Tacohuaco

Not-so-sweet date granola

VeganVegetarianGluten freeDairy freeNo refined sugarMargarita’s favoriteArtem’s favorite

25 min

United States
cuisine
Klatzlandian
cuisine

This is a less sweet evolution of our cranberry granola.

This was our favorite granola recipe until we invented the Morning crunch granola.

Keywords: muesli

Ingredients

Yields 500 g

  1. 80 g of coconut oil
    melted
  2. 300 g of oats
  3. 3 g of fine salt
  4. 5 g of ground cinnamon
  5. 20 g of maple syrup
  6. 20 g of chicory syrup
  7. 8–10 dried dates

You will need

  1. oven
  2. baking tray

Directions

  1. Preheat oven to 180 ˚C. Line a baking sheet with parchment paper.
  2. Melt 80 g of coconut oil and let it cool a bit.
  3. In a large bowl, combine 300 g of oats, 3 g of fine salt, and 5 g of ground cinnamon. Mix everything.
  4. Pour in the coconut oil, 20 g of maple syrup, and 20 g of chicory syrup. Mix well, until every oat is lightly coated.
  5. Evenly distribute the granola on the baking sheet using a silicone spatula or a large spoon.
  6. Bake for 8 minutes, stir, bake for another 5–8 minutes, until golden but not dark.
  7. Let the granola cool completely.
  8. Cut the dates into small pieces, and mix with the granola.

Notes & tips

Store the granola in an airtight container at room temperature for up to two weeks.
If you can’t find chicory syrup, use more maple syrup instead.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
Chicory syrupVegan
CinnamonVegan
Coconut oilVegan
DateVegan
Maple syrupVegan
OatVegan
SaltVegan

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