This raisin date granola recipe makes a filling, reasonably healthy breakfast that is sweet and delicious. It stays crisp in the bowl long enough for you to eat it — which is a very big deal for me. I hate soggy cereal. Maple syrup gives it sweetness while a variety of pecans and seeds give it crunch. Dates are raisins are added after the granola is cooked so that they don’t dry out but stay moist and chewy.
I honestly don’t remember when I had my first bowl of granola. I seem to recall that, yet again, there was a recipe in Seventeen magazine in the 1970s. I know the they often posted recipes back then and I usually tried them I still have an apple tart recipe that I cut from that magazine around here somewhere.
Anyway, I was one of those weird kids that loved oatmeal. Being on a low carb diet now it is one of the things I miss most — the flavor of those hearty grains. It’s a treat for me. Well, granola is the same way — a treat. I love it with milk, on a peanut butter sandwich, or on top of ice cream. I’ll even eat it straight from the container. It’s so easy and once you learn how to make it there are all kinds of variations you can create.
Like granola, my love of dates started early on. My mom used to make a date nut bread around Christmas and I loved to sneak the dates off her cutting board, risking my fingers for a bite of that intensely sweet flavor. It was only a matter of time until I put the two together. This raisin date granola is recipe sweet, crunchy, and chewy yumness (yes, absolutely yumness is a word). My kids love it and it’s less expensive plus much healthier than cereal. I need to make it more often!
Store raisin date granola in an airtight container for up to a month – probably more. I really have never had it around that long — my family goes through it pretty fast. You can also put it in jars and give it as a gift. It’s pretty and tastes great so most people love it.
Raisin Date Granola RecipePrint Add to Collection Go to Collections
- 1-1/2 pounds of old fashioned rolled oats, , uncooked
- 1 cup almonds
- 1 1/2 cups pecans
- 1/2 cup sunflower seeds
- 1/4 cup whole flax seed
- 1/2 cup vegetable oil
- 1 cup pure maple syrup
- 3 teaspoons vanilla extract
- 1/2 teaspoon of salt if desired
- 1 1/2 cups raisins
- 1 cup chopped dates
- In a large bowl mix the oats, nuts, sunflower seeds, and flax seed.
- In another bowl whisk the oil, syrup, salt and vanilla until well blended.
- Pour the syrup mixture over the oatmeal mixture and stir until well blended.
- Spread the granola on two large baking sheets that have been lightly sprayed with nonstick spray.
- Bake at 350 degrees F for about 30 minutes, stirring every 10 minutes.
- When the granola is done it will feel dry to the touch and be light golden in color.
- Remove from oven.
- Stir in the dried fruit.
- Let cool and store in an airtight container.
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