Chocolate Date and Pistachio Granola (Vegan)
Crunchy, chunky and delicious homemade Chocolate Date and Pistachio Granola is better than shop-bought and is so quick and easy to make. with only a handful of ingredients, it’s lower in sugar, vegan and gluten-free.
I love making granola and this chocolatey version is my latest obsession. It is loaded with cacao powder and cinnamon for flavour, pistachios and other nuts for crunch and baked with medjool dates which are sticky and delicious. The flavours all work so well together, and you will be going back to the granola jar for more.
Why will I love this granola?
This is amazing:
- Chunky clusters, crunchy and crispy
- Chocolatey and nutty
- With pieces of sticky sweet dates
- Naturally lower in sugar
- Made with wholefood ingredients (nothing artificial)
- No sugar or butter
- Naturally plant-based, dairy-free and egg-free
- Gluten-free
- With nut-free options
- Delicious to make for breakfast or snacking
- Ideal with dairy-free milk, yoghurt or by the handful
- High in fibre and a natural source of protein
- With a variety of antioxidants, vitamins and minerals
- Great for the gut
- Ideal snacking food
- Better, more delicious and more affordable than shop-bought cereal
If you already love the sound of this granola, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
To make the granola:
- Oats: make sure these are GF where needed.
- Mixed nuts: pistachios are key but also cashews and almonds, too.
- Mixed seeds: this recipe uses sunflower, pumpkin and whole flaxseeds in a read-made mixed bag.
- Protein crispies: to add protein and crunch. I use these ones from Chia Charge which are so good. If not, use desiccated coconut or some puffed rice cereal.
- Ground flaxseed: for fibre.
- Cacao powder: to make it chocolatey and rich. You can use cocoa powder, as long as it is 100% raw without added sugars.
- Cinnamon: for flavour and sweetness.
- Smooth cashew butter: this recipe uses half cashew, and half pistachio butter as pistachio butter is expensive! Cashew butter lends a mellow sweet flavour which works really well.
- Pistachio butter: to add tons of pistachio flavour. Make sure it’s 100% pistachios if you can, for the best flavour.
- Maple syrup: for the sweetness, and it keeps the recipe refined sugar free. You can also swap this for honey or agave syrup.
- Olive oil: to add the gorgeous crunch and crisp. I use light olive oil for a milder flavour and you can also use coconut oil, if you prefer.
- Salt: for flavour.
- Medjool dates: pitted and chopped into chunks before baking, these turn gooey and sticky in the oven.
Is this gluten-free and nut-free?
This recipe is naturally gluten-free, as long as your oats are GF certified. This recipe contains a lot of nuts, but you can make it nut-free:
- Swap the cashew and pistachio butter for tahini and sunflower seed butter.
- Swap the mixed nuts for more mixed seeds.
How do I make this?
This is ready to make in a few steps:
- Combine the oats, nuts, seeds and other dry ingredients to a bowl: and stir well.
- Warm together the nut butters, maple syrup and olive oil in a saucepan: and warm gently until melted.
- Pour the wet mixture into the dry: and stir well to combine.
- Fold in the chopped dates: and stir again.
- Press down into a lined tin: to make a compact layer.
- Bake in the oven for 25 minutes: turning the tray around every 10 minutes to ensure an even bake.
- Allow to cool fully: this ensures it is crunchy.
- Break apart the granola: and store in a sealed jar.
How long will it last?
This granola will keep for up to 2 weeks in a sealed jar at room temperature.
What other recipes can I try?
For more granola and breakfast ideas:
- Cinnamon and Raisin Granola
- Date and Tahini Granola
- Apple and Raspberry Breakfast Crumble
- Banana Blueberry Baked Protein Oats
- Blueberry Chocolate Chip Sheetpan Pancakes
Chocolate Date and Pistachio Granola (Vegan)
Crunchy, chunky and delicious homemade Chocolate Date and Pistachio Granola is better than shop-bought and is so quick and easy to make. with only a handful of ingredients, it’s lower in sugar, vegan and gluten-free.
Ingredients
- 150g oats
- 120g mixed nuts to include pistachios e.g. pistachios, cashews and almonds, chopped
- 80g mixed seeds e.g. pumpkin, sunflower and hemp
- 20g protein crispies, or desiccated coconut
- 2 tbsp ground flaxseed
- 2 tbsp cacao powder
- 1 tbsp cinnamon
- 30g smooth cashew butter
- 30g smooth pistachio butter
- 60ml maple syrup
- 60ml olive oil
- A pinch of salt
- 5 medjool dates, pitted and chopped small (100g, once chopped)
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Into a large mixing bowl, combine the chopped nuts, seeds, protein crispies, flaxseed, cacao powder and cinnamon. Stir well.
- Add the cashew butter, pistachio butter, maple syrup, olive oil and salt to a small saucepan and warm gently until combined.
- Pour the wet mix into the oats and stir really well. Now add in the chopped dates and stir again.
- Spread the mixture out on the baking tray and press down well into a thin, compact layer.
- Bake in the oven for 25 minutes, turning the tray around after every 10 minutes.
- Remove from the oven and allow to cool fully.
- Now break up the granola into chunks and store in a sealed container for up to 2 weeks.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Date and Pistachio Granola so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With granola love x
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