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This Vegan Granola recipe is easy, crunchy, healthy, and highly customizable! Enjoy these golden, nutty clusters for an easy breakfast or snack.
Ah, Granola. The perfect breakfast, breakfast topper, snack, dessert…is there anything it’s not good for?! Not only is it easy to make, but it’s ready in just about 30 minutes and is made from only 9 healthy plant-based ingredients!
INGREDIENTS FOR HOMEMADE GRANOLA
Granola was actually one of the first recipes that I ever tried to make on my own. I was tired of shelling out the $$$ for the store-bought varieties, and also needed to use up the various almost-empty bags of nuts and seeds that I had stuffed in my pantry shelves.
The beauty of this recipe is that you can use whatever you have on hand. In this recipe I stuck to my favorite classic ingredients – rolled oats, almonds, coconut, pumpkin seeds, walnuts, and dried cranberries. I like to sweeten my granola with maple-syrup, and keep it oil-free with the addition of a nut or seed butter. Tahini, almond butter, peanut butter or even melted coconut butter are all great choices – the drippier the better!
Once you go homemade, though, it’s realllllly hard to go back to that store-bought stuff. Not only does the flavor taste about a thousand times better, but it also makes your kitchen (and house) smell amazing. Like, why-isn’t-there-a-homemade-granola-scented-candle amazing. Heck, I would even settle for an air freshener.
THE 4 SECRETS TO PERFECT GRANOLA:
So, I’ve made a lot of granola in my life. I’ve learned a thing or two about this crunchy, clustery goodness. I’ve had my fair share of failures, but because of that, I’ve also had my fair share of successes. And I’m pretty dang sure that I’ve come up with the perfect formula for crispy, nutty, and perfectly sweet (but not too sweet) Granola. Every. Dang. Time.
(I’ve already shared these pro-tips in a previous blog post, but they are worth repeating. Because this is the ULTIMATE Granola recipe, friends!)
- PRESS the Granola into the tray. This allows all of the ingredients to stick together more, and will create larger clusters! I like to use a large, flat spatula.
- Use the BOTTOM RACK of your Oven. The Granola will be closer to the heating source of your Oven, allowing it to crisp up and cook faster.
- A Silicone Mat takes things to the next level! I use my reusable Silicone Mats all the time in my Baking, but I especially love to use them for Granola. Parchment Paper tends to get soggy, but these mats help keep my crunchy clusters looking perfect every time!
- Store Your Granola in the Fridge for maxiumum crunch. Don’t ask me why, but it makes a huge difference!
One more thing – feel free to add whatever the heck you want to your Granola. Seriously! The only thing that really matters is that you use the same ratio of liquid ingredients (Maple Syrup and Nut Butter) to dry ingredients. I would recommend keeping the same amount of Rolled Oats as well, but use whatever Nuts and/or Seeds you have on hand. And feel free to switch things up with the spices too.
WAYS TO SERVE GRANOLA
I like to make my Granola a little different every time, just to keep things interesting. And as for serving? The possibilities are also almost as endless! I love to enjoy my Crunchy Vegan Granola on non-dairy yogurt, smoothie bowls, with almond milk, on top of a roasted sweet potato, or by the fistful! It’s pretty much the perfect snack in my book.
Looking for more Granola recipes? You’ll also love this Peanut Butter Cup Granola, Chocolate Hazelnut Granola, Tahini Cardamom Granola, and this Pumpkin Spice Granola!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Easy Vegan Granola Recipe
This Vegan Granola recipe is easy, crunchy, healthy, and highly customizable! Enjoy these golden, nutty clusters for an easy breakfast or snack.
- Prep Time: 5 Minutes
- Cook Time: 27 Minutes
- Total Time: 32 minutes
- Yield: ~6 cups
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/3 cup (80 ml) grade A maple syrup
- 1/3 cup (~80 g) nut or seed butter*
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 cups (160 g) rolled oats (not instant), gluten-free if necessary
- 1/2 cup (32 g) pumpkin seeds
- 1/2 cup (54 g) slivered almonds
- 1/2 cup (58 g) walnuts, chopped
- 1/2 cup (~50 g) unsweetened coconut flakes (not shredded, it will burn)
- 1/3 cup (40 g) dried fruit or chocolate chips of choice (Optional)
Instructions
- Prep: First, preheat the oven to 325F. Add the maple syrup, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Whisk until evenly incorporated.
- Stir: Then, pour the oats, pumpkin seeds, almonds, walnuts, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
- Bake: Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
- Add Fruit/Chocolate: Immediately sprinkle the dried fruit and/or chocolate chips over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
- Serve: Serve as desired; store leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.
Notes
- Sweetener: Maple syrup can be substituted with another liquid sweetener of choice, like agave.
- Nut/Seed Butter: the runnier the nut butter, the crunchier the granola! I prefer to use a smooth tahini or natural unsalted almond butter for my granola
- Substitutions: the nuts and seeds in this granola may be substituted with any other nut or seed you have in your pantry – just be sure to use the same ratio of wet-to-dry ingredients!
This post was updated 10/2021 with better copy, but the recipe remains the same.
