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5 from 1 vote

Gingerbread granola



  • ½-1 cup dates*, if dried, soaked in water for 2 hours
  • 2 cups rolled oats, buckwheat or any other type of grain
  • ½ cup raw pecans, chopped roughly or any other nuts/seeds
  • ½ cup shredded or flaked coconut
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tbsp ground nutmeg

Optional add-ins

  • ½ cup cranberries
  • ½ cup pistachios


  • 2 hours beforehand: If your dates are dry, soak them in enough water to cover and set aside. If you forget to do this, add the dates and water to a small saucepan. Boil for 5 minutes then use in the recipe.
  • Preheat an oven to 170°C (340°F). Line 1 baking tray with baking paper.
  • Add the dates to a food processor or blender reserving its soaking water. Blitz until the dates form a smooth paste. If the dates are still chunky, add some of the soaking water and blitz again.
  • Add the date paste and all the granola ingredients to a large bowl. Mix until the date paste and spices are thoroughly combined.
  • Spread the raw granola on the lined baking tray. Bake for around 20 minutes or until the granola turns golden brown. 10-15 minutes into baking, stir the granola to prevent the sides from burning. Keep an eye on the granola towards the end of the baking to make sure it doesn't burn.
  • Remove the granola from the oven. Mix in the pistachios and dried fruit and allow the granola to cool on the tray.
  • Transfer the granola to an airtight jar or container. Store at room temperature for 2 weeks or in the fridge for up to 1 month.


* Use less dates for a less sweet granola and more dates for a sweeter granola. If you're used to supermarket granolas, use the higher amount of dates.
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