Maple Date Granola (gluten-free, vegan)

Maple Date
An easy granola recipe that will have you coming back for more. Naturally sweetened with maple syrup and Medjool dates and loaded with gluten-free oats, almonds, hemp seeds, and flaxseeds. Gluten-free and vegan. 
Course: Breakfast
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes


  • 6 Medjool dates pitted and chopped
  • 3/4 cup maple syrup
  • 2 tablespoons olive oil
  • 2 cups gluten-free oats
  • 1/2 cup raw sliced or chopped almonds
  • 2 tablespoons hemp seeds
  • 1/4 cup flax seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pure vanilla extract I use Rodelle


  • Preheat oven to 350 degrees Fahrenheit. Line a rimmed cookie sheet with parchment paper and spray lightly with cooking spray. 
  • In a small saucepan, heat maple syrup and date pieces over medium heat to boiling, reduce slightly, stirring occasionally until liquid has reduced and dates have softened, about 8 minutes. Remove from heat.
  • Mash dates a bit with the back of a spoon to break them down. Add olive oil and stir to combine. Add vanilla extract and stir to combine. 
  • In a large bowl, add oats, almonds, hemp seeds, flax seeds, cinnamon, and salt. Whisk to combine. 
  • Pour maple-date syrup over oat mixture. Stir until dry ingredients are completely coated. Transfer mixture to prepare cookie sheet. 
  • Using an extra piece of parchment paper, press granola into an even layer, about a 1/2 inch thick. Bake for 10 minutes. Remove from oven, stir, making sure to fold in edges. Pat back down firmly with a spatula. Tent with foil and bake for 10 more minutes. 
  • Remove from oven and again stir and pat granola back down firmly with spatula. Tent with foil again and bake for about 5 more minutes. Place pan on a wire rack and allow to cool almost completely. When mostly cool, break up granola into pieces.
    Store in an airtight container. 

    Disclaimer: This article is originally published on

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