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I just tried this Granola OMGOODNESS
I’m so excited …… it’s so delicious ????
I making it a second time to take with me for my daughter and her partner, I want to make it for everyone….. lol
Thank You for the recipe ????
What would your best option be for a “Nut Free” version as I have a friend that’s highly allergic to ALL NUTS ????
Thanks so much! So glad you enjoyed it! A nut free version could be using a seed butter instead of nut butter and leaving out things like the almonds and walnuts and maybe replacing those with seeds like sunflower seeds.
This hits the granola spot for me! I used 1/3 of unroasted cashew butter, 1/3 cup agave nectar, cinnamon, vanilla and salt. Then I put more cinnamon because “Duh”!
I ate some with 1/2 perfectly ripe banana and some soy milk. I added hemp seeds. I’m going to make more, I’ll definitely do a chocolate chia seed granola as well as a peanut butter one. I think I would stick cranberries, hemp seeds, sunflower seeds, and maybe cashews or raisins in this vanilla neutral-tasting granola.
It’s perfect. Sometimes I just want to eat granola and nothing else with it. This is the kind you can do that with because it will never skimp you on flavor.
Thanks for a new way for me and my toddler to enjoy our beloved rolled oats! (We buy 6 lbs a month, lol!)
So happy you customized it to your liking! Sounds so good!
I make this so often – it’s one of my favourite recipes! So versatile – I’ve used both 1/3 cup maple syrup and 1/4 cup (more cost effective) and they both yield the same results. Thanks !
Good to know! Glad you’re such a fan!
Love this recipe!
Thank you!
I really like this–especially the chunks it makes and how healthy it is. Next time I think I’ll try peanut butter instead of tahini, as I think I’d like a bit more of a sweet taste. Thanks for the recipe!
Getting a big chunk of granola is the besttt! Thank you!
Always a granola win whenever I use this recipe. Bought some blackberries that were going bad from the supermarket and I knew the only thing that would do them justice was this granola, some coconut yoghurt, and banana. Yum. Thank you for your quality recipes, Caitlin!
That’s awesome! Great use for the blueberries, love it. Thanks for sharing!
My favorite granola! I’ve been doubling the recipe and making it every week. My family keeps gobbling it up! Great with homemade soy yogurt and blueberries!
Happy to hear its a hit with the family!
I made this with sugar free syrup ???????? DELICIOUS. Instead of sunflower seeds I used sesame seeds, and instead of almonds snd walnuts I just used 1 cup of mixed nuts. Thank you for this recipe so much.????
Glad you were able to customize it a bit!
Hi does this taste like maple syrup?
Not really, it’s very granola-like!
hello! How much it last out of the frigde ?
If you can’t store it in the fridge, make sure you use an airtight container, it should last at least a week if not more!
I wanted to check on the 1 tablespoon of cinnamon for only 2 cops of oats. I assume this is right, if no one commented on it…
That’s right!
Thank You!! I’ve made this several times and everyone that tries it always asks me for the recipe. It makes the house smell divine and it makes a great any time snack but it’s a must have for hiking. You are awesome and I appreciate all of your recipes!
Yay! Love granola for hike snacks!
Clear, easy-to-follow instructions. The wet-to-dry ratio was just right. The only issue I had was that mine overcooked at the recommended time and tastes a little burnt, but to be fair I subbed honey for the maple syrup (because of cost) and it’s possible honey cooks/burns faster than maple syrup. So next time I’ll start checking sooner. Thanks also for the tips on how to store the granola.
You’re welcome, arj! I havent ever cooked with honey, so that could be it
Ive been meaning to make Granola for some time now, I finally looked up a recipe, yours was the first one I saw, no need to keep looking! This is perfect, my house smells amazing 🙂
Thank you! Love that granola smell!
This is better than any store-bought granola I’ve ever tried! I have a nut allergy so I subbed the nut butter for sunflower butter butter and added chia seeds, sunflower seeds, pepitas, and raisins. Thanks for the super easy and delicious recipe, I don’t think I’ll ever be going back to store-bought!
That’s so kind, thank you so much!
So I don’t like nut or seed butters, they taste funny to me.So I used a frozen banana heated it up in the micro wave then mashed it and the granola turned out amazing!
That’s awesome, thanks for sharing!
Delicious! Made this tonight and can’t wait for my three little kiddos to wake up and eat it for breakfast tomorrow. A great surprise for them!
How awesome! Glad you enjoyed it!
Making them for a second time! Absolutely loved them the first time and thought I should share my thanks! Its my first time trying out a granola recipe and its always a great feeling when something new to you turns out nicely
That’s great! So glad you liked them and are making them again!
I made this last week with cashew butter (bc that’s what was hanging around my cabinet) and it came out OK. Made it again this week with almond butter, just a small extra splash of maple syrup, and a teaspoon of palm sugar and it came out AMAZING. Can’t wait to keep experimenting! Thanks for a great recipe!!!
Almond butter is definitely in the top 3 of favorite nut butters! Thanks so much!
LOVE LOVE LOVE this recipe! Love that it is oil free but you would never know that. Thank you for the best granola recipe ever! I’ve made many and this one is by far the BEST!
That’s so kind of you, thanks so much!