Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, breakfast, gluten-free, fruit-sweetened, snacks, oil-free, sweet · January 25, 2018

Date-Sweetened 3 Seed Granola

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Crunchy triple seed granola without refined sugar or oil – made with medjool dates, almond butter, oats, cinnamon, and a mix of hemp, pumpkin, and flax seeds!

Date-Sweetened 3 Seed Granola

THIS POST IS SPONSORED BY NATURAL DELIGHTS.

The number of times I’ve told people that title is not possible. That dates won’t work for granola. That you need a syrup or sugar to avoid creating mush-nola. That using an odd number of seeds is bad luck. But I have to tell you – you my lovely blog commenters, Instagram messagers, diehard date-sweeteners, crunchy granola-loving readers – I was wrong.

And THANK GOODNESS.

Date-Sweetened 3 Seed Granola

Sometimes even when logic/facts/past experience tell me something won’t work, I still have to try it anyways. Like carrying 27 bags of groceries from my car to my apartment. Or tossing my socks into the washer from half a room away. Or sharing a pint of ice cream. Or leaving for the yoga class that starts in 7 minutes when the studio is 10 minutes away. Deep down I am still that six year old who had to touch the pot on the stove for myself to find out it was really hot. Because every once in a while the sock does make it in, and that 2% chance keeps me trying all the other times.

Maybe you relate to this stubborn, irrational optimism. But relate or not, it is why this granola came to be. I know you can’t make date paste without water. I know water is not a good ingredient for granola. But I tried anyways. And with some bake time/temperature tweaking, and the grace of the granola gods on my side…IT WORKED. It actually really deliciously worked. Never give up on your dreams, kids.

Date-Sweetened 3 Seed Granola

This recipe is sweetened with only medjool dates. And this recipes is oil-free. But this recipe is not the quickest granola recipe ever. There is nothing 5-minutes-set-it-and-forget-it about this recipe. Add an extra 40 to that and some stirring TLC though, and you will have the scrumptious, clustery, refined sugar-free granola of your smoothie bowl topping dreams.

For this granola, you’re gonna need:

  • Medjool dates. Obviously. And obviously I am using the sweet and always squishy-fresh ones from Natural Delights, my favorite. They do need to be fairly soft for this recipe, so soak if necessary.
  • Water. Because dates aren’t going to turn into paste all by themselves.
  • Almond butter. Or any nut/seed butter, but this is very necessary for crunch factor. I tested with both 1/4 cup and 1/2 cup and both are crunchy, but of course more = yummier.
  • Vanilla, cinnamon, and salt.
  • Rolled oats. You could try it with quinoa flakes too if oats aren’t your jam. Haven’t tried it, just an idea.
  • Seeds. I used a mix of hemp, pumpkin, and flax seeds. You could switch it up with chia seeds or sesame seeds or sunflower seeds. Nuts are a-okay too.

Blend. Mix. Spread. Bake. Stir. Bake. Stir. Bake. Stir. EAT!

Date-Sweetened 3 Seed Granola

What kind of granola eater are you: Snack dry by the handful? In a bowl with berries, milk, spoon, the whole cereal setup? On top of yogurt? On top of smoothie bowls? On top of froyo (hi, hello, YUM!) Other…?

I’d love to know. And lemme know what you think of this date-sweetened version too, either below or on Instagram.

Date-Sweetened 3 Seed Granola

So I stand corrected – date sweetened granola is in fact very possible. But I know you forgive me because granola people are good-hearted people ♥

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Date-Sweetened 3 Seed Granola

★★★★★ 4.8 from 28 reviews
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: snack
  • Method: baking
  • Cuisine: american
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Description

Crunchy triple seed granola without refined sugar or oil – made with medjool dates, almond butter, oats, cinnamon, and a mix of hemp, pumpkin, and flax seeds!


