By Hajer Nakua, Recipe Developer.

You are going to LOVE this sweet homemade granola loaded with oats and nuts and sweetened with dates and honey! It is simple to make, and makes 16 bars in one go – so you’ll have more than enough bars for the whole family for the whole week! And, by using wholesome ingredients from your kitchen, you know there’s no preservatives or nasties hidden in your bars… just oats, nuts, dates and coconut-y goodness ready to make snacktime superspecial!

The inspiration from this dish is taken from Libyan cuisine. In Libyan desserts, date paste is often used to sweeten instead of sugar! And, we’re all about international cuisine here at Amanah Fitness… because something special is coming!! ?

Homemade Granola Ingredients (Makes 16 Bars) 

  • 2 cups of rolled oats
  • 3/4 cup unsweetened coconut flakes
  • 1 cup of chopped almonds
  • 3/4 cup of medjool dates
  • 1/2 cup honey
  • 1/2 cup smooth no-sugar-added natural almond butter
  • 2 teaspoons coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 tsp cloves (optional)
  • 1/8 tsp nutmeg (optional)
  • Optional: Other toppings of your choice (eg. cranberries, raisins, etc.)
  • 1 teaspoon vanilla (optional)


1. Toast your oats until golden-brown:

    • Preheat the oven to 350 degrees F
    • Spread the oats onto a dry baking tray (do not add any oil) in ONE layer
    • Place the tray in the oven for 5-7 minutes. The oats should be fragrant and crispy
    • Bring a wide skillet to medium heat
    • Add the oats in as close to one single layer as you can
    • Allow the oats to toast for 6-8 minutes until fragrant and crispy (you may need to move them around every 3 minutes or so)
    • Allow to cool for 5 min

2. Add dates to a food processor for 3-4 minutes until they break down and stick together to form a “date ball” which is date paste. Date paste is often used as a sweetener in Libyan desserts for natural sweetness!
Note: if your dates are very dry, this process may be a bit more difficult so you can soak them in water for 30 minutes, then place them in the food processor (without the water)

3. In a large bowl combine oats, almonds, coconut flakes and date paste (and any optional toppings)

4. Place medium saucepan over medium low heat and add in honey, almond butter, coconut oil, salt, cinnamon, [cloves + nutmeg], and vanilla; stir until warm and coconut oil is melted with almond butter.

Add wet ingredients to the bowl with the dry ingredients and stir well to combine
Note: the date paste is sticky so it may time some time to stir it all together and at points you may need to use your hands. The date paste allows the bars to stick together without baking them!

5. Line a 9-inch square pan with parchment paper.

6. Transfer granola bar to your prepared pan and press firmly down to pack bars tightly and ensure they stick together. Pound it!!
Note: if the bars are not tightly packed, they may not freeze well as granola bars so make sure you get them to be one tight even layer.

7. Place pan in the fridge for 1-2 hours or until firm. Cut into 16 bars.

Bars will keep at room temperature for a week, or longer in the fridge.
Note: to make things easier for you, individually wrap each granola bar and store them in the fridge for a quick grab and go breakfast!


I hope you enjoy this recipe and tag us @amanahfitness on Instagram if you make it!!!

PS…. We’re excited to unveil something HUGE we’ve been working on since last year… ?