Date-sweetened chai granola. A nut-free granola that’s perfectly sweetened with dates! A delicious and nutritious vegan breakfast.
A fall-inspired granola that’s nut-free and sweetened with dates. This granola is delicious eaten by the handful or served with plant-based milk or yogurt.
This recipe was originally created in 2018 and has been updated with new photography and more details. It’s also inspired by Natalie from Feasting on Fruit. Her date-sweetened granola was my absolute favorite when I avoided added sugar (more on my journey to making peace with food here) and I decided to share it with you, adding my own little twist. It’s still my go-to fall granola to this day.
Here’s what I did: First, I added chai spices to the granola for a touch of fall flavors. Second, I decided to make it nut-free by using sunflower seed butter. This recipe is easily customizable and you can find all of my substitution notes below. I hope you’ll enjoy this date-sweetened granola!
How to Make Date-Sweetened Granola
Start by making the date mixture: In a food processor, add the Medjool dates, sunflower seed butter, water and vanilla. Process until you get a creamy and sticky mixture. This is what will bind the granola together.
Transfer the date mixture to a mixing bowl, along with the oats, seeds, spices and salt. Mix it all together until combined.
Bake the granola for 40 minutes, tossing it halfway. The granola will continue to crisp up as it cools down. It should be lightly sweet and crispy. Let it cool completely before storing it in an airtight container at room temperature.
Notes on Substitutions
- You can make a regular granola by skipping the spices, though I highly recommend at least keeping the cinnamon.
- Feel free to use any nut/seed butter. Almond butter and peanut butter also work well in this recipe. Of course, use seed butter for a nut-free option.
- If nuts aren’t an issue, you can substitute the seeds for nuts, such as pecans, walnuts or chopped almonds. You can also do a mix of both.
- I don’t recommend using regular dates instead of Medjool dates. Medjool dates are sweeter and softer, helping the granola stick together better. That being said, they will work in a pinch. I recommend soaking them in boiling water for 10 minutes before using. You might need to adjust the baking time to get a crunchy granola.
More Vegan Granola Recipes
- Chocolate Coconut Granola
- Easy Chocolate Almond Granola
- 5-Minute Granola Power Bowl
- Basic Maple Peanut Butter Granola
Date-Sweetened Chai Granola
- 1 cup Medjool dates, pitted
- 1/4 cup sunflower seed butter (or nut/seed butter of choice)
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1 1/2 cups seeds of choice (I use 1/2 cup each of flax, pumpkin seeds and hemp hearts)
- 1 1/2 teaspoons cinnamon, ground
- 1 teaspoon ginger, ground
- 1/2 teaspoon clove, ground
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon cardamom, ground
- 1/4 teaspoon fine grain sea salt
- Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
- In a food processor or high-speed blender, process the dates, sunflower seed butter, water and vanilla until smooth. Set aside.
- In a large mixing bowl, add the remaining ingredients. Stir in the date mixture until evenly coated.
- Spread the granola evenly on both prepared baking sheets.
- Bake for 20 minutes. Stir the granola, moving the bits on the inside to the outside and vice versa. Return to the oven and bake another 20-25 minutes until dry and crispy, checking every 10 minutes and stirring so the edges don’t burn.
- Remove from oven and let cool completely before storring in jars or airtight container. The granola will get crispier as it cools.
If you make this date-sweetened chai granola, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!