Date-Sweetened Granola

This hearty homemade breakfast granola is easy-to-make, gluten-free, oil-free, and naturally vegan! Slow-baked in natural sweeteners for a deeply satisfying crunch, it's a delicious source of protein and complex carbohydrates.

Course Breakfast, Snack, Snacks

Cuisine American

Diet Gluten Free, Low Fat, Vegan

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings

Calories 415kcal

Author Renee

Equipment

1 Blender
2 rimmed baking sheet
1 roasting pan or extra-large mixing bowl

Ingredients

2 cups pitted or chopped dates
½ cup walnuts roasted peanuts, or almonds
2 tablespoons tahini
1¼ cups hot water
¼ cup honey or agave, or maple syrup
1 tablespoons vanilla
1 tablespoon molasses
1 teaspoon maple flavoring
¾ teaspoon salt
42 ounces old-fashioned rolled oats about 14 cups
½ cup shredded unsweetened coconut, or more
1 - 2 cups slivered almonds coarsely chopped walnuts, and/or roasted peanuts roasted peanuts

US Customary - Metric

Instructions

Preheat oven to 200°F (93℃).
In a blender, combine dates, ½ cup nuts, hot water, honey (or agave), tahini, vanilla, molasses, maple flavoring, and salt.
Blend until smooth.
In a large bowl, combine oats, remaining nuts, and coconut.
Add blended mixture and mix thoroughly (hands work best) until evenly coated.
Spread mixture loosely onto large baking sheets (do not pack down).
Bake for 8–10 hours, stirring 3–4 times, until dry and lightly toasted.
Remove from oven and cool completely before storing.

Notes

Blend thoroughly for even coating
Bake low and slow for best texture
Stir occasionally for even drying
Granola firms up as it cools

Nutrition