Crunchy Vegan Granola

closeup of jar of granola on a wooden table with a person dripping maple syrup from a honey wand over the top

5 from 1 vote

My crunchy vegan granola recipe can be made gluten-free! It packs a mean nutritional punch, calls for only 10 ingredients and is ready in 30 minutes or less.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Snack

Cuisine: All

Diet: Gluten Free, Low Calorie, Low Salt, Vegan, Vegetarian

Servings: servings

Calories: 332kcal

Author: Deborah

Cost: $5

Equipment

wooden spoon
Baking sheets
large bowl

Ingredients

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

Instructions

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.

Notes

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.

Nutrition