegan, Gluten-Free)
Ingredients
- ½ cup date paste*
- ¼ cup almond butter
- 1 tsp vanilla extract
- 1 cup crispy rice cereal
- 1 ½ cups gluten-free oats
- ½ tsp cinnamon
- ¼ cup nuts or seeds of choice (pecans, pumpkin seeds, flax seeds, almonds, etc.)
- ¼ cup raisins
Instructions
- Preheat oven to 320°F. Line a baking tray with parchment paper or a silicone baking mat.
- Mix together date paste, almond butter, and vanilla. In a separate large bowl, mix together the rest of the ingredients.
- Add the date mixture to the dry ingredients and mix until the dry ingredients are evenly coated in the date mixture. Mix carefully so as not to break the crispy rice cereal.
- Spread the granola mixture onto the prepared baking sheet. Push down on the mixture with a baking spatula so it is flat and even. Bake for 20 minutes, mixing halfway through to prevent the bottom from burning.
- Let cool completely. It will firm up as it cools. Store leftovers in an air-tight container.
Notes
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