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


Yields 500 g

  • 80 g of coconut oil
  • 300 g of oats
  • 3 g of fine salt
  • 5 g of ground cinnamon
  • 20 g of maple syrup
  • 20 g of chicory syrup
  • 8ā€“10 dried dates

You will need

  • oven
  • baking tray


  1. Preheat oven toĀ 180ā€ÆĀ°C. Line aĀ baking sheet with parchmentĀ paper.
  2. Melt 80 g of coconut oil andĀ let itĀ cool aĀ bit.
  3. InĀ aĀ large bowl, combine 300 g of oats, 3 g of salt, andĀ 5 g of cinnamon. Mix everything.
  4. Pour inĀ theĀ coconut oil, 20 g of maple syrup, andĀ 20 g of chicory syrup. Mix well, until every oat isĀ lightlyĀ coated.
  5. Evenly distribute theĀ granola onĀ theĀ baking sheet using aĀ silicone spatula orĀ aĀ largeĀ spoon.
  6. Bake forĀ 8Ā minutes, stir, bake forĀ another 5ā€“8Ā minutes, until golden but not dark.
  7. Let theĀ granola cool completely.
  8. Cut theĀ dates into small pieces, andĀ mix with theĀ 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.