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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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So good!! I love this granola recipe, perfect for parfaits, topping smoothies, and a delicious snack!
So happy you like it, Clara!
This is my favourite granola recipe I have ever made!! ❤️ So perfect, so delicious!! 🤤 I am so glad I found it! It even made its way into my hand made cook book, so it’s definitely a keeper haha. So thank you for sharing it Caitlin. I added melted coconut oil to mine about 1/4 cup because I love that flavour and healthy fat and it helped make up for not having quite enough nut butter. I also added 2 tbsp each of psyllium husk and ground flax to the wet ingredients to make sure it sticks for added fibre 😊
That’s amazing! Thank you so much for the sweet review, Richelle!
Justmade thistoday for breakfast. Delicious and easy. I substituted fig syrup because I ran out of maple syrup. Added alittle water to wet ingredients due to thicknes. Will make it again.
Sounds delicious with fig syrup too! I’m glad you enjoyed 🙂
Do you possibly have any tips for reducing the amount of sweetner used but keeping the consistency the same? I just would prefer it to be a little less sweet but saw you said to keep the ratio of wet to dry ingredients the same. Would I just increase the amount of peanut butter when reducing the syrup? (BTW thank you for the recipe made a batch and it was super good 🙂 )
you can simply reduce the amount of sweetener and leave everything else the same, it should still turn out great!
I have been making this granola for about 2 years. I love it, my friends love it, we all love it. I even put it in goody bags for our work holiday party. I’ve tried a few variations but keep coming back to the original recipe. I alternate between chocolate chips and dried cranberries. The one change I made is that I add 2 tablespoons of unsweetened cocoa powder. I need those flavonols!
Thank you for your review, Marnella! I’m glad you love the recipe.
This granola is so delicious! I have been sharing it with my family and friends and they all love it!!
This is an amazing granola recipe. It is super easy and yummy. My daughter and I have made it about a half dozen times. Thank you.
Hello, can use date syrup instead of maple?
Hi, April! Yes, you can use date syrup instead of maple syrup in this recipe.
This granola is delicious! My third batch (in two weeks) is in the oven as I write this. Everyone I share it with wants the recipe (which I happily give). I use whatever seeds and nuts I have on hand—pecans, walnuts, slivered almonds, pumpkin seeds, sunflower seeds. After removing from the oven, I add s-f chocolate chips, cranberries, and shredded coconut. The chocolate gets a little melty and is so good when it solidifies. Sometimes I eat this as a snack, sometimes over yogurt, and sometimes as a bowl of cereal with almond milk. So delicious!
So happy you enjoy it, Janice!
Could I use the Pb2 Peanut powder instead of the peanut butter? And use the liquid allulose or monk fruit liquid sweetener to replace the maple syrup? Thank you.
Hi Janice, unfortunately I do not think those substitutes will work! You need the natural fats from the peanut butter — the pb2 will make things soggy. Also, sugar substitutes do not follow a 1:1 ratio to other sweeteners so I am not sure how much you would need to use, and this would also affect the overal ratio of wet:dry ingredients.
I just added powdered Ginger and dried Ginger chunks to mine! This came out absolutely delicious, thank you Caitlin!
Thank you. Very tasty. I will use this in base camp before my next alpine climb.
Thanks Jordan!
Very good recipe. Great flavor. Thank you for sharing.
You’re so welcome, Linda!
Wonderfully surprised!
Happy to hear that!
Hello,
I made this recipe this morning and have been allowing it to cool. Well, I just had my first bite and HOLY COW, it is out of this world! I will be making it again for sure. Thank you so much!
Wow! We’re so happy you loved it, Betsie! ♥
Absolutely delicious!!! I’ve made quite a few online granola recipes some I thought were pretty good but yours, it’s my new fave! I made it with homemade pecan butter and I had some muesli that I wanted to use up and you can just eat it raw right out of the bowl it’s so tasty. Thank you for sharing your recipe creations!
THANK YOU!!
I am in LOVE with this recipe. I have made it 5 times now. It is delicious, crunchy, easy to make, and very adaptable. I use cashew butter and I find that to be a somewhat neutral flavor, which lets the other nuts and seeds be the stars. I am gifting the batch I currently have in the oven 🙂
Glad you loved it, Silvia! ♥
Awesome granola recipe–this is my go-to from now on! So happy to find a delicious recipe that doesn’t use refined oil. First time coming across your site-I’m looking forward to checking out more of your recipes!! One pot!! Dump and bake!!
Super easy recipe and so delicious thank you !!!!!!!!
You’re so welcome!
You are so welcome!
Have been trying some recipes in order to use up the huge bag of sprouted oats I got from Costco a couple months ago. Just pulled a tray of this granola out of the oven and it tastes delicious! I used tahini as my nut/seed butter of choice along with sliced almonds, walnuts, and golden raisins since that’s what I had in my pantry. Also added a teeny bit of almond extract to round out the flavors. Granola can be super expensive so I’m glad this is so easy to make!
The taste of this is divine & it’s so filling – a big thumbs up from us! The flavours blend so well together, we’ll definitely be making more 😊
We definitely agree! Thank you, Gracie. ♥
Delicious, best granola I’ve ever made! I add sunflower seeds and occasionally a few raw pistachios. Would highly recommend (& fills the house with a wonderful smell while it’s cooking 😊)
Thank you, Caroline!