You don’t need refined sugar to make the crunchiest, most festive granola! The secret? Blending dates into a smooth caramel—it’s naturally sweet and makes the best coating for oats. A little gingerbread spice mix brings all the cosy Christmas flavours, while hazelnuts and pecans add the perfect crunch.
Spread it out well, bake, mix, and let it cool completely (this step is key for that extra crunch!). The result? A wholesome, sugar-free granola that tastes like the holidays in every bite.
Tips
- Use soft medjool dates: these are larger and much softer than regular dates so they will be much easier to blend and obtain a smooth consistency. If you are using regular dates, soak them in warm water for 30 minutes prior making the recipe and then drain them well to remove the excess water.
- Once the granola is out of the oven make sure to wait until it has completely cool down. I know it’s hard to wait but this is the secret for the extra crunchy result!
- Don’t skip the salt! It’s a quick and budget friendly way to enhance the flavour of most baking, I really recommend it!
- To make ground oats simply add rolled oats into a food processor and blitz. I like to make a large batch of grounded oats as I use it so much in my recipes!
Gingerbread Spice Mix
Ginger bread spices mix is not easily available in UK so I make my own, it’s very simple! At the start of the season I make a small batch that will last me for a few months, but if you only need enough for this recipe here is how to make it:
- 1 tsp Ceylon cinnamon
- 1 tsp ginger powder
- 1/2 nutmeg powder
- 1/4 clove powder
Swaps
Extra virgin olive oil: I like to use this oil for its health benefits and rich flavour but you can swap with any neutral oil like sunflower oil, light olive oil, or grapeseed oil. If you like a hint of flavour you could also use coconut oil.
Nuts: I used pecans and hazelnuts because I think they make the perfect fit for this recipe but you can swap with any nut you have at home: almonds and macadamia nuts for example are a great choice!
Storage
To keep this homemade granola fresh, let it cool completely after baking and store it in an airtight container in a cool, dry place for up to 1–2 weeks — although I doubt it will last that long without being eaten!
More Granola Recipes
6-Ingredient Gingerbread Granola
Ingredients
- 10 medjool dates 180g pitted
- 200 g oats half rolled/ ground oats
- 2 tbsp extra virgin olive oil 20ml
- 1 tbsp gingerbread spice
- nuts I used hazelnuts and pecans
- 1/4 tsp salt
Instructions
- To a blender add dates, oil and ~50ml water.
- Blend until you reach a smooth and caramel-like consistency.
- To a bowl add oats, the gingerbread spice mix and salt. Stir.
- Add the date caramel and mix well until everything is evenly coated.
- Spread on a baking tray with parchment paper and scatter the granola mix on top.
- Make sure to leave as much space as possible for the granola and make sure it doesn’t clump too much or overlap.
- Bake at 180C for 30 mins.
- After 20 mins take out and break down the granola, scatter and mix well. This is a very important step, it will allow the granola to cook evenly. Add the nuts.
- Return to the oven for the remaining 10-13 minutes.
- Let it cool completely, they will become extra crunchy!!