Date, Cashew and Honey Granola {Gluten Free + Refined Sugar Free}

An easy homemade honey granola recipe featuring Medjool dates and cashews. The perfect sweet treat for breakfast – delicious on its own, sprinkled over some Greek yogurt, or used as a smoothie topping!

a blue bowl filled with homemade baked honey granola with dates and cashews

Homemade Granola vs. Store-bought – why should I make granola at home?

If you’ve never made homemade granola and usually buy it already made, let me try and make a case for it.

First, let’s talk *yum factor*.

Homemade granola often tastes much better – partly because you can make a granola that’s “yours”. You can go ahead and use ingredients (nuts, seeds, spices, oils, dried fruits) and sweeteners (honey, maple syrup, coconut sugar, rice malt syrup…) to perfectly match your taste.

And then, there’s the fact that store-bought granola is often loaded with sugar and oil, making it a not-so-healthy option contrary to what a lot of people think.

Granola is branded as “health food” in stores, but when mostly, it’s really cleverly marketed sugar.

When you make homemade granola, using f.ex this honey granola recipe, you know exactly what goes in it and you can control the amount of oil and sugar. Much better!

And I get that it’s convenient to just buy it instead of making it – convenience is big for me too!

But really, this baked honey granola recipe super easy to make (the oven does most of the work for you) and you can store it for a few weeks easy, no need to remake some every 3 days.

baked honey granola with dates and cashews being stirred with a wooden spoon on a baking sheet

Naturally sweetened with a touch of caramel taste – this baked honey granola recipe is a winner!

In this honey granola recipe, I’m using honey as the main sweetener (but not too much of it!) and the Medjool dates add another layer of sweetness and a touch of caramel taste.

In addition to the crispy oats, we get additional crunch from the cashew nuts and the pumpkin seeds.

You’ll see that I only use two tablespoons of coconut oil – you really don’t need more than that. For an added subtle flavor, you could use light olive oil instead – it’s delish too!

It’s this time of year when it feels extra good to turn the oven on and start baking something sweet and yummy like this baked honey granola recipe. It’s comforting and we could use the extra warmth from the oven for sure! Enjoy 🙂

homemade baked honey granola pouring out of a mason jar onto a white table (honey granola recipe)

If you tried this honey granola recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

baked honey granola on a baking sheet
5 from 1 vote
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Date, Cashew and Honey Granola {Gluten Free}

An easy homemade granola recipe featuring Medjool dates, cashews, and honey. Perfect for breakfast sprinkled over some yogurt, as a smoothie topping, or on its own as a snack!

Course Breakfast, Snack
Cuisine American
Keyword breakfast, glutenfree, granola
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 347 kcal
Author Marie

Ingredients

  • 2 cups rolled oats gluten-free oats if needed
  • 2/3 cup cashews roughly chopped
  • 1/2 cup Medjool dates (about 5 dates) pitted, roughly chopped
  • 1 tbsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 1/3 cup water
  • 1/3 cup honey
  • 2 tbsp coconut oil or light olive oil

Instructions

  1. Preheat oven to 320 F - 160 C degrees. Line a baking sheet with parchment paper and set aside. 

  2. In a large bowl, combine oats, cashews, dates, sesame seeds and pumpkin seeds. 

  3. In a small saucepan, combine together water, honey, and coconut oil. Bring to a boil. Pour over oat mixture and stir until well combined. 

  4. Spread on a prepared baking sheet in one even layer. Bake for 45 minutes or until golden, stirring from time to time. Remove from the oven and let granola cool completely, directly on the baking sheet (to make it crisp!). 

  5. Serve immediately or store in an airtight container for up to 3 weeks. It's delicious as a topping for yogurt and smoothies for breakfast or on its own as a snack. 

Nutrition Facts
Date, Cashew and Honey Granola {Gluten Free}
Amount Per Serving (1 /6th)
Calories 347 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Sodium 5mg 0%
Potassium 361mg 10%
Total Carbohydrates 52g 17%
Dietary Fiber 4g 16%
Sugars 28g
Protein 7g 14%
Vitamin A 0.6%
Calcium 4.7%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.

More granola recipes: 

Date, Cashew & Honey Granola | An easy baked honey granola recipe featuring Medjool dates and cashews. The perfect sweet homemade treat for breakfast - delicious on its own, sprinkled over some Greek yogurt, or used as a smoothie topping! #granolarecipes, #cleaneating, #granola, #honeygranola, #naturallysweetened, #healthybreakfast

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posted in
All Seasons Recipes Breakfast / Brunch Clean Eating Dairy Free Gluten free Recipes Refined Sugar Free Snacks Vegetarian
21 Comments
  1. Mmmm I feel like I can smell the wonderful smells of this recipe roasting in the oven right now and it smells wonderful. I love how you make this granola not super sweet as well with just a touch of honey and use the dates as a sweetener! 😀

  2. I can’t believe I’ve never thought to add cashews to my homemade granola! They’re my favorite nut! Also, love the inclusion of dates. I’ve seen a lot of granola recipes lately, but this one really stands out.

  3. Thank you, Marie, for not deleting me from your email list. Sorry that I was not able to respond to your email right away. We have been traveling, at this moment we are visiting Uluru but for this winter we are based in Canberra, far away from home (Brandon, Manitoba, Canada) where it had been -50C with the windchill lately.

    I’d like you to know that I value the clean-eating recipes that you post on your website. Please keep up the good work, I am pretty sure that there are many others like me who are very appreciative of what you have been doing. Teddi.

    1. No worries at all – I know people don’t always have access to their emails straight away. I’ve heard it’s particularly hot in Australia this summer (at least in Sydney, where it’s crazy hot!) so it must make a big difference from what you’re used to normally during this time of year in Canada!
      Thanks so much for your support Teddi, really appreciate it 🙂
      Enjoy Australia and your family!!

  4. Marie, I’m not at home now but as soon as I return I’ll make that super granola.
    Thank you for all your great thoughts.
    Virginia

  5. Hi Marie…the granola recipe is yummy; I added about 1 1/2 tsp of cinnamon and substituted honey with maple syrup. It was very good! Thank you!

    1. Hey Belvia! So happy to hear you loved it and that it works well with maple syrup too! Adding cinnamon is always a good idea 😉

  6. This is one great looking granola recipe! I love the different layers of sweetness you created in this one. I have never made granola with olive oil but now you’ve got me curious! However, I actually really enjoy the taste of coconut oil so I might stick to that!

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