I want to start this post by just telling (or warning you?) that this recipe relies on a very special ingredient...date syrup. I know most people don’t just have date syrup just lying around their home (neither did I until a month ago), but I implore you to go to Amazon and order it immediately. It may seem pricey, but if you buy the big one, it will last you quite awhile.
The reason I decided to showcase this beautiful syrup is because of its undeniable health benefits. It is low on the glycemic index (so safer for diabetics), it contains triple the amount of potassium that a banana does, and is rich in nutrients. Really, a sweetener that has it all health wise, PLUS it tastes incredible. You can’t ask for more for baking. You can read more about all of the benefits about this magical sweetener by visiting the date lady’s website .
Now, I will be completely transparent. When I purchased this date syrup, I had zero plans for it. I saw it, I adore dates (probably too much), so I clicked buy in seconds flat. After a quick peek at the ingredients list of course (which can’t get any cleaner as it is just literally dates).
When I received the date syrup, I immediately opened it, took a taste and thought to myself “granola”. My granola recipes in the past have been COMPLETE and utter failures. Like soggy, chewy, OR crunchy and plain tasting. Mostly from my refusal to add enough sugar. I have this thing about sugar-I am not a fan. The sweet recipes you will find on this website are always, always mildly sweetened, and usually by natural sweeteners. Honey, coconut sugar, banana. Things like that. Even though I do not like to label my website “healthy”, my recipes are all health conscience. I like to enjoy great food, and great food does NOT have to be bad for you. Climbing off of my soap box, I will admit that sometimes you just have to have the right about of sugar.
It is the science behind how a recipe works. Especially one like granola. The sugar crystals needs to be able to harden after sitting in an oven. So, one week day, I decided to recipe test a granola perfect for parfaits, or a cold stream of almond milk. My fiance loves (I mean borderline obsession) a good granola, and unfortunately most granola falls under one of two categories: pumped full of shitty ingredients OR beyond expensive. Which is already a pain for me and my food allergies. Once, on a road trip, I had to shell out twelve dollars on a stupid bag of granola that didn’t have soy in it. So yeah, this was a must for our house.
I also may want to mention that Jake literally doesn’t believe that there are serving sizes when it comes to granola (despite our bickering over this), so if you have a granola hound in the house like me, I highly recommend doubling this recipe! It is so incredibly easy, you won’t mind anyways.
To make this addictive and satisfyingly crunchy granola, preheat your oven to 325 degrees (162.78 celsius). In a large bowl, mix together the dry ingredients including the oats, chia seeds, sunflower seeds, and the cinnamon. Feel free to add in pumpkin pie spice, or maybe some gingerbread spice? Mix together well. Take your melted coconut oil, date syrup, and maple syrup and add it to the dry mixture. Add the vanilla, and mix very well with a baking spatula or wooden spoon until it is well combined. It may not look like it is going to come together, but you have to keep mixing until the mixture is now all a light brown and mixed well (please see video for reference).
Spread out on an un-greased baking sheet, you can pat down gently for larger chunks. Bake for 10 minutes, flip the granola, pushing it around with a spatula, bake for an additional 3-5 minutes (dependent on oven) until golden brown. Remove from the oven, the granola will still be soft, but you can take this as an opportunity to pat the hot granola down to achieve big chunks. Let cool completely, the break into bite size or large chunks.
Serve with your favorite milk for a satisfying breakfast cereal. OR you can do what I love, and top your favorite Greek yogurt and berries with a few chunks. Hint: if you use frozen blueberries it can taste close to ice cream.
Just make sure to grab some before the true granola obsessives get to it, because it is beyond addictive!
Simple and Clean Cinnamon Granola
Author: Allie Brendel
Incredibly simple, perfectly sweetened, this cinnamon granola that uses date syrup is crunchy, and delicious.
Makes: Nine 1/3 cup servings OR Twelve 1/4 cup servings
- 3 cups oatmeal (I like simple rolled outs)
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup date syrup
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil (melted)
- 2 teaspoons of vanilla extract
- 1/2 tablespoon of cinnamon
- A few dashes of sea salt
- Pre-Heat oven to 325 degrees.
- Mix together the oats, chia seeds, sunflower seeds, and cinnamon. Stir thoroughly.
- Add the date syrup, maple syrup, melted coconut oil, and vanilla extract. Mix extremely well. This will take about 2-3 minutes until well combined.
- Add a couple of pinches of sea salt, mix once again to incorporate, taste the mixture. Adjust spices, salt, or vanilla to taste.
- Spread on an ungreased cookie sheet, pressing down and out to cover the entire sheet. The tighter it is packed, the larger the chunks of granola.
- Bake in the oven for about 10 minutes, toss and move the granola around, and continue baking until golden brown. Should take another 5 minutes, but keep an eye on it. Granola will come out of the oven still soft, but it will harden as it cools, so do not overbake!
- Serve with fruit, Greek yogurt, and honey for a delicious parfait, or as a hearty cereal with your favorite milk (we love almond or macadamia)!