Healthy Granola (No Refined Sugar, Date & Maple Sweetened)
A wholesome, naturally sweetened granola perfect for breakfast or snacks. It’s sweetened with Medjool dates and maple syrup — without any refined sugars — and studded with pistachios, dried cherries, coconut chips and black sesame seeds.
My baking method will yield bite-sized granola clusters. This may be a hot take but I don’t prefer massively chunky granola — even though it seems to be a feature highlighted in many recipes. I actually prefer smaller clusters that fit on a spoon and comfortably in the mouth. Is that crazy?! Please tell me your stance — clusters or chunks?
This granola recipe was inspired by a combination of two amazing recipes smashed into one. The combo of pistachio, pumpkin seeds, coconut chips and dried cherries is inspired by the Eleven Madison Park granola. The refined-sugar-free date and maple sauce is inspired by Oh She Glows cinnamon bun granola I discovered many years ago. I gave everything my own tweaks, and baked it using my method to create bite-sized granola clusters that fit nicely on the spoon and in your mouth!
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Why you’ll love this recipe:
Naturally sweetened with blended Medjool dates and maple syrup — no refined sugar, and no cloying aftertaste.
Bite-sized crunchy clusters thanks to the way it’s baked (details in the recipe). It yields clusters that fit on a spoon and comfortably in the mouth rather than huge slabs of granola (that you’d need to break apart to eat anyway).
Customizable — swap the pistachios, cherries, or coconut chips for whatever nuts, seeds, or dried fruit you like.
Stores well for up to 3 weeks at room temperature, so it's an easy make-ahead breakfast or homemade gift.
If you make this recipe, let me know how it went in the comments. Make sure to read the Tips & FAQs below for useful information about the recipe.
Eat well and be well,
Sonia x
(note: photo is missing image of cinnamon under ‘sauce ingredients’)
What you’ll need:
Ingredients for Healthy Granola Recipe (No Refined Sugar, Date & Maple Sweetened)
Scroll down to recipe card for full printable recipe with measurements.
Medjool dates — Soaked in hot water for a few minutes to soften, then blended into the wet mixture. They're what gives this granola part of its natural sweetness (together with maple syrup) with a caramel-like depth.
Maple syrup — Thins out the blended date mixture into a pourable "sauce" so it coats the oats evenly, while adding its own natural flavour and sweetness.
Avocado oil, extra virgin olive oil or melted coconut oil — Any of the three works well here. Use whichever you have on hand or prefer the flavour of.
Old fashioned rolled oats — The base of the granola. Not quick oats or steel-cut oats.
Pistachios — Bring richness, colour and a distinct flavour. Feel free to swap a different nut such as cashews, almond (slices or slivers), pecans, etc.
Unsweetened coconut chips — Different from shredded/desiccated coconut. Coconut chips are thicker and toast into crisp, golden flakes rather than fine shreds.
Pumpkin seeds — Add extra crunch and a nutrient boost. You can swap in a different seed or nut by weight.
Black sesame seeds — A small but nutritious addition because I’ll take any opportunity to eat more of them.
Dried cherries — The most elite of dried fruit in my opinion, followed closely by dried wild blueberries :) But of course you can customize with any small dried fruit such as currants or cranberries.
Vanilla - Use extract or paste
Cinnamon — We can’t make granola without cinnamon!
Salt - Very important for enhancing the flavours of everything. Don’t skip it.
Steps at a glance:
How to make Healthy Granola Recipe (No Refined Sugar, Date & Maple Sweetened)
Scroll down to recipe card for full printable recipe with measurements.
Soak pitted Medjool dates in hot water for 5 minutes to soften.
Blend the soaked dates with the remaining wet ingredients until you get a smooth, thick, brown "sauce."
While the dates saak, mix all dry ingredients together in a large bowl and set aside.
Pour the sauce over the dry ingredients and stir well until everything is thoroughly coated.
For clustered granola: spread the mixture into one even, flat layer and pat it down firmly. Don't stir during first half of baking, then break/stir into bite-sized clusters and continue baking until deeply golden brown — 40 to 60 minutes total time.
For loose granola without clusters: scatter mixture evenly across the pan and stir every 20 minutes as it bakes.
Granola will crisp up once it cools. Let cool completely, at least 1 to 2 hours before storing in jars. Enjoy with milk like cereal, on yogurt or by the handfuls!
Tips & FAQs
1. Why use dates and maple syrup instead of just one sweetener?
Medjool dates on their own are thick and sticky — blended into a paste, they don't coat the oats as evenly. Maple syrup thins the date paste and together, they sweeten the granola fully without needing any refined sugar. The dates bring fiber and a richer, more complex flavour than maple syrup alone.
2. How do I get granola clusters instead of loose oats?
My baking method will yield smaller, bite-sized granola clusters. I prefer small clusters (that fit on a spoon and comfortably in the mouth) rather than large chunks. My method may be a bit unusual (?) but it gets the desired results. Method: first bake the granola unscattered in a single, thin sheet. After it has had a chance to bake into a semi-solid form, it is broken up and stirred into clusters and baked further until dry and crisp.
