Maple Date Granola with Almonds

A rustic bowl filled with homemade granola.

Maple Date Granola with Almonds

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 12

Cook Time 25

Total Time 37

Servings

Calories 341kcal

Author Tessa

Ingredients

6 Medjool dates pitted and chopped
¾ cup maple syrup
2 tablespoons olive oil
2 cups gluten-free oats
½ cup raw sliced or chopped almonds
2 tablespoons hemp seeds
¼ cup flax seeds
½ teaspoon ground cinnamon
½ teaspoon salt
¼ 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 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.

Notes

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.

Adapted from my French Toast Granola.

Nutrition