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Maple Date Paleo Granola


I have another awesome recipe for you guys! Sweet, full-of-spice, crunchy granola. This recipe contains no grains, no dairy and no gluten. It is 100% Paleo approved! It’s hands down the best granola I’ve ever had, and trust me when I say that I know my granola (before I was all Paleo, granola was my go-to snack).

So quick, gather your spices, nuts and all the yummy ingredients this recipe calls for, and get baking. The whole family will go crazy over this treat.

Enjoy this Maple Date Paleo Granola with coconut milk, almond milk, non-dairy yogurt, or all by itself.

Maple-Date Paleo Granola
 
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Enjoy this delicious Maple Date Paleo Granola recipe with coconut milk and fruit. It's wonderful for breakfast or brunch. Gluten free and grain free!
Author:
Recipe type: Snacks
Cuisine: American
Serves: 16 servings
Ingredients
  • 1 cup pumpkin seeds (pepitas)
  • ⅔ cups unsweetened shredded coconut
  • 1 cup sliced almonds
  • 1 cup chopped pecans
  • 20 pitted and diced medjol dates
  • 1 cup organic pumpkin puree
  • ⅔ cups organic coconut oil, melted
  • ⅔ cups pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons nutmeg
  • 2 tablespoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Line baking sheets with parchment paper and set aside.
  3. Combine all dry ingredients (pumpkin seeds, almonds, pecans, shredded coconut, nutmeg, cinnamon, allspice, ginger, sea salt) in one of your mixing bowls.
  4. Combine wet ingredients (pumpkin puree, coconut oil, maple syrup, vanilla extract) in your other mixing bowl.
  5. Incorporate wet to dry ingredients. Once combined, add dates and mix well.
  6. Divide your mixture onto the two baking sheets evenly.
  7. Place in the oven and bake for 20 minutes.
  8. Take baking sheets out of the oven, and using your metal spatula, move the granola around to make sure it doesn’t burn.
  9. Place baking sheets again into the oven and bake for another 10-12 minutes (keep an eye on it, you don't want it to burn!)
  10. Take out of oven and let it cool completely (this is where it gets that crunchy feel) before enjoying.
  11. Store your granola in a tightly closed container. Granola will last around 2 weeks.
Notes
Tools You’ll Need:
- 2 baking sheets
- Parchment paper
- Metal spatula
- 2 mixing bowls
- Measuring cups
- Measuring Spoons
Nutrition Information
Serving size: 1 serving -- Calories: 357 Fat: 20 g. Carbohydrates: 45 g. Protein: 3 g.

Maple Date Paleo Granola

Maple Date Paleo Granola

Maple Date Paleo Granola

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Maple Date Paleo Granola


15 COMMENTS

  1. Is this supposed to be so wet?!

    The only thing I did differently was replace half the maple syrup with honey, but it is very wet and mushy, not the right texture for granola.
    I think there may be too much coconut oil in this recipe?

    • Hello Mari! 2/3 of a cup is right. My granola turned out really crunchy. Maybe next time try using maple syrup instead of honey? 🙂

    • Mine too!! I ended up leaving it in the oven for 20min one side and then 20min.. It still looked very wet so I broiled it . It actually worked but I also used honey instead syrup.. We ate it with warm almond milk !! Delishhh!

    • Hi Lori! Yes, you can totally leave them out. However, I would suggest replacing them with your favorite dried fruit: cranberries, raisins, apricots, etc.

  2. So one of my favorite things in the world to eat is granola but I’m VERY allergic to coconut. Can you recomend substitutes for the shredded coconut and coconut oil?

    • Hi Kristina. You can use more nuts (your favorite) or dried fruit to sub for the shredded coconut. As for the coconut oil, I am not sure if this can be subbed…maybe try using a bit of honey instead of the oil? Let me know what you end up doing!

  3. This was delicious. I skipped the parchment and it worked fine. Added dried cherries and dried cranberries, omitted nothing. Kids and adults both loved it. Dates are a pain to chop so I may skip that next time. Otherwise couldn’t be easier. Needed about 10 more minutes in the oven, maybe for lack of parchment. Great recipe.

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