3. Can I substitute the mix-ins?
Yes — this recipe is a template. Any raw or roasted nut works in place of pistachios (almonds, pecans and walnuts are all great). Any small dried fruit can replace the cherries — dried blueberries and cranberries work well. If you're not a coconut fan, simply omit the coconut chips or replace them with extra nuts or seeds.
4. Can I make this granola nut-free?
Yes. Replace the pistachios with a mixture of seeds and dried fruit, keeping roughly the same quantity. The clusters will still form well since the binding comes from the date-maple mixture, not the nuts.
5. Is this granola gluten-free?
It can be — just make sure you're using certified gluten-free rolled oats, since oats are often processed in facilities that also handle wheat.
6. I want to make this granola sweeter — can I add more maple syrup?
This recipe is intentionally “not too sweet”. It is one of the reasons worth making homemade granola because many store bought granolas contain quite a bit of refined sugar. If you prefer a sweeter profile, I suggest adding a dry sweetener such as coconut sugar or maple sugar (if you wish to keep it refined sugar free) or brown sugar. Start with 2 to 4 tablespoons added to the “sauce” when blending and go from there. I don’t recommend increasing the maple syrup because the extra liquid might affect how well the granola crisps up.
7.How should I store this granola, and how long does it last?
Once fully cooled, store the granola in an airtight container at room temperature for up to 3 weeks, or in the freezer for up to 2 months. Make sure it's completely cool before sealing the container otherwise trapped steam will soften it.
8.Why did my granola turn out soft instead of crunchy?
This is almost always one of two issues: the granola wasn't baked long enough, or it wasn't cooled completely before storing. Because this recipe bakes at 300°F, it can take a full 45 to 60 minutes to dry out and caramelize properly, depending on your oven — don't rush it. The granola crisps up as it cools on the pan, so it will seem a bit underdone straight out of the oven even when it's actually finished. Let it cool fully for at least an hour or two before storing it.
9. Why did my granola burn?
Granola with natural sweeteners like dates and maple syrup can go from perfectly caramelized to burnt fast, especially in the final strertch of baking — the natural sugars caramelize quickly once the moisture has baked off. A few likely culprits: (1) your oven runs hotter than the dial says (an oven thermometer helps confirm this), (2) you're using a dark baking sheet which absorbs and conducts heat faster and less evenly than a light-coloured one (my sturdy sheet pan is linked in the recipe card below), or (3) the granola wasn't checked often enough after the midpoint. Start checking every 5–10 minutes once you're past the halfway point, and pull it as soon as it's golden — it will keep darkening slightly even after it comes out of the oven.
10. Can I make a double batch?
Yes, but bake it on two separate sheet pans rather than overcrowding one pan.
You may also like these recipes:
Healthy Granola Recipe (No Refined Sugar, Date & Maple Sweetened)
Healthy Granola (No Refined Sugar, Date & Maple Sweetened)
A wholesome, granola with oats, pistachios, coconut chips, dried cherries and other good things - naturally sweetened with Medjool dates and maple syrup. Perfect for breakfasts and snacks.
Ingredients
Instructions
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Place dates in a small bowl and top with enough hot water to just cover. Soak 5 minutes.
- Meanwhile, add all dry ingredients into a large bowl. Mix well and set aside.
- In a small blender, add soaked dates and remaining sauce ingredients. Blend into a smooth, thick brown "sauce". Pour over dry ingredients and stir well to thoroughly coat.
- Spread mixture on parchment paper in one flat, even layer without any gaps and pat it down firmly with a spatula. Bake a total of 45 to 55 minutes, like this:
- - Bake 30 minutes, rotating the tray once midway, without stirring.
- - Take tray out and break up and stir into bite-sized clusters. Bake an additional 15-20 minutes until granola is caramelized and golden brown, and not tacky to touch. Keep an eye on it during the final stretch of baking to ensure granola caramelizes without burning. Granola will darken a touch more as it cools.
- Remove from oven and allow to cool, 1-2 hours. Granola crisps up when fully cooled.
- Recipe makes about 4.5 cups of granola.
Notes
A darker baking sheet will cook the granola faster than a light coloured one. Thinner, flimsier baking sheets may also cook faster and less evenly, thus requiring more stirring to prevent unevenness or burning. My sturdy USA Pan sheet pans are linked below.
Nutrition Facts
Calories
657Fat
35 gSat. Fat
9 gCarbs
78 gFiber
10 gNet carbs
68 gSugar
42 gProtein
14 gSodium
360 mgCholesterol
0 mgDisclaimer: nutritional information is auto-generated and may not be 100% accurate.
Did you make this recipe? Leave a comment or star rating below to let me know how it turned out — I'm always happy to help with substitutions or troubleshooting!