Chunky Date, Coconut & Almond Granola
Submitted by regina72
Crunchy homemade granola with dates, coconut, almonds, and cashews baked in honey butter with allspice and cinnamon. Makes ahead and stores for two weeks. Kid-friendly breakfast or snacking.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minStore-bought granola can’t touch this. Rolled oats, halved almonds, raw cashews, and shredded coconut get tossed in melted honey butter with brown sugar, allspice, and cinnamon, then baked until golden and clustered.
Dates go in partway through baking so they soften without burning, adding chewy pockets of caramel-like sweetness throughout every handful.
Make a batch on Sunday and you’ve got breakfast sorted for two weeks. Eat it with yogurt, pour milk over it, or just grab fistfuls straight from the jar. Nobody’s judging.
Pro Tips
- Stir frequently in the last 15 minutes. Granola goes from golden to burnt in a flash at the edges of the pan.
- Let it cool completely on the baking sheet before storing. It crisps up as it cools, and stirring too early breaks up the clusters.
- Swap in any nuts you have on hand. Pecans, walnuts, or hazelnuts all work here.
- For bigger clusters, press the granola flat with a spatula after baking and don’t stir while it cools.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Mix first 7 ingredients in large bowl.
Melt butter with honey in heavy small saucepan over low heat.
Pour over granola mixture and toss well.
Spread out mixture on cookie sheet.
Bake 20 minutes, stirring occasionally.
Add dates; mix to separate any clumps.
Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer.
Cool.
(Can be made 2 weeks ahead).
Store airtight at room temperature.
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