Ingredients

Scale
  • 10–12 pitted (200g) medjool dates (*)
  • 1/2 cup (110g) water
  • 1/4–1/2 cup (65-130g) almond butter (**)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 1/2 cups (250g) rolled oats
  • 1/2 cup (65g) hemp seeds
  • 1/2 cup (75g) pumpkin seeds
  • 1/2 cup (65g) flax seeds

Instructions

  1. Preheat the oven to 300F.
  2. In a high speed blender, combine the medjool dates, water, almond butter, cinnamon, vanilla, and salt.
  3. Blend until smooth and thick. If it’s a little chunky that’s okay, but do not add more water.
  4. In a large mixing bowl, combine the oats and seeds.
  5. Add the date mixture to the dry ingredients, and mix until evenly coated.
  6. Line 2 baking pans with parchment paper. Spread out the granola evenly between the pans.
  7. Bake for 20 minutes at 300F. Stir moving the outside bits to the inside and vice versa.
  8. Bake for another 20-25 minutes checking and stirring every 10 minutes so the edges don’t burn. It should be golden and dry/crisp when done.
  9. Remove from the oven and cool for at least 15 minutes. It will get crispier as it cools.
  10. Store in an airtight container or jar.

Notes

*They should be quite squishy/soft, if not soak them for 30 minutes first. **More is yummier, but it will be crunchy and delicious either way! You can sub any nut/seed butter.

Keywords: snack, breakfast, vegan, gluten-free, oat, sugar free

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Date-Sweetened 3 Seed Granola

Thank you Natural Delights for sponsoring this post!

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In: vegan, breakfast, gluten-free, fruit-sweetened, snacks, oil-free, sweet · Tagged: almond butter, breakfast, cereal, cinnamon, oats, snack, topping, video, hemp seeds, healthy, dairy-free, egg-free, sugar-free, flax seeds, pumpkin seeds

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Comments

  1. Ashley says

    January 25, 2018 at 11:24 am

    Yummyyyy! The date & nut butter combo is so perfect for so many different applications (pecan butter stuffed dates are my fave snack ever!), and leave it to you to create some fabulous granola with these ingredients. I actually have a oil free, date sweetened granola recipe on my blog, but I need to remake it using your temperature and time suggestions, because the last few times I made it the crunch-level wasn’t quite there 😉 I’m the worst at keeping track of how long something is in the oven, which is why I make so many no-bake treats! Also, doesn’t help having a way-too-hot electric oven that burns everything and cooks unevenly – very not ideal for granola 🙁

    ★★★★★

    Reply
    • Natalie says

      January 25, 2018 at 3:11 pm

      Pecan butter stuffed dates–um hello NEED TO TRY combo! I’ve done pb and almond butter in dates, but never pecans and I have a feeling those toasty little guys make for a marvelous butter😋 Yes the crunch factor is so tricky once you introduce fruit into the mix, but longer and lower totally works! Ha I’ve finally gotten pretty good about writing down my recipes as I go, but I have many a time had to remake something just because I can’t remember how long I baked it😆 Omg have you ever seen those people that do granola over a campfire? Craziness! Anyways, thanks Ashley😊

      Reply
  2. Caroline | Unsweetened Caroline says

    January 25, 2018 at 11:34 am

    I am definitely the same kind of stubborn! I’m happy this lead to a date-sweetened granola though. I am making this next week and I will enjoy granola for the first time in 3 1/2 years… And it will mostly be eaten by the handful. 😉

    Reply
    • Natalie says

      January 25, 2018 at 3:12 pm

      Haha I’m glad you can relate not the stubborn-ness, there are certainly some pros to it too though. Omg that is WAY too long without the crunchy topping stuff in your life…gah I’m legit excited for you🤗🤗

      Reply
  3. Daria says

    January 25, 2018 at 11:48 am

    I’ve been wanting to try date sweetened granola for a while, my hubby doesn’t eat any refined sugars or cooked oils.
    I make a granola with pb and some maple syrup…hubby doesn’t eat it, which means it’s all for me!
    So happy you came up with a recipe so I don’t have to try 😆
    Can’t wait to make it this weekend!!
    Thank you

    Reply
    • Natalie says

      January 25, 2018 at 3:13 pm

      Mmm but peanut butter maple syrup granola is SO good too! I’ve made that combo before…lucky you😋😋 This one would be yummy with peanut butter as well. I hope you try it out and you and your husband both approve!

