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Breakfast recipe · from the recipe book

Almond Butter Cocoa Granola with Dates

Deep cocoa clusters bound with almond butter and honey, studded with chewy dates and crunchy pepitas for a loose, toasty crunch.

Almond Butter Cocoa Granola with Dates

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ⅓ cup whole50 gAlmondsroughly chopped
  • 2½ tbsp40 gAlmond butter, no salt added
  • 2½ tbsp50 gHoney
  • 1 tbsp15 gCanola oil
  • 3 tbsp15 gUnsweetened cocoa powder
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1½ tbsp10 gGround flaxseed
  • 2 dates48 gMedjool dates, pittedchopped
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, chopped almonds, ground flaxseed, unsweetened cocoa powder, cinnamon and salt until the cocoa powder is evenly mixed through.
  3. In a small saucepan over low heat, warm the almond butter, honey and canola oil, stirring until smooth, about 1 minute; remove from heat and stir in the vanilla.
  4. Pour the warm almond butter mixture over the oat and cocoa mixture and stir until every oat is coated.
  5. Spread the granola in a thin, even layer on the baking sheet.
  6. Bake for 20 to 25 minutes, stirring halfway through, until fragrant and dry to the touch; watch closely since cocoa darkens quickly.
  7. Let the granola cool completely on the sheet, about 20 minutes; it crisps as it cools.
  8. Break up any large pieces, then stir in the chopped dates and pumpkin seeds. Store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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