Cardamom Date Walnut Granola (Vegan & Gluten-Free) Recipe

Introduction

This Cardamom Date Walnut Granola is a flavorful and wholesome treat perfect for breakfast or snacking. It’s vegan, gluten-free, and packed with warm spices and natural sweetness. Enjoy it with plant-based milk or as a crunchy topping for yogurt.

Ingredients

• 2 cups rolled oats (gluten-free if needed)
• 1 cup walnut pieces
• 6 medjool dates, chopped (about 2/3 cup)
• 1 1/2 tsp ground cardamom
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine the oats, walnut pieces, chopped dates, cardamom, cinnamon, and salt. Toss the chopped dates with the oat mixture to help separate any sticky clumps.
3. Step 3: Add the melted coconut oil and maple syrup to the mixture. Stir thoroughly until everything is evenly coated.
4. Step 4: Spread the granola evenly on the prepared baking sheet. Bake on the middle rack for 22 minutes, stirring halfway through to ensure even toasting.
5. Step 5: Allow the granola to cool completely on the baking sheet before handling or storing.
6. Step 6: Once cooled, transfer the granola to an airtight container for storage.

Tips & Variations

• For extra crunch, lightly toast the walnuts before mixing them in.
• Swap walnuts for pecans or almonds if preferred.
• Add a handful of shredded coconut or seeds for additional texture.
• If your dates are very sticky, dust them with a little oat flour before chopping to make handling easier.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to a month. Reheat gently in a warm oven or enjoy as is for a crunchy snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates?

Yes, you can substitute Medjool dates with other soft dates, but Medjool tends to be sweeter and easier to chop.

Is this granola truly gluten-free?

It is gluten-free if you use certified gluten-free oats. Regular oats may be cross-contaminated with gluten.

Cardamom Date Walnut Granola (Vegan & Gluten-Free) Recipe

Print Recipe

★★★★★

5 from 124 reviews

This Cardamom Date Walnut Granola is a flavorful, vegan, and gluten-free breakfast or snack option featuring crunchy walnuts, naturally sweet Medjool dates, aromatic cardamom, and a hint of cinnamon. Lightly sweetened with maple syrup and perfectly toasted with coconut oil, this granola offers a wholesome, fragrant bite ideal for topping yogurt, smoothie bowls, or enjoying on its own.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: About 4 cups granola 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan,Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups rolled oats (gluten-free if needed)
• 1 cup walnut pieces
• 6 Medjool dates, chopped (about 2/3 cup)
• 1 1/2 tsp ground cardamom
• 1/2 tsp cinnamon
• 1/2 tsp salt

Wet Ingredients

• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix dry ingredients: In a medium-sized bowl, combine the rolled oats, walnut pieces, chopped Medjool dates, ground cardamom, cinnamon, and salt. Note that the sticky chopped dates may clump together, but tossing them with the dry ingredients helps distribute them evenly and break up clusters.
3. Add wet ingredients and combine: Pour in the melted coconut oil and maple syrup over the oat mixture. Stir thoroughly to ensure every component is well coated, allowing the sweeteners and oil to bind the granola ingredients.
4. Spread and bake granola: Transfer the granola mixture onto the prepared baking sheet and spread it evenly. Place the sheet on the middle rack of the preheated oven and bake for about 22 minutes, stirring halfway through the baking time to ensure even toasting and prevent burning.
5. Cool completely: Once baked, remove the granola from the oven and allow it to cool fully on the baking sheet. This cooling step helps the granola crisp up and prevents it from breaking apart too much when handled.
6. Store the granola: After cooling, transfer the granola to an airtight container to keep it fresh and crunchy. Store at room temperature for up to two weeks or longer if refrigerated.

Notes

• Use gluten-free oats if you require a gluten-free recipe.
• Medjool dates are used for natural sweetness and chewiness; chop carefully as they can be sticky.
• Stirring halfway through baking ensures even toasting and prevents burning.
• Let the granola cool completely to achieve optimal crispness.
• Store in an airtight container to maintain freshness.
• This granola is vegan and gluten-free, perfect for many dietary preferences.

Keywords: cardamom granola, date walnut granola, vegan granola, gluten-free granola, healthy breakfast, homemade granola, maple syrup granola, coconut oil granola