      Reply
      • Anna says

        February 4, 2021 at 1:42 pm

        Good Thursday, I’m interested in trying this recipe, but could you tell me the nutrition info please? Thanks in advance for your help, Anna

        Reply
        • Natalie says

          February 5, 2021 at 8:51 am

          I don’t have it calculated for this one, but you can plug in all the ingredients here to find out: https://www.myfitnesspal.com/recipe/calculator

          Reply
    • Daria says

      January 27, 2018 at 1:44 pm

      Made the granola and it was delicious 😋 this is my go to granola from now on!!

      ★★★★★

      Reply
      • Natalie says

        January 28, 2018 at 8:58 am

        Woohoo! That is what I like to hear, I am so happy you liked it Daria🤗

        Reply
  4. Jasmine says

    January 25, 2018 at 12:12 pm

    Would I have to soak the dates before blending?

    Reply
    • Natalie says

      January 25, 2018 at 3:14 pm

      Only if they are really dry/hard. I did not need to as mine were nice and fresh. But it doesn’t hurt as long as you drain them well so there’s not to much extra water🙂

      Reply
  5. Amy says

    January 25, 2018 at 1:43 pm

    So excited to finally have a healthy granola recipe. Can’t wait to try it!

    ★★★★★

    Reply
    • Natalie says

      January 25, 2018 at 3:14 pm

      Woohoo! Hope you love it Amy, can’t wait to hear how it goes🙂

      Reply
  6. Olivia says

    January 25, 2018 at 1:47 pm

    Wow this looks amazing!
    Do you know how many portions you have with the whole batch? 😘

    Reply
    • Natalie says

      January 25, 2018 at 3:15 pm

      Hmm it makes about 4 cups, so I’d say that’s at least 8 servings–depends on how much you eat at one time😆

      Reply
      • Olivia says

        January 26, 2018 at 1:31 pm

        I would say for me a serving is 30g?
        Thanks for the reply!

        Reply
        • Natalie says

          January 26, 2018 at 4:18 pm

          I didn’t weight it post baking so I can’t really give you an exact answer, sorry! I think that’s the best estimate I can give 🙂

          Reply
      • Lydia says

        September 13, 2020 at 11:47 pm

        Anyone try this with raisins instead of dates ? I have raisins and not dates is the origin of my question.

        Reply
        • Natalie says

          September 14, 2020 at 8:27 am

          Raisins will work! Just a different more fruity flavor 🙂

          Reply
  7. Dr. Sherri says

    January 25, 2018 at 2:09 pm

    What is your suggestion for making this grain free? Thank you for all your fab recipes!

    ★★★★

    Reply
    • Natalie says

      January 25, 2018 at 3:17 pm

      So I haven’t tried it grain-free, but what I would recommend is replacing the oats with a mix of nuts and shredded coconut and maybe using more of each type of seed. You will need 4 cups total of dry ingredients, so just use whatever ratio you want of nuts, seeds, and coconut. My only concern is those ingredients may cook faster than oats do and burn more easily so watch it very carefully. I will hopefully try it soon and let you know if I do!

      Reply
      • Dr. Sherri says

        January 25, 2018 at 9:48 pm

        Thank you Natalie! will try your suggestion….and watch the cooking time;)

        ★★★★★

        Reply
  8. Leanne says

    January 25, 2018 at 3:59 pm

    I have been making date sweetened granola for about 2 Years now. Yes it requires lots of stirring :). Never thought to add the almond butter. Will try next time!!

    Reply
    • Natalie says

      January 25, 2018 at 9:50 pm

      And you didn’t share your low and slow, baking and stirring secrets with me all that time? Haha! Yes definitely try the almond butter. Helps with crispness, but also just tastes so yummy😋

      Reply
  9. Sharvari Pendharkar says

    January 25, 2018 at 6:11 pm

    Wow, I love all your great recipes! They really make me go out of my comfort zone and try something new. I really enjoy all the vegan recipes because it makes me realise how many things can be cooked vegan. Thanks so much!! I love you!! 🙂

    ★★★★★

    Reply
    • Natalie says

      January 25, 2018 at 9:48 pm

      That’s what I’m here for–to nudge you just a little towards deliciously although slightly different than the usual things😊 I am so happy you are enjoying the recipes, thank YOU❤️

      Reply
  10. Larissa says

    January 26, 2018 at 7:45 am

    I’m a big fan!!! Yay for the only date sweetened granola I could find hehe do u think that the flax seeds should be grounded first? Because I read that if it’s eaten as a whole then our body will not absorb it’s nutrients… and it will also come out whole 😆

    ★★★★★

    Reply
    • Natalie says

      January 26, 2018 at 9:47 am

      Yes, I suppose grinding them would be ideal for digestibility and nutrient absorption. I really love the texture whole, but ground is a great idea and will work too. Hope you enjoy!

