Red Beet, Date, and Sunflower Seed Granola (Gluten-Free & Vegan)

Beet, Date, and Sunflower Seed Granola

Power up with a colorful and delicious Red Beet and Date Granola high in essential minerals, vitamins, and fiber. Serve granola as a topping to yogurt (vegan/non-vegan) or ice cream or as a breakfast cereal with your favorite preferred milk.

Homemade healthy granola is filled with flavor and crunch and offers a delightful boost of energy. I love this granola for many reasons, but some of my favorite reasons are that it contains NO refined sugars, plenty of soluble fiber from gluten-free rolled oats, essential minerals and vitamins, and healthy fats from Omega 3's and Omega 6's. 

Both beets and dates offer natural sweetness and are great sources of energy and fiber. Dates also contain many essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc. Sunflower seeds, one of my favorite seeds, provide a great source of essential fatty acids, along with iron, vitamin B, magnesium, selenium, and zinc. 

Benefits of Zinc

What is so important about zinc? Zinc is needed for our body's defensive immune system to properly work. It assists with cell growth and wound healing. Zinc also helps protect the skin from UV rays, and as a red-head with extremely fair skin, I make sure to topically apply zinc with natural sunscreens as well as internally ingest zinc with zinc-rich healthy food. Protecting our skin is super important. 

Are you a fan of granola? I would love to hear how you enjoy this Beet, Date, and Sunflower Seed Granola. Cheers! 


  • 1 medium red beet
  • 6-7 large, Medjool dates (pitted), soaked for four hours or more and drained
  • 1 1/2 C gluten-free rolled oats
  • 1/2 C chopped pistachios or almonds
  • 1/2 C sunflower seeds, raw and hulled
  • 1/4 C hemp seeds (optional)
  • 1/2 C unsweetened shredded coconut
  • 1/2 C golden raisins
  • 1/4 raw cacao nibs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1/4 cup water
  • pinch of salt
  • 1 tsp honey (optional)


Optional Seasonings

ginger, pumpkin spice, chili powder, cardamon, etc. 


1. Preheat oven to 325 degrees.

2. On low heat or at room temperature, melt coconut oil and mix with honey, vanilla, and cinnamon.

3. Mix dry ingredients (oats, nuts, seeds, and salt).

4. In food processor, puree cooked beet, dates, water.

5. Pour beet, dates, and water mixture over dry ingredients. 

6. Add wet mixture (oil, honey, vanilla, and cinnamon) 

7. Line a baking sheet with aluminum foil. Spread with granola.

You can either:

a. Bake at 325 for 40- 43 minutes, or until browning but not burning.

b. Raw Option: Dehydrate at 115 degrees for about 6-8 hours, or until totally dry and crispy.

8. Bake granola, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown.

9. Add golden raisins and shredded coconut after granola has baked or add to mixture at 30 minutes. Coconut may burn, so watch carefully. 

10. After granola has cooled, add raw cacao nibs. 

11. Store the cooled granola in an airtight container. Enjoy! 

Recipe inspired by The Full Helping