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!

vegan granola in a jar.

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!

  1. 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!
  2. 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!
  3. Great for meal prep and gifts. Double the recipe to make busy mornings easier, or give away a jar to someone you love!
ingredients in glass jars for easy homemade granola recipe- nuts, seeds, oats, coconut.

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.

pouring sesame seeds into large mixing bowl to make healthy homemade granola recipe.

*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.

spreading out granola on baking sheet with a spatula.

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.

homemade granola spread out on baking sheet, using spatula to flatten it out.

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.)

baked homemade granola on baking sheet with dried fruit and coconut flakes mixed in- metal scoop to pour into glass jar.

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.
easy healthy granola recipe, homemade in breakfast bowl with yogurt and fresh blackberries.

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

Is granola healthy?

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!

What type of oil should I use?

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!

What temperature do I bake granola?

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.

How do I get granola clusters?

Patting the granola down with a spatula halfway through baking allows it to form those glorious clusters we all dream of.

Can I make this granola sweeter?

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.

clusters of nutty vegan granola in a jar.

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!

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Full of irresistible nutty clusters, this healthy, vegan, gluten-free granola recipe is easy and delicious! Made with oats, nuts, seeds, and dried fruit, warming spices, coconut oil, sweetened with maple syrup. Only 10 minutes of hands-on time before baking in the oven! Video.

Homemade Granola Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 36 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • 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

Units Scale

Optional, add after baking:  1 cup dried fruit cherries, craisins, figs, chopped mango, currants, chopped apricots, or raisins.


Instructions

  1. Preheat oven to 325F
  2. Combine dry ingredients in a big bowl (all except dried fruit). Pour in melted coconut oil, maple syrup , and vanilla. Add optional orange zest.
  3. 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.
  4. Spread out on one or two large-rimmed, parchment-lined baking sheets. 
  5. 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.
  6. 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).
  7. 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

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Comments

  1. Absolutely delicious!! I had a wonderful recipe years ago which I lost – this is the closest I’ve found. The coconut oil adds a lovely touch. Thank you for sharing.






  2. Hi Sylvia
    What do you think about using date syrup in place of maple syrup?
    Thanks ahead of time for your reply.

  3. So yummy! I was eating it right off the pan just as soon as it was cool enough. Can’t wait to try it with some yogurt for breakfast tomorrow. Thank you!

  4. I’ve enjoyed Sylvia’s best ever Granola recipe for probably 6-7 years; I think when first shared. It is absolutely the best recipe I’ve ever found or tried for Granola. I try no others now. Sometimes I measure out two batches of the seeds and of the nut amounts and make a separate freezer bag. That way I’m ready and set to go on the next recipe I make. It’s a standard in my pantry and for breakfast for myself and guests. I’ve shared the recipe onward many times. Trust me it’s THAT good. I’m indebted to you, Sylvia.






    1. What a great idea Carolyn! So happy you are enjoying. Thanks so much for the kind review!

  5. I love that this allows me to clean out my stored nuts and fruits. Made it today and love it! Used half maple syrup (that’s all I had) and honey with the coconut oil. Used cashews, walnuts, pecans, almonds, raisins, cranberries and wide coconut flakes. Amazing!






  6. LOVE this recipe! I make it once every week or 2 as my husband is obsessed and eats it nearly every day with yogurt. I love how versatile it is and we can use up nuts and seeds as we have them…and I agree that it makes the house smell heavenly when it’s in the oven.






  7. Easy and excellent, my granola turned out better than store or restaurant bought. I love it! Thank you for this great recipe 😁






  8. OMG! Is THIS what granola is supposed to taste like??? 😅

    I’ve eaten granola for years. THIS IS TRUE And FRESH-TASTING GRANOLA ! I loved the ease of the recipe Sylvia, and how quick to assemble and bake. I couldn’t wait for breakfast this morning to try it out!! Leagues above my stupid store-bought ones. I will be making this from now on and forgetting about the expensive often stale, cheap imitations from the shops!!! Thank you for this recipe. I’m hooked. 😀






  9. I am a huge fan of your approach to eating and cooking and have used this recipe as a guide for granola for some time. I do add two egg whites/batch at the end to help the granola stick together. I also leave it in the oven overnight to cool. Yummy!

    1. Oh shoot Ali! I am not sure. Did you compress the granola ba bit before baking? Did the granola seem dry to you?

    2. Possibly too dry but I added the amount stated in the recipe. How wet should it be if there is a way to describe it?

      1. Hey Ali, I would say so that each morsel is coated and looks wet or “slick”. It can get dry if you add more optional ingredients- but in the instructions there is note to add more oil and maple in equal portions to lightly coat. This really gets it to stick together, so if you really want that clumping effect, you can just bump this up! Then really press it into the pan. The maple syrup will caramelize a bit and harden, holding it together. Good luck! 🙂

  10. excellent granola! i used 1/4 cup coconut oil and 2 tbsp pure maple syrup to lower the calorie density, upped the cinnamon and added some clove and ginger, came out perfect






  11. The only point I found incorrect in my case was the 8th one: This granola will last a couple months! It only lasts a couple weeks, tops, in my household and I keep coming back to this recipe 😊 thank you!






  12. Outstanding granola. Easy to make, healthy, customizable, and delicious. Sometimes I add a dollop of almond butter or tahini as an extra binder. I’ve finally found the recipe that’s going in my rotation of what I make regularly. Thank you.

  13. For some reason I always thought making granola would be a chore and I didn’t love the stuff anyway. Too sweet. Not this! Now I eat it most days (plain yogurt or warm almond milk), thanks to you, because as it turns out this granola is easy, delicious, makes the place smell amazing, is healthier than most, and it’s fun to experiment with different ingredients. Pretty enough to gift to a neighbor who got excited about putting it on ice cream. Makes for an easy and satisfying breakfast to put out for a crew getting up at 3 a.m., too.






  14. This is the best! It’s replaced all my other granola recipes, even my own that I’ve fine-tuned over the years. It’s perfect over yogurt, on ice cream or simply with milk. The cardamom is divine and adds a hint of mystery. Thank you so much for this recipe!






  15. A family favourite – so good! I have relatives from Europe staying with me…I’d like to make a batch to take home but I think a glass jar will be too heavy and cumbersome. Any suggestions for storage for travelling?






  16. Love this recipe, so tasty and versatile. I always have a big jar in the pantry. I love it with seasonal stewed or fresh fruit, a good dollop of yoghurt and honey.






  17. DELICIOUS! I’ve made it twice, using all the ingredients (except hemp) in quantities you suggest. Both times no clusters – nothing even close to a cluster. I only stir as directed, following the first 10 minutes of baking, and let sit overnight. Should I try increasing coconut oil/syrup?






      1. Thanks. Not sure I will do either, but I appreciate the suggestion. (Going to have to google “flax egg”) 🙂

        1. Flax egg: 1 tablespoon ground flax seeds mixed in 2-3 tablespoons of water.😊

  18. My first attempt at ever making granola. It s very tasty. I like how it’s so customizable (nut allergy so I omitted them). Making again tonite. It really satisfied the sweet tooth.






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