      Reply
  11. Victoria says

    January 26, 2018 at 5:57 pm

    This is exactly what I was looking for, thank you very much!! So excited to try it.

    My question is, do you store it in or out of the fridge? And how long does it last? Thanks in advance!

    ★★★★★

    Reply
    • Natalie says

      January 26, 2018 at 9:42 pm

      Woohoo! I can’t wait for you to try it 🙂 I recommend storing it at room temp in either an airtight container or jar. So far mine is about a week old and still delicious and crunchy, so I can’t say for sure yet but I would estimate at least a couple of weeks.

      Reply
  12. Nisha / RainbowPlantLife says

    January 26, 2018 at 7:52 pm

    I empathize with the irrational optimism so much! I just came home from a Trader Joe’s AND Whole Foods run and convinced myself I could take the subway with four heavy paper bags. My arms are so sore now lol. I had some mediocre granola today for breakfast, which makes me want to have this granola even more!

    Reply
    • Natalie says

      January 26, 2018 at 9:44 pm

      Hahaha! Yep that totally sounds like something I would do too😂 And I thought the one flight of stairs to my apartment was rough. Thanks for reading Nisha, and cheers to the weekend and hopefully better breakfasts!

      Reply
  13. Kirali says

    January 26, 2018 at 9:50 pm

    I just HAD TO read the story behind the never-imagined-to-become-true-wonder !! and I have to say, oooooo, I knew it was possible 😋 the water that’s going in is bound to come out at some point😆 ……………I just have never had the patience and mindset to actually do the doing and figuring out part 😆 😋 …………………I love granola, and appreciate granola when it’s ready and done, but never actually need it SO much that I’m willing to put so much energy into it….. 😊 that’s why I admire you SO DAMN MUCH ….!! !! !!! well, oooonly ONE of the contlessmany reasons….😊❤️

    and ooohhyea, I absolutely do relate to that irrationally stubborn optimism of the 6year old, and do find it surprisingly familiar 😆

    and you can consider this granola definitely made and freakin loved ..!! just like the …….98-99% of everything you’ve shared 😊❤️

    Reading you is just as wondorous as watching ❤️

    Reply
    • Natalie says

      January 27, 2018 at 9:17 am

      Yes scientifically it all makes sense with baking and evaporation and stuff, I guess i just never ventured to try it until now either. I don’t make granola often either, plus there are so many awesome store-bought ones out there these days tbh, but every time I do I remember how wonderful it is homemade and tell myself I should make it more (and then forget again a few months later usually😆) Hehe I’m happy you could relate a bit on the stubbornness part too, I guess we could call it perseverance…sounds nicer that way😊 I hope you love every crunchy bite, happy weekend❤️

      Reply
  14. The Vegan 8 says

    January 28, 2018 at 5:04 pm

    I am dying laughing at this post! I relate so much it’s scary. I say to myself basically DAILY that when it’s time to get up (too early I might add) to get Olivia up to get her ready for school, each day I say while I’m half asleep…”just a few minutes longer and I’ll just rush and it’ll be fine”. Every freaking day I have this convo in my mind as I hit snooze repeatedly on my phone and yes, while she does get there on time each day, the chaos and speedy gonzales rushing each morning is anything but fun. I also do this with a billion other things so I can totally relate, but I guess I love the rush or challenge of accomplishing the ridiculous…or the impossible, just like you finally did with this granola!! And accomplish, you did, because it definitely looks so crunchy and clumpy and all the things you want in granola. That nut butter is a wonderful contributor as well. I have never made a granola without nut butter because to me, it gives such a wonderful added crunch and depth of flavor that would seriously be lacking otherwise. I can see that the date version requires much longer baking time, but when you end up with this perfect result and a completely healthy satisfying granola in the end, it’s totally worth it! I love that you went to town on all the seeds too. YUM!

