Why spend money on store-bought vegan granola when you can make your own? My crunchy vegan granola recipe can also be made gluten-free! What’s more, it packs a mean nutritional punch, calls for only 10 ingredients and is ready in 30 minutes or less.
Why Make This Recipe?
- health and nutrient-friendly – according to Harvard University School of Public Health, oats are most prized for their nutritional value and health benefits as they are rich in fiber, phosphorus, thiamine, magnesium and zinc, and
whole grain oats are associated with a reduced risk of coronary heart disease.
- quick and easy – takes only 30 minutes to prepare. Pairs well with my Pumpkin Pie Overnight Oats or my Banana Bread Chia Pudding.
- dietary restriction-friendly – suitable for all diets, including vegan, vegetarian and gluten-free (when using gluten-free oats).
- ingredient-friendly – of the 10 ingredients that make up this recipe, many are probably already in your pantry.
- budget-friendly – costs less than $5 to make.
- taste-friendly – this vegan granola is crunchy and flavorful. It’s so versatile, you can eat it with yogurt, fruit or cereal. The ultimate vegan breakfast recipe!
- equipment friendly – requires one bowl, one sheet pan and a spoon.
What You’ll Need
Ingredient Notes and Substitutions
- oats – above all, oats are healthy, however, to get the most nutrition out of this recipe, it’s best to use whole grain oats like these Old Fashioned Whole Grain Oats from Bob’s Red Mill. If you don’t have whole grain oats, you may substitute with whichever oats you have on hand, including quick oats. TIP: if you love quick oat recipes, try my Apple Pie Overnight Oats, Vegan Sweet Potato Oatmeal, Easy Vegan Overnight Oats or my Blood Orange Overnight Oats.
- nuts – any nut combo will do if you don’t have pecans or macadamia nuts. Need a suggestion? Try almonds and walnuts. Or pistachios and cashews.
- spices – For this recipe, I used cinnamon, nutmeg and pumpkin pie spice. Feel free to add additional spices as you please. Suggestions include cloves, ginger and allspice.
- coconut oil – use unrefined coconut oil if you prefer a coconutty flavor to your granola. Alternatively, refined coconut oil will not alter the flavor in the least. Please note, coconut oil may be replaced with olive oil.
- dates – you may substitute with raisins or dried cranberries.
- maple syrup – may be replaced with agave nectar or the sweetener of your choice.
How to Make This Recipe
Firstly – add oats, nuts, dates, sea salt and spices to a large bowl.
Secondly – mix with whisk or fork.
Thirdly – add maple syrup and coconut oil. Stir until all ingredients are thoroughly coated.
Fourthly – line a sheet pan with parchment paper. Scoop mixture into pan and spread evenly across. In addition, press down on granola with palm of your hand.
Fifthly – bake at 350 degrees Fahrenheit (176 Celsius) on middle rack for approximately 25 minutes, turning mixture over with spatula half-way through. Vegan granola is ready when the mixture is golden brown. In conclusion, remove and place on cooling rack. Allow to cool to room temperature. Mixture will become crispier as it cools.
FAQ About This Recipe
This recipe is so versatile, you can use it as trail mix, in granola-yogurt parfaits, as a breakfast cereal or topper for your favorite soup.
Once you remove granola from the oven and allow it to cool to room temperature, store in glass jars with air-tight lids.
If tightly sealed in glass jars, this vegan granola will stay fresh when stored in a cool, dry location for up to 3 months.
REMEMBER: Cooking time varies depending upon oven. Therefore, you can avoid overcooking by checking the granola frequently and turning completely over with a spatula half-way through the cooking process. The mixture is done when it is a nice, golden brown.
Yes, simply substitute whole grain oats with gluten-free oats.
Yes. Simply omit oil and increase maple syrup to ¾ cup.
You won’t believe how fun you can make this recipe. For instance, consider adding:
- fresh fruit (or additional dried fruits if using for trail mix)
- pumpkin seeds
- vegan chocolate nibs or chunks
- vanilla extract (1 tsp)
More Breakfast Recipes You’ll Love
- Healthy Vegan Avocado Toast
- Sweet Potato Oatmeal with Whipped Coconut Cream
- Easy Vegan Pumpkin Bread
- 7-Ingredient Acai Smoothie Bowl
- Easy White Chocolate Vegan Pancakes
More Breakfast Recipes
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Crunchy Vegan Granola
- Baking sheets
- large bowl
- 4 cups whole grain oats I used Old Fashioned Whole Grain Oats from Bob's Red Mill.
- 1 ½ cups pecans coarsely chopped
- ¾ cup macadamia nuts coarsely chopped
- ⅔ cup dates coarsely chopped
- ½ cup coconut oil
- ½ cup dark maple syrup
- ½ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Preheat oven to 350 Fahrenheit (176 Celsius). Add oats, nuts, dates and spices to large bowl.
- Stir well with whisk or fork.
- Pour in coconut oil and maple syrup. Stir until dry ingredients are evenly coated.
- Line a sheet pan with parchment paper. Scoop mixture into sheet pan and spread across evenly. In addition, press down on mixture with palm of hand.
- Bake for 25 minutes, turning granola over with a spatula half-way through. The granola is ready when the mixture is golden brown.
- In conclusion, remove from oven and place on cooling rack. Allow to cool to room temperature before touching. Serve immediately topped with oat milk or yogurt. Store left overs in an airtight, glass container.
- to get the most nutrition out of this recipe, it’s best to use whole grain oats,.
- use gluten-free oats if gluten-intolerant.
- if you don’t have pecans or macadamia nuts, try other nut combos such as almonds and walnuts or pistachios and cashews.
- feel free to add additional spices as you please. Suggestions include cloves, ginger and allspice.
- use unrefined coconut oil if you prefer a coconutty flavor to your granola. Alternatively, refined coconut oil will not alter the flavor in the least. Please note, coconut oil may be replaced with olive oil.
- you may substitute dates with raisins or dried cranberries.
- replace maple syrup with agave nectar or honey (if not vegan).
- this recipe is so versatile, you can use it as trail mix, in granola-yogurt parfaits, as a breakfast cereal or topper for your favorite soup.
- REMEMBER: cooking time varies depending upon your oven. Avoid overcooking by checking the granola frequently and turning completely over with a spatula half-way through the cooking process. The mixture is done when it is a nice, golden brown.
- store in air-tight, glass containers in a cool dry place for up to 3 months.
- to make recipe oil free, omit coconut oil and increase maple syrup to ¾ cup.
- to make recipe gluten-free, choose gluten-free oats.