This easy Maple Date Granola with almonds will have you coming back for more. Naturally sweetened with maple syrup and dates and loaded with oats, hemp seeds, and flaxseeds. Gluten-free and vegan.
Store-bought granola doesn't hold a candle to a homemade granola recipe.
Unlike the store-bought stuff, you can control how much sugar and what type of sweetener is going into your crunchy clusters.
You won't miss the white sugar in this maple date granola with almonds!
Why you'll love this recipe
- Simple recipe
- A healthy breakfast option (and a great snack!)
- Sweetened with maple syrup and dates
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Dates - Chewy and sweet, these add a really great texture to the finished granola. I recommend Medjool dates, but any variety will do!
Maple syrup - The perfect natural sweetener. When you combine oats with it, the outcome is a perfectly clumpy, crunchy granola.
Swap in honey (if not vegan) for a delicious honey almond granola.
Oats - Buy certified gluten-free oats to rule out wheat cross-contamination. Use rolled old-fashioned oats for the best texture.
Raw almonds - Use raw, unsalted slivered almonds. Don't have slivered? Finely chop whole almonds instead. You can easily substitute in other nuts.
Hemp seeds and flaxseeds - The recipe calls for hempseeds and flaxseeds as they are a great source of protein and fatty acids, but mix and match hemp, sunflower seeds, sesame, flax, or chia seeds instead if desired.
Seasonings - The flavors of vanilla, salt, and a touch of cinnamon enhance the other ingredients. A little goes a long way toward the perfect balance.
Olive oil - Quality olive oil adds healthy fat and a wonderful flavor. If needed, you can swap in avocado oil or cooled melted coconut oil.
Before you start: Preheat oven to 350 and line a rimmed cookie sheet with parchment paper and spray lightly with cooking spray.
Step 1: Heat maple syrup and date pieces over medium heat to boiling, reduce slightly, and heat until reduced and dates are softened. Remove from heat.
Mash dates a bit with the back of a spoon to break them down. Add remaining wet ingredients and stir.
Step 2: In a large mixing bowl, add dry ingredients and whisk to combine. Pour maple date syrup over the oat mixture and stir to coat.
Step 3: Place the mixture onto a prepared baking sheet.
Step 4: Press the oat mixture into an even layer, about a ½ inch thick. Bake and then remove and stir. Press back into a single layer. Bake for 10 more minutes.
Remove from oven, stir, and pat back down firmly with a rubber spatula or wooden spoon. Bake for about 5 more minutes (25-30 minutes total). It should be golden brown.
Let cool to room temperature before breaking into pieces.
- When baking, it's important to stir carefully to get the inside parts to the edges and vice versa. This will ensure all the granola cooks evenly.
- Tenting with foil during the last half of baking will prevent any burning.
Here are some delicious ways to eat healthy homemade granola!
- Put in a baggie as a healthy snack
- Top a yogurt parfait
- Sprinkle over smoothie bowls
- Serve with fresh fruit
- Use as an ice cream topping for added crunch
- Place in a bowl with almond milk, oat milk, cashew milk, or soy milk
Oats are naturally gluten-free but are subject to cross-contamination if processed in the same facility as wheat, barley, or rye. Certified gluten-free oats in the United States have less than 19 parts per million of gluten.
As written it is vegan, gluten-free, and dairy-free! Almonds are a main ingredient, but if need leave them out and use more seeds. This makes it very easy to control your ingredients for diet or allergy needs.
Wait until the granola has cooled enough to handle safely but isn't cold. This lets you break it easily into your desired size. Not waiting until it's completely cool results in smaller crumbles.
More granola recipes
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Maple Date Granola with Almonds
- 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 ½ 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 for 5-7 days.