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# 1 - Easy Granola

-vegan (if not using honey), gluten-free (if using g-f oats), refined sugar-free, healthy



  • 1 kg. (8 cups) old-fashioned oats (gluten-free oats are available)

  • 150 grams (1 cup) buckwheat cereal (optional)

  • 75 grams (½ cup) flax seeds (optional)

  • 450 grams (4 cups) pitted dates

  • 1.5 – 2 kg. (up to 8 cups) nuts, seeds, dried fruit*

  • 125 ml. (½ cup) water from dates (see Direction # 5 below)

  • 1 apple

  • 1 orange

  • cinnamon and/or ginger, to taste


*Suggestions: pumpkin seeds, sunflower seeds, sliced almonds, pecan pieces, chopped walnuts, peanuts, sesame seeds, poppy seeds, shredded coconut, raisins, currants – can be raw or previously roasted.


  1. Preheat oven to 300 F.

  2. Mix oats with the buckwheat and/or flax (if using) in a deep baking pan. (At least 17X13X3”)

  3. Bake for 40 minutes, stirring every 10 minutes, until mixture is golden brown.

  4. Meanwhile, place dates in a large glass measuring cup or bowl; add 1 c. water. Microwave on high for 5 minutes. Let sit, covered, for a minute or two to allow dates to soften.

  5. Drain water from dates, saving ½ cup. Place dates along with the apple and orange (cored/cut up/sectioned) in a high-speed blender or food processor. Process until mixture forms a thick paste. Add some of the reserved date water if paste is too thick.

  6. When the oats in the oven are golden brown, remove pan and place on a heat resistant surface.

  7. Reset oven to 250 F.

  8. Drop dollops of the date paste over the oat mixture and carefully mix in until all the grains are coated and an even consistency is achieved. (This will take 5 -10 minutes.)

  9. Sprinkle with spices.

  10. Return pan to oven. Bake for 40 – 50 minutes, stirring every 10 minutes, until mixture is almost dry. (You may need to extend the time.)

  11. Remove pan from oven. Immediately add the dried fruit, nuts and seeds. Mix in carefully—the pan will be almost full.

  12. Turn oven off.

  13. Return pan to still-warm oven and leave for several hours or overnight, until granola is cool.

  14. Store in airtight glass or metal containers.



  • Substitute or omit any of the nuts or seeds. The original recipe, from which this is adapted, called for 8 cups of oats to 4 cups (total) of nuts and seeds. I prefer a recipe with a higher ratio of protein. Experiment. Exactitude is not required.

  • Cut recipe in half to make a smaller batch.

  • Add/substitute other dried fruit.

  • Honey may be used instead of date paste (use less) or in addition to the date paste if you prefer a sweeter granola.

  • If you make a smaller batch, reduce the amount of date paste accordingly, unless you prefer a sweeter granola.

  • The granola lasts for weeks. I keep about one quarter of the recipe in a large canister in my kitchen. The rest I store in jars in a cold room. It can also be frozen.

  • The recipe is easy, but requires your attention. I make it when I have other jobs to do in the kitchen.


How to use:

  • Eat for breakfast with milk and/or yogurt.

  • Sprinkle on smoothies, if you make them thick.

  • Sprinkle on ice cream and fruit.

  • Make hot cereal. (See recipe #2 below)

  • Make granola bars. (See recipe #3 below)


# 2 - Hot Granola Breakfast


  • ½ cup Easy Granola

  • 1 banana (sliced)

  • ½ to 1 cup frozen blueberries

  • ⅓ to ½ cup milk (dairy or non-dairy)



  1. Combine all ingredients in a microwave safe bowl.

  2. Microwave uncovered on high for 3 minutes.


Note: Add a bit of honey or maple syrup if the granola and fruit aren’t sweet enough


# 3 - Granola Bars


  • 2 cups Easy Granola

  • ⅓ cup nut butter of your choice

  • ⅓ cup honey or maple syrup

  • ⅓ cup dates, pitted and finely chopped




  1. Line an 8” square pan with parchment paper, allowing edges of paper to extend above the sides of the pan.

  2. Put the granola in a bowl.

  3. Mix the nut butter, honey and dates together in a saucepan over medium heat.

  4. Cook, stirring until the nut butter has melted and the dates are well combined. (About 5 minutes.)

  5. Pour this mixture over the granola and stir until well blended.

  6. With a spatula, spread the mixture in the pan, pressing into an even layer.

  7. Place in the fridge and chill until completely cool—at least 30 minutes.

  8. Holding onto the edges of the parchment paper, lift the granola mixture out of the pan.

  9. Cut and serve; or cut, wrap individually and store in the fridge for breakfasts or snacks.


Note: Cut bars into a size that suits you. They can be frozen.

... Cookies, Cakes, Bars 

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