This vegan, gluten-free granola recipe is full of irresistible nutty clusters. It’s made with gluten-free oats, nuts, seeds, spices, dried fruit, and maple syrup. Watch the video!
This is my absolute favorite granola recipe, and I’ve been making it since our restaurant days. It is vegan and gluten-free, made with wholesome ingredients, packed full of protein and fiber, and naturally sweetened with maple syrup.
Tip: Make this granola before bed and allow it to cool overnight on the counter, preserving its delicious nutty “clusters.” It will infuse your dreams with the most wonderful aromas, and in the morning, you’ll awake to the most glorious breakfast.
Why You’ll Love This Granola Recipe!
- Use what you have. Dig through your pantry and gather all the things that need using up. Or visit the bulk section of your grocery store and load up on nuts, seeds, gluten-free oats and optional dried fruit. Get creative! Chia seeds, flax, sesame seeds, coconut flakes, cocoa nibs!
- Adaptable. Once you have the basic recipe, you can adapt it to your own needs, preferences, and tastes. Play around and get creative with it!
- Great for meal prep and gifts. Double the recipe to make busy mornings easier, or give away a jar to someone you love!
Granola Recipe Ingredients
- Gluten-free rolled oats: Quick or thick, or use gluten-free oats, and organic if possible!
- Raw nuts: Almonds, pecans, cashews, walnuts, hazelnuts, or pistachios.
- Pumpkin seeds or sunflower seeds (a combo of both is nice).
- Flaked coconut: Unsweetened, big flakes! Not grated. Optional.
- Seeds: Use a mix of chia seeds, hemp seeds, flax seeds, sesame seeds, and poppy seeds (all optional). These are great for supporting digestion.
- Spices: Ground cinnamon, cardamom or nutmeg, and salt.
- Coconut oil: Melted, or sub olive oil if watching cholesterol.
- Maple syrup: or honey (not vegan).
- Vanilla extract
- Orange zest: Optional, but yummy.
- Optional, add after baking. Dried fruit: dried cherries, craisins, figs, chopped mango, currants, chopped apricots, dried cranberries, or raisins, freeze-dried raspberries or freeze-dried strawberries. Or Cacao nibs!
How to Make Homemade Granola
Step 1: Preheat oven to 325F.
Step 2: Mix! Combine the dry ingredients in a large bowl (everything except the dried fruit). Pour in melted coconut oil (or extra-virgin olive oil), maple syrup, and vanilla. Add optional orange zest. Give a good stir.
*TIP: A slightly wet mixture will help create the clumping effect. If the mixture seems dry, add just enough oil and maple syrup (in equal portions) to lightly coat all ingredients well.
Step 3: Spread. Place the granola on one or two large-rimmed, parchment paper-lined baking sheets.
Step 4: Bake. Place on the middle rack, in the oven, and bake for 10 minutes.
Step 5: Stir halfway! After 10 minutes, stir the granola, then flatten it out gently with the back of a spatula (flattening will help it clump) and rotate the pan. Bake for 10-15 more minutes or until golden and fragrant.
Step 6: Cool. Let this cool completely on the counter before breaking it apart to ensure good “clusters.” The clusters give this granola an unbelievable texture! (I often make this at night before bed, letting it cool overnight.)
Step 7: Add dried fruit. After it has completely cooled, break the granola apart, and add optional dried fruit.
How to Store Granola
Store cooled granola in an airtight canister or jar on your countertop with a handy scoop and this will keep for 2 months at room temperature.
How to serve Granola
- Serve homemade granola with fresh berries and Yogurt, Greek yogurt, or vegan yogurt.
- Pour warmed almond milk over top.
- Eat it like trail mix or as a snack, perfect for on the go!
- Make a yogurt parfait in a small lidded jar- with layers of granola, yogurt and berries- for breakfast on the go.
- Serve on top of smoothie bowls with peanut butter and sliced bananas.
Tasty Granola Variations:
- Cranberry Pecan Coconut
- Pistachio & Dried Apricot
- Almond, Dried Cherry & Cocoa Nibs
- Coconut Almond
- Hazelnut & Dried Currant, Orange zest
- Hazelnut, Dried Pear or Apple
- Pumpkin Seed, Sunflower Seed, Raisin
- Macadamia Nut, Dried Pineapple, Coconut
FAQs
Packed full of healthy plant protein like nuts, pumpkin seeds, sunflower seeds, chia seeds, sesame seeds, poppy seeds, flax seeds, and coconut flakes, it is very high in nutrients, fiber, and healthy plant-based fat. It is healthier than store-bought granola because you control what goes into it!
