An easy Maple Date Granola recipe that will have you coming back for more. Naturally sweetened with maple syrup and Medjool dates and loaded with gluten-free oats, almonds, hemp seeds, and flaxseeds. Gluten-free and vegan.
When I find something I like, I tend to go a little overboard. A new favorite song or shirt or pair of shoes, I will play it over and over, grab it over and over, or throw them on over and over again without considering another option. This is especially true with food. Day in, day out and I’ll have the same thing.
I recently shared with some of my girlfriends at our biweekly ladies night gatherings at Kathryne’s, that as a kid I used to change the lyrics of popular songs and sing them while walking a loop around the kitchen table. Over and over again. (Yikes? Don’t worry, I was a really cool kid. Promise.)
So all of this might sound slightly obsessive, but I like to think of it as, well, I know what I like.
And I really like this maple date granola. Naturally sweetened by simmering maple syrup with raw Medjool dates, the combination of the two creates a flavor that is irresistible. Plus, it allows for the clumpiest granola chunks you could ask for. With whole-grain gluten-free oats with sliced almonds, hemp seeds, and flax seeds, you have a protein- and nutrient-rich granola to get your morning started.
Maple Date Granola Recipe
Ingredients
- 6 Medjool dates pitted and chopped
- 3/4 cup maple syrup
- 2 tablespoons olive oil
- 2 cups gluten-free oats
- 1/2 cup raw sliced or chopped almonds
- 2 tablespoons hemp seeds
- 1/4 cup flax seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pure vanilla extract I use Rodelle
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed cookie sheet with parchment paper and spray lightly with cooking spray.
- In a small saucepan, heat maple syrup and date pieces over medium heat to boiling, reduce slightly, stirring occasionally until liquid has reduced and dates have softened, about 8 minutes. Remove from heat.Mash dates a bit with the back of a spoon to break them down. Add olive oil and stir to combine. Add vanilla extract and stir to combine.
- In a large bowl, add oats, almonds, hemp seeds, flax seeds, cinnamon, and salt. Whisk to combine.
- Pour maple-date syrup over oat mixture. Stir until dry ingredients are completely coated. Transfer mixture to prepare cookie sheet.
- Using an extra piece of parchment paper, press granola into an even layer, about a 1/2 inch thick. Bake for 10 minutes. Remove from oven, stir, making sure to fold in edges. Pat back down firmly with a spatula. Tent with foil and bake for 10 more minutes.
- Remove from oven and again stir and pat granola back down firmly with spatula. Tent with foil again and bake for about 5 more minutes. Place pan on a wire rack and allow to cool almost completely. When mostly cool, break up granola into pieces.Store in an airtight container.
Notes
Kelsey @ Appeasing a Food Geek says
This looks super drool-worthy! I love the combo of the dates and maple syrup. Will DEFINITELY be making this very very soon. xoxo
Tessa says
It is SO addictive! xoxo
Mimi says
Very nice. This will be fun in the cooler months.
Tessa says
Thanks, Mimi! I agree, will be really nice for the fall and winter months!
Rachel @Clean Eating for the Non-Hippie says
FALL in a bow, I can’t wait to make this!
Tessa says
YES! :) Thanks, Rachel!
Natalia@Cookwarelab says
Delicious! Definitely, I am going to try this!
Tessa says
I’m so glad! Hope you love it!
Yvonne says
Hello Tessa, I want to make this maple date granola but I’m a bit worried about the 3/4 cup maple syrup – because it’s just for two cups of oats it seems so much compared to the french toast granola of which you adapted this from. Please can you confirm it’s really 3/4 cup maple syrup that is needed for this maple date granola? Is it a very sweet granola?
Tessa says
Hi Yvonne! Yes, it is 3/4 cup maple syrup. While the maple syrup is simmering with the dates, it will reduce some before you add it to the dry mixture. It is definitely a sweet granola, and sweeter than my french toast granola, but I don’t find it “sugary” sweet. I hope that helps – I know it is very much personal preference.
Mary Ann | The Beach House Kitchen says
I’m always looking for new granola recipes to add to my arsenal Tessa! I’ll be trying this one soon. Thanks for sharing!
Traci | Vanilla And Bean says
LOL – I still change the words to songs… it makes for a good laugh too! You know I’m a huge fan of granola. Rob eats most of what I make, but our favorite it Maple Pecan Granola.. easy peasy. I’m going to give this a go because, like you, I get obsessed with one recipe and have a hard time breaking out of the same thing. This looks absolutely scrumptious, Tessa! I’m a big fan of dates and maple!
Yvonne says
Hi Tessa, I wanted to leave you a comment as soon as I had made your granola, but somehow a few weeks already seem to have past :) I made the granola exactly as you described and it was delicious! Very big clusters – I ate quite a few that were as big as a cookie and the rest I ate with yogurt/almond milk and the clusters stayed sturdy in the liquid without becoming soggy. And you were right the 3/4 cup of maple syrup didn’t made the granola too sweet – it was perfect! Thank you for your scrumptious recipes!
Tessa says
Hi Yvonne – that is wonderful to hear! I’m so glad you enjoyed it and that you didn’t find it too sweet. Thank you for letting me know!
Tricia says
Hello,
I am wondering if you could provide the nutritional information for this recipe.
It looks delicious!
Tricia
Tessa says
Hi Tricia! I don’t currently have nutritional information for my recipes but do hope to start providing that info very soon. Thank you!!
Marie says
Is there a substitute for the Hemp seeds? Could I use chia seeds?
Thank you
Tessa says
Hi! You could definitely use chia seeds, or really, any seed would work well here.
Regina says
I just made this recipe and it is hands down the best tasting granola I’ve ever had! I added coconut and pecans. Delicious in smoothie bowls!
Tessa says
That is awesome! Thank you, Regina!!
Terri says
Would it be possible to substitute honey for the maple syrup.
Tessa says
Hi Terri! Honey should work just fine as a sub here.
Jenna says
Hi how long can this be stored for?
Tessa says
I’d say for best freshness 3-4 days, but up to 5-6 days.