Cardamom Date Walnut Vegan Gluten-Free Granola Recipe
This Cardamom Date Walnut Granola is a delightful vegan and gluten-free breakfast or snack option, packed with warm spices and natural sweetness. Rolled oats are toasted with crunchy walnut pieces, sweet Medjool dates, and aromatic cardamom and cinnamon, all bound together with coconut oil and maple syrup to create a perfectly balanced granola that’s crisp, flavorful, and wholesome.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: About 4 cups of granola 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
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 facilitate easy cleanup.
- Mix dry ingredients: In a medium-sized bowl, combine the rolled oats, walnut pieces, chopped Medjool dates, ground cardamom, cinnamon, and salt. The chopped dates may clump together, but tossing them with the dry ingredients will distribute them evenly and help break up any clusters.
- Add wet ingredients and combine: Pour the melted coconut oil and maple syrup over the oat mixture. Stir thoroughly to evenly coat all ingredients, allowing the sweeteners and oil to bind the granola components together.
- Spread and bake granola: Transfer the granola mixture onto the prepared baking sheet and spread it out evenly. Place the sheet on the middle rack of the preheated oven and bake for about 22 minutes. Stir the granola halfway through baking to ensure even toasting and to prevent burning.
- Cool completely: Remove the granola from the oven and allow it to cool fully on the baking sheet. Cooling helps the granola crisp up and stops it from breaking apart too much when handled.
- Store the granola: Once cooled, transfer the granola to an airtight container to keep it fresh and crunchy. Store at room temperature for up to two weeks or refrigerate for longer shelf life.
Notes
- Ensure your rolled oats are certified gluten-free if you are sensitive to gluten.
- Use Medjool dates for their natural sweetness and chewy texture; if unavailable, other soft dates may work but adjust sweetness accordingly.
- Stirring halfway through baking is crucial to prevent burning and to achieve even browning.
- Letting granola cool fully on the baking sheet helps it crisp up properly.
- Store granola in an airtight container to maintain freshness and crunchiness.
Keywords: cardamom granola, date walnut granola, vegan granola, gluten-free granola, healthy breakfast, homemade granola, crunchy granola, spiced granola
