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

  1. 80 g of coconut oil
  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


  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.
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