Orange Blossom Granola with Hazelnuts and Dates
A fragrant, crunchy granola infused with the delicate flavor of orange blossom water, studded with toasted hazelnuts and chewy dates. This North African-inspired granola pairs beautifully with yogurt, milk, or eaten straight as a snack. The combination of warm spices, citrus florals, and natural sweetness makes it a sophisticated breakfast that tastes indulgent but comes together easily.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 30 min
- Total
- 1 hr 20 min
- Makes
- About 4 cups (480 g)
Steps
Before you start
- Preheat oven to 325°F (160°C) and line a large rimmed baking sheet with parchment paper
- Chop hazelnuts and dates into bite-sized pieces before measuring
- Have orange blossom water measured and ready
Combine dry ingredients
- In a large mixing bowl, whisk together the rolled oats, chopped hazelnuts, pumpkin seeds, coconut flakes, sesame seeds, cinnamon, cardamom, and sea salt until evenly distributed.
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Ready when: All ingredients are mixed with no pockets of unmixed spices
Tip: Whisk vigorously to break up any clumps of cinnamon or cardamom so spices distribute evenly.
Make wet mixture
- In a small saucepan over low heat, warm the melted coconut oil and honey together (about 1–2 minutes).
- Remove from heat and stir in the orange blossom water and vanilla extract until well combined.
- Let cool for 1 minute.
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Ready when: Honey and oil are fully combined and the mixture is warm but not hot
Tip: Keep heat low so the delicate orange blossom water doesn't cook off; the warmth just helps it blend.
Combine wet and dry
- Pour the wet mixture over the dry ingredients and stir with a wooden spoon for 2–3 minutes, making sure every oat and nut is coated with the honey-oil mixture.
- The granola will look evenly moistened and clumpy.
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Ready when: No dry streaks of oats remain; mixture is cohesive and glistening
Tip: Stir thoroughly but don't overmix—you want chunky clusters, not a paste.
Spread and bakeOven 325°F / 165°C
- Spread the granola mixture in a single, relatively even layer on your prepared baking sheet, pressing down gently with the wooden spoon.
- Bake at 325°F (160°C) for 30–35 minutes, stirring every 10 minutes, until golden brown and fragrant.
- The granola will still feel slightly soft when you remove it from the oven—this is correct.
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Ready when: Edges and coconut flakes are golden brown; the granola smells warm and fragrant with hints of caramelized honey and orange blossom
Tip: Stir every 10 minutes to prevent burning on edges and ensure even toasting. Lower temperatures prevent scorching the delicate floral flavors.
Cool completely
- Spread the hot granola on a clean baking sheet or large plate to cool for 20–30 minutes at room temperature, stirring occasionally.
- As it cools, it will crisp up and individual clusters will form.
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Ready when: Granola is cool to the touch and snaps crisply when broken
Tip: Do not skip cooling time or try to rush it in the refrigerator—slow cooling produces better texture and flavor development.
Fold in dates and orange zest
- Once completely cooled, break the granola into bite-sized clusters with your hands.
- Transfer to a large bowl and gently fold in the chopped dates and orange zest (if using).
- Mix gently so dates distribute evenly without crushing the granola.
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Ready when: Dates are evenly distributed throughout; granola remains chunky
Tip: Add dates after cooling so they stay chewy rather than drying out in the oven. Optional orange zest brightens the floral notes.
Good to know
Tips
- Orange blossom water is potent—do not exceed 2 tablespoons or the granola will taste soapy. If you cannot find it, rose water or an extra teaspoon of vanilla are acceptable alternatives.
- Stir the granola frequently while baking. Low, slow heat (325°F) preserves the delicate floral notes and prevents the honey from caramelizing too darkly.
- For extra crunch, reserve some of the hazelnuts and pumpkin seeds and add them raw after cooling, stirring them in gently.
- This granola pairs wonderfully with thick Greek yogurt, labneh (strained yogurt), or cold milk. It also makes an excellent gift in small jars tied with twine.
Make ahead
Yes. Make this granola up to 1 week ahead and store in an airtight container. The flavors actually deepen as it sits for a day or two, making it an ideal make-ahead breakfast staple.
Storage & reheating
Store in an airtight container at room temperature for up to 1 week. The granola will stay crispy as long as it is kept dry. If it softens, you can gently re-toast it on a baking sheet at 275°F (135°C) for 10 minutes, then cool. Not recommended for freezing due to texture loss.
Substitutions
- coconut oil, unrefined → Almond oil or melted unsalted butter. Provides richness; use the same amount. Almond oil keeps the granola vegan, while butter adds a classic toasty flavor.
- honey → Maple syrup or agave nectar. Use the same volume. Maple syrup deepens the warmth; agave keeps the flavor more neutral and floral.
- orange blossom water → Rose water or additional vanilla extract (1 tablespoon total). Rose water gives a different floral note; extra vanilla keeps it simpler but less distinctive.
- roasted hazelnuts → Almonds, pistachios, or walnuts, coarsely chopped. Almonds are mild; pistachios add a slight green flavor and color; walnuts bring earthiness. Use the same weight.
