6-Ingredient Gingerbread Granola
Video
Ingredients
- 180 g pitted soft medjool dates
- 200 g oats, half rolled/ ground oats
- 30 ml olive oil
- 1 tbsp gingerbread spice
- 60 g nuts, I used hazelnuts and pecans
- ¼ tsp salt
Instructions
- Preheat your oven to 180°C / 350°F and line a baking tray with parchment paper.
- Add the dates, olive oil and about 50ml of water to a blender, then blend until completely smooth and caramel-like.
- In a large mixing bowl, combine the oats, gingerbread spice mix and salt.
- Stir to evenly distribute the spices.
- Pour the date caramel over the oats and mix until every piece is well coated.
- Spread the mixture onto the prepared tray in a thin, even layer. Try not to overcrowd the tray — leaving space helps the granola crisp up beautifully.
- Bake for 30 minutes.
- After 20 minutes, remove the tray from the oven and gently break up the granola. Mix and scatter it again so it cooks evenly, then add the nuts.
- Return the tray to the oven for the remaining 10–13 minutes.
- Let the granola cool completely on the tray. This is when it becomes extra crunchy, so don’t skip or rush this step!
Notes
- This granola is naturally sweetened with dates only — no refined sugar or syrups added.
- Make sure to use soft medjool dates so the caramel blends smoothly.
- If your dates are firm, soak them in warm water for 20–30 minutes and drain well before blending.
- For extra crunch, let the granola cool completely on the tray before storing. The cooling step is what gives you those crisp clusters.
- You can use any nuts you like in this recipe. Hazelnuts and pecans give the most festive flavour, but almonds, walnuts or macadamias also work.
- Serve with yoghurt, milk, or enjoy by the handful as a healthy-ish Christmas snack. You can also package it in jars for gifting — it keeps well and looks beautiful.
- If you like this recipe, try my Air Fryer Granola or No Added Sugar Apple Granola.