Not so sweet date granola

This is a less sweet evolution of our cranberry granola, and we eat it every morning with yogurt and fresh berries (grapes in winter and strawberries or blueberries in summer).


Yields 500 g

  • 300 g of oats
  • 3 g of fine salt
  • 5 g of ground cinnamon
  • 80 g of coconut oil
  • 20 g of maple syrup
  • 20 g of chicory syrup
  • 6‚Äď8 dried dates

You will need

  • oven
  • baking tray


  1. Preheat oven to¬†180‚ÄĮ¬įC. 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 salt, and 5 g of 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‚Äď8¬†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.