baked honey granola on a baking sheet
5 from 2 votes

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


  • 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


  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.