Sweet, crunchy, and naturally wholesome, this homemade almond granola is sweetened with dates and packed with nutritious ingredients. It’s plant-based, dairy-free, and vegan-friendly, offering plenty of nutty crunch and fruity sweetness.
Why you’ll love this granola recipe:
Homemade granola is a pantry favorite — flexible, flavorful, and easy to prepare. This almond granola blends caramelized oats, crunchy nuts and seeds, and chewy dried fruit for a satisfying mix that works for breakfast, snacks, and toppings.
- Customizable: Swap nuts, seeds, or dried fruit to suit your taste and dietary needs.
- Control over quality: You choose whole, minimally processed ingredients.
- Economical: Making granola at home stretches your ingredients farther than store-bought options.
- Quick to make: In under 40 minutes you can batch a large jar that keeps for weeks.
This recipe contains no refined sugar and no animal products, and it tastes exceptional. Serve it with milk or yogurt, sprinkle it on smoothie bowls, use it to top baked fruit, or enjoy it straight from the jar.
Key ingredient notes
- Dates – Medjool dates are ideal for sweetness and stickiness; use pitted dates or a prepared date paste for convenience.
- Almond butter – Adds a rich almond flavor and helps the oats clump together for big clusters.
- Coconut oil – Contributes to a crisp texture when baked; a neutral oil can be substituted if needed.
- Old-fashioned oats – Provide the best texture for granola; choose certified gluten-free oats if required.
- Dried fruit – Golden raisins and dried cranberries give a balanced sweet-tart contrast. Other dried fruits like apricots, figs, or cherries work well too.
- Nuts & seeds – Sliced almonds, pumpkin seeds, and sunflower seeds add crunch and protein.
- Spices – A touch of cinnamon and nutmeg bring warmth; fresh-grated nutmeg has the best aroma.
How to make this recipe
- Combine the pitted dates, almond butter, and melted coconut oil in a blender or food processor and blend until very smooth.
- In a large bowl stir together the oats, sliced almonds, raisins, dried cranberries, sunflower seeds, pumpkin seeds, cinnamon, nutmeg, and salt until evenly mixed.
- Pour the date-almond butter mixture over the dry ingredients and fold with a spatula until all the oats are moistened and coated.
- Spread the granola evenly across two baking sheets. Bake one sheet at a time at 300°F (150°C) for 20–25 minutes, stirring every 10 minutes so it browns evenly.
- Remove when the mix is lightly golden — it will still feel soft but will crisp as it cools.
- Allow the granola to cool completely on the sheets before transferring to an airtight container to retain the crunch.
Tips for success
- For larger clusters: Avoid stirring the granola while it cools. Let it set to form clumps naturally.
- Mix and match: Swap almonds for pecans or walnuts, and switch dried raisins for chopped apricots or figs to vary the flavor.
- Don’t expect crispness straight from the oven: The granola firms up as it cools, so allow adequate resting time before storing.
Storing tips
- Room temperature: When fully cooled, store granola in an airtight container in a cool, dry place for up to one month.
- Prevent condensation: Don’t pack warm granola into a sealed container; moisture will shorten its shelf life.
- Freezer friendly: Place cooled granola in a freezer-safe container or bag for up to three months. Thaw at room temperature before serving.
FAQs
Compared with many store-bought varieties, homemade granola lets you avoid processed sugars, unwanted oils, and additives. This recipe relies on whole ingredients — oats, nuts, seeds, dates, and dried fruit — providing fiber, healthy fats, and plant-based protein.
Usually yes — buying ingredients in bulk and making a large batch lowers the cost per ounce compared with many premium store granolas.
Use a lower oven temperature like 300°F (150°C) so the granola dries out without burning. Allow it to cool fully on the sheet pans; crispness develops as it cools.
Stored properly in an airtight container at room temperature, it will keep up to a month. For longer storage, refrigerate for up to two months or freeze for up to three months.
Almond Granola Mix
Shinee Davaakhuu
10
25
35
15 servings
Ingredients
- 1 cup (180 g) Medjool dates, pitted
- ½ cup (120 ml) almond butter
- ¼ cup (60 ml) coconut oil
- 3 cups (250 g) old-fashioned rolled oats
- 1 cup (140 g) almond slices
- ½ cup (80 g) golden raisins or regular raisins
- ½ cup (80 g) dried cranberries
- ¼ cup (30 g) raw sunflower seeds
- ¼ cup (35 g) raw pumpkin seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon coarse kosher salt
Equipment
- Blender or food processor
- Baking sheets
Instructions
- Preheat the oven to 300°F (150°C). Prepare two baking sheets; lining with parchment is optional but makes cleanup easier.
- In a blender or small food processor, combine the dates, almond butter, and coconut oil. Blend until smooth and spreadable.
- In a large bowl, combine oats, almonds, raisins, cranberries, sunflower seeds, pumpkin seeds, cinnamon, nutmeg, and salt. Stir to combine.
- Add the date mixture to the dry ingredients and mix thoroughly until all dry bits are moistened.
- Divide the mixture between the baking sheets and bake one sheet at a time for 20–25 minutes, stirring every 10 minutes so it browns evenly. Remove when lightly golden and let cool completely on the sheets. Transfer to an airtight container once cooled.
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Tips & Notes
Note 1: You can use ready-made date paste as a shortcut.
Note 2: Peanut butter works as a substitute for almond butter, though the flavor will change.
Note 3: Coconut oil helps the wet ingredients blend smoothly and aids in creating crisp granola; a neutral oil can be substituted if necessary.
Note 4: Roughly chopped whole almonds are fine if you don’t have sliced almonds.
Note 5: Freshly grated nutmeg offers a more vibrant flavor than pre-ground nutmeg.
Storing summary: Cool completely before storing in an airtight container. Keeps up to one month at room temperature or up to three months frozen.
Nutrition
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