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Oatmeal Cookie Granola (Vegan, Gluten-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.
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oatmeal cookie granola served in bowls with blueberries, soy milk being poured into one bowl
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings: 4

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

*To make the date paste, blend 1-4 tbsp water with about 1/2 cup of pitted dates. The amount of water you need will depend on how dry your dates are, so start with 1 tbsp and add more as needed. You want to end up with 1/2 cup of date paste. The final date paste should still be thick (but stirrable) and not runny.