Walnuts are something I always keep around in my freezer or fridge. They’re known for their mild and buttery flavor, and offer the perfect crunch to so many meals.
These cinnamon date syrup walnuts come together in just 20 minutes, and are a delicious topping for a loaded yogurt bowl with berries, fresh mint and date syrup. You can add them to a salad, or enjoy them by the handful as a nourishing snack.
More ways to use up walnuts
- Honey Roasted Carrots with Walnuts and Pistachios
- Whipped Feta Dip with Honey Walnuts
- Walnut & Pistachio Crusted Flounder
The walnuts are coated in a little oil, date syrup and warm spices like cinnamon and cloves. This recipe will make your house smell like those roasted nut carts found throughout Manhattan (IYKYK), and are truly so easy to whip up!
What you’ll need to make cinnamon date walnuts
This recipe requires minimal ingredients. Here’s what you’ll need:
- Whole, shelled walnuts– I used about 2 cups, but this recipe can be doubled if preferred
- Oil– opt for a neutral tasting oil like light olive oil, avocado oil or coconut oil
- Spices– cinnamon and cloves offer a warm, nutty flavor. You can add cardamom for even more flavor
- Flakey salt– I love to finish these off with a pinch of my favorite flakey salt
- Preheat the oven to 300 F
- Add the walnuts to a parchment lined sheet pan and toss with the olive oil, date syrup and spices
- Bake for 12-15 minutes, then let cool for 10 minutes to harden
- Serve over a yogurt bowl or as a snack. Keep leftovers refrigerated for up to 2 weeks
So simple to make, yet so delicious!
These cinnamon date walnuts are the perfect snack, salad mix in, or sweet topping for your yogurt bowls. I know you guys are going to love this one!
Other easy snack ideas:
Pistachio Date & Oat Bars
Sesame Date Grain-free Granola
Walnut Blueberry Energy Bites
Cinnamon Date Walnuts
Ingredients
- 2 cups walnuts
- 1 tbsp light olive oil, avocado oil or coconut oil
- 2 tbsp date syrup
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves or cardamom
- Pinch flakey salt
Serve with
- Greek yogurt with fresh berries, mint leaves and date syrup
- Over an Arugula Burrata Salad
Directions
- Preheat the oven to 300 F
- Add the walnuts to a parchment lined sheet pan and toss with the oil, date syrup and spices
- Bake for 12-15 minutes, then let cool for 10 minutes to harden
- Serve over a yogurt bowl or as a snack. Keep leftovers refrigerated for up to 2 weeks
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