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