Instead of using butter, I use olive oil or coconut oil, keeping it totally vegan. Coconut oil adds a subtle sweetness and delicious flavor, but olive oil works great too!
Bake the Homemade Granola at 325 F until golden and fragrant, about 20-25 minutes, stirring halfway through, and patting down, and rotating the pan.
Patting the granola down with a spatula halfway through baking allows it to form those glorious clusters we all dream of.
The maple syrup in this recipe offers the perfect amount of sweetness! But you could always sprinkle in a little brown sugar if you want extra sweetness. Or after the granola is done baking and has cooled completely, you could mix in chocolate chips.
Homemade Granola makes a Great Gift!
Package it up in jars for friends and family- such a sweet gift, especially for those who are short on time.
Homemade Granola… once you make it, you’ll never buy it again. It’s so much better fresh and personalized to your own tastes.
Plus, it just feels good making it. Seriously, try it and see… very gratifying!
More recipes you may like!
Homemade Granola Video!
Homemade Granola Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Breakfast, vegan breakfast, gluten-free breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegan
Description
This granola recipe is vegan and gluten-free, made with wholesome ingredients and sweetened with maple syrup. Full of nuts, seeds, and delicious golden nutty clusters! Watch the video!
Ingredients
- 2 cups organic rolled oats- quick or thick, or gluten-free
- 1 1/2 cups raw nuts (almonds, pecans, cashews, walnuts, hazelnuts, pistachios)
- 1 cup pumpkin seeds or sunflower seeds (a combo of both is nice)
- 1 cup flaked coconut (optional) -unsweetened, big flakes! not grated
- 1/4– 1/2 cup mix of seeds- chia seeds, hemp seeds, flax seeds, sesame seeds and poppy seeds (all optional)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom or nutmeg
- 1/2 teaspoon salt
- 1/3 cup coconut oil – melted or sub olive oil
- 1/3 cup maple syrup (or honey, not vegan)
- 1 teaspoon vanilla
- 1 tablespoon orange zest- optional
Optional, add after baking: 1 cup dried fruit cherries, craisins, figs, chopped mango, currants, chopped apricots, or raisins.
Instructions
- Preheat oven to 325F
- Combine dry ingredients in a big bowl (all except dried fruit). Pour in melted coconut oil, maple syrup , and vanilla. Add optional orange zest.
- If the mixture seems dry add just enough oil and maple ( in equal portions) to lightly coat all ingredients well. A slightly wet mixture will create the clumping effect.
- Spread out on one or two large-rimmed, parchment-lined baking sheets.
- Place on the middle rack, in the oven and bake 10 minutes. Stir the granola, then flatten out gently with the back of a spatula, (flattening will help it clump) and rotate the pan. Bake 10-15 more minutes or until just golden and fragrant.
- Let this cool down completely on the counter before breaking it apart, to ensure good “clusters”. ( I often make this at night before bed, letting it cool overnight).
- After it has completely cooled, break the granola apart, and add optional dried fruit.
Notes
Storage: Store in an airtight container or jar on the counter or pantry. This granola will keep up to 6 weeks.
Ovens: All ovens are different. Just be sure to check the granola and stir it after 10-12 minutes, then press it down to create clumps. Baking on upper oven rack may scorch it, the middle rack is best!
Tip: If you want the dried fruit to clump too, then add when you stir the granola, at the halfway point. Adding it earlier will dry it out too much.
Nutrition
- Serving Size: ½ cup
- Calories: 324
- Sugar: 14.2 g
- Sodium: 101.5 mg
- Fat: 19 g
- Saturated Fat: 3.6 g
- Carbohydrates: 32.8 g
- Fiber: 5.6 g
- Protein: 7.5 g
- Cholesterol: 0 mg
I believe I have made this 40 times or more and it turns out perfectly delicious every single time. I make this for my daughter at college, girls weekends and sometimes just eat if for dessert!!! It’s so fast and easy. Make this granola right now!
Yay! So happy you are enjoying Joelle!😍
Utterly delicious!
Thanks Karen!