    Reply
    • Natalie says

      January 29, 2018 at 8:01 am

      Omg yes! The snooze button is another perfect example, how could I forget that I do the same thing. I tried setting mine earlier to accommodate for the fact that I KNOW i will talk myself into lying in bed for at least another 10 minutes but I think it just made it worse because now I know I can😆 As long as she still gets there on time that’s the important thing, but definitely doesn’t help with starting off the day on a calm zen note. But when it comes to recipes you have posted MANY that I would never thought was possible (hello somehow low fat but the best gingerbread cake), so don’t ever lose the impossible…HA! attitude in that respect😊 Not even considering the health aspect, granola with nut butter is SO much yummier than oil if you ask me! Totally agree, it’s key😋 Even I can be patient every now and again. Happy monday Brandi and thanks for sharing those cute little muffins on IG!

      Reply
  15. Annelina Waller says

    January 30, 2018 at 4:07 am

    Oh heeellooo love, this recipe is amazing. I haven’t thought of a syrup free and oil-free granola recipe either. I love the almond butter and dates in here a lot. This inspired me for sure. Just made one with coconut cream, which turned out amazing. Much love

    ★★★★★

    Reply
    • Natalie says

      January 30, 2018 at 10:26 am

      Coconut cream in granola??😱 Like from a can of coconut milk–that’s an amazing idea! And totally delicious I bet too. I hope you share it soon. It’s fun to push the usual maple syrup + coconut oil bounds a bit🤗 Thanks dear! xo

      Reply
  16. Mandy says

    February 2, 2018 at 8:41 pm

    Praise the granola gods (and you)! 😂😂 I remember trying to make a date sweetened granola a long time ago and it was an epic fail! Haha! So thank you for creating this! I have all of the ingredients on hand and this sounds like the perfect way to reintroduce oats…although I don’t trust myself to stop at just a little sample 😉 I was always a snack by the handful granola kind of girl, but I also loved sprinkling some on top of my smoothies/smoothie bowls. Yum! Can’t wait to try!! Also, I totally relate to your stubborn irrational optimism 🤗 especially the sharing a pint of ice cream 😆 Hope you have a great weekend, Natalie! ❤️

    Reply
    • Natalie says

      February 3, 2018 at 11:15 am

      I don’t know if your body will agree or not, but I for one certainly think in the form of a crunchy date-sweetened cluster is the IDEAL way to try adding oats back into your life🤗 Ooooh I’m so so excited for you and have all my fingers and toes crossed (plus whoever’s fingers these are too lol🤞🤞) Haha thanks for relating–I mean if I wanted to share I would’ve bought the half gallon😆 Happy weekend to you too my dear💖

      Reply
      • Mandy says

        February 3, 2018 at 3:33 pm

        Natalie!!! We just got done munching on some of this and it’s sooooooooo good!! 😍😋 I had maybe 1/8-1/4 cups worth and I’m letting my system settle to see if oats and I have rekindled our friendship 🤞🏼🤞🏼🤞🏼 We used 1/4 cup of almond butter and 1/4 cup of tahini (I chose to go heavier on the butters since you said it was yummier). Since I know willow can be finicky with seeds/nuts in her granola, I used chia seeds instead of pumpkin seeds and chocolate chips found their way in this batch – not sure how that happened 😉 Love the crunch and flavors and that it’s not overly sweet…that is until you get a cluster with chocolate! Definitely keeping this in our rotation! Thumbs up from my little family ❤️❤️❤️

        ★★★★★

        Reply
        • Natalie says

          February 4, 2018 at 4:51 pm

          Eeeeep! I am so so excited to hear how mission Mandy + Oats goes🤗 Oooh I bet tahini is extra yummy in there too, I’ve grown to like tahini more but I still forget about it most of the time. And with chocolate chips too I think you created an entirely different but very delicious tahini chocolate chip flavor that now I need to try! I imagine with the chocolates chips you could even get away with less dates…but then again why😉 Thanks for trying it and the amazing feedback as always❤️ xo

          Reply