Date-Sweetened Granola

by Maggie on July 24, 2014

Date-Sweetened Granola from She Let Them Eat Cake.Com #glutenfree #dairyfree

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Berry season is in full swing where we live – we had a delicious crop of strawberries (did you see my recipe for Strawberry Oat Squares ?) and now we’re in the middle of raspberry season. I can’t seem to get enough of these delightful little berries.

One of my favorite ways to eat berries is on my cereal. When I was younger I would douse my Shreddies in brown sugar and raspberries, but that just won’t work for me anymore (oh how I loved my Shreddies).

Lately it’s been all about granola. But even a bowl of maple syrup sweetened granola, as delicious as it is, is too much sweetness for this sugar-free momma.

So what’s a pregnant momma with cravings to do? Create a recipe for Date-Sweetened Granola of course!

I hope you guys love this as much as I do. It even clumps into heavenly little clusters. Sprinkle with your fave berry and pour on some dairy-free milk.

Date-Sweetened Granola from She Let Them Eat Cake.Com #glutenfree #dairyfree

Date-Sweetened Gluten-Free Granola

  • ½ cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 8 medjool dates, soaked until soft and pitted
  • 2 1/2 cups certified gluten-free rolled oats (I use Avena’s Only Oats)
  • 1/2 cup raw sunflower seeds
  • 1/4 cup raw sesame seeds
  • 1/2 cup chopped raw almonds
  • 1/2 cup chopped raw walnuts
  • 1/2 teaspoon sea salt
  • 1/2 cup liquefied coconut oil (measured in a dry measuring cup)
  • 2 tablespoons ground chia seed

Optional add-ins after baking

  •  pumpkin seeds
  • hemp hearts
  • dried fruit
  • shredded coconut

1. Line a large baking tray with parchment. Preheat oven to 325 degrees.
2. Combine applesauce, vanilla, cinnamon, and dates in your blender or food processor (until a paste forms). Scrape into a medium-sized bowl and set aside.
3. In a large bowl, combine oats, seeds, almonds, walnuts, and sea salt.
4. Combine coconut oil with the liquid applesauce-date mixture.
5. Stir in ground chia seed.
6. Add liquid mixture to oat mixture and mix well to thoroughly combine.
7. Spread on the prepared baking sheet and bake at 325 degrees for 35-40 minutes. You MUST watch this and stir often to prevent from burning and over-clumping. The edges like to brown fast so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that.
8. Remove from oven and stir in optional add-ins.  Let cool completely on tray.
9.  Store in an air-tight container on the counter for 2 days and then freeze.

Are you interested in more refined sugar-free recipes?  Check out Ricki Heller’s newest book Living Candida-Free: 100 Recipes and a 3-Phase Program to Restore Your Health and Vitality.  It’s available now for pre-order.


{ 14 comments… read them below or add one }

Vanessa July 24, 2014 at 9:35 am

This is a great staple granola recipe! I make one very similar – gotta love dates!


Maggie July 25, 2014 at 6:42 am

Thanks Vanessa!


Shirley @ gfe & All Gluten-Free Desserts July 24, 2014 at 12:55 pm

Love this recipe, Maggie! Dates are amazing sweeteners and so much better for you, of course. I miss my cereal-eating days, too. 😉 Need to try this granola with quinoa flakes. 🙂



Maggie July 25, 2014 at 6:43 am

Thank you Shirley! Would you add extra quinoa flakes when subbing for oats? I’d love to know! I would think at least a 1/2 cup would do it.


Shirley @ gfe & All Gluten-Free Desserts July 25, 2014 at 8:52 am

I usually sub quinoa flakes one for one for oats, but I’d see how the mix looked for “heft” and play it by ear. Or I might use less quinoa flakes than you used of the oats and add some more nuts or coconut flakes. I bet some coconut flakes would be great in this granola! 😉


Maggie July 28, 2014 at 7:54 am

Thanks so much Shirley! I know what you mean by seeing the mix and adjusting from there – so much of baking is following your intuition too! I like the idea of adding more additional items too. We aren’t coconut flake lovers, though I wish I was!


Vicky July 24, 2014 at 1:35 pm

Awesome recipe Maggie, pinned for later!


Maggie July 25, 2014 at 6:44 am

Thanks Vicky!


Cassidy @ Cassidy's Craveable Creations July 27, 2014 at 7:15 am

Thanks for sharing, this looks really yummy! I think I will try to sub the oats like Maggie 🙂



Maggie July 28, 2014 at 7:56 am

Thanks Cassidy 🙂


Anna_PMorgan. July 29, 2014 at 2:13 am

This is awesome! It is indeed very encouraging to read about a ‘complete health conscious’ diet. Maggie I was reading about your introduction and the story behind your being a nutritionist; Hats off! It wasn’t for a profession but for a family that you took a firm step and then with the course of time, you attain such perfection 🙂
Well, thanks for sharing this amazing recipe, I can completely trust this wonder recipe because it came from a woman like you.


aakanksha soni August 3, 2014 at 11:47 am

amazing recipe! I have not used dates much in my cooking but I realize that dates are good natural sweeter .
thanks for sharing this recipe with us 🙂


Maggie August 5, 2014 at 4:16 pm

Yay! Thank you so much Aakanksha Soni 🙂


Ricki August 7, 2014 at 9:34 am

Sounds totally delicious, Maggie! I love naturally sweetened. . . anything. 😉 And thanks so much for linking to my book–much appreciated!! 🙂 xoxo


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