Vegan Crunchy Homemade Granola

The wonderful aroma that fills your kitchen as this crunchy homemade granola is baking is truly mouth-watering. This vegan, gluten-free recipe produces many chunky clusters perfect for snacking!

Introduction

It never ceases to amaze me how this nutty fragrance will mesmerize all my family members.

One by one, they come to the kitchen and request to taste the granola clusters as they are baking in the oven.

The fragrance of toasted nuts, seeds and cinnamon fills your kitchen with such a pleasant aroma that it makes everyone want to taste them! 

It’s especially hard to resist those little jagged nuggets of perfect crunchiness. I don’t know about you, but in my family, those granola clusters are truly coveted.

I want to share with you this simple granola recipe that is so versatile and delicious! Feel free to use whatever ingredients you prefer or have in your pantry. You can also control the amount and type of sweetness you desire in your granola.

I assure you that once you realize how easy, versatile and economical it is to make your very own crunchy granola, you will never purchase it again.

This recipe will make a large batch of granola to use in your favorite parfait or with milk for breakfast. You can even grab a few clusters for the perfect snack.

How to make homemade granola

This granola is so good that you’ll want to eat it daily!

Combine the dry ingredients

Before combining the dry ingredients, use a food processor or blender to finely grind 3 cups of quick oats.

Then, in a large bowl, mix the 3 cups of ground quick oats, 3 cups of whole quick oats, 1 cup of chopped almonds, ½ cup of wheat bran, ½ cup of shredded coconut (sweetened or unsweetened), ⅓ cup of each pumpkin, sesame and sunflower seeds, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg and ½ teaspoon of ground cardamon.  

Combine the wet ingredients

In a small saucepan, over medium heat, combine ⅔ cup of pure maple syrup, ½ cup of applesauce, ⅓ cup of water, and 2 tablespoons of coconut oil. Stir or whisk until the mixture becomes smooth and slightly warm.

Remove from heat and add 2 teaspoons of pure vanilla extract and ½ teaspoon of salt. Whisk to combine.

The final touch

Pour the wet mixture over the oat mixture. With a large, sturdy wooden spoon, mix until the ingredients are well coated. Let stand for 10 minutes.

While waiting, line a large-rimmed baking sheet with parchment paper. Preheat oven to 300° F (150° C). Position the rack in the center of the oven.

Spread the mixture on the lined baking sheet and place it in the oven. Bake for 30 minutes. Remove the pan from the oven. Stir, return the pan to the oven, and bake for another 15 minutes. Repeat one more time until golden and toasted.

To finish your granola, turn off the oven and let it cool down overnight. This will help remove all the moisture. 

Tips

• For this recipe, using quick oats is the best way to ensure that your granola will turn out perfectly every time. 
• Heating the wet ingredients makes it easier to combine with the dry ingredients.
• To prevent your granola from becoming soggy, let it cool off overnight in the oven (turned off) before storing it in mason jars or airtight containers. 

Healthy granola variations

Now that you know how to make your own granola, you can experiment with different ingredients. You’ll be surprised how various ingredients taste when combined. Here are some ideas to get you started.

Add dried fruit

After baking the granola, allow it to come to room temperature before adding your favorite dried fruit. Some of our favorite additions include raisins, craisins and dried cherries. 

Vary the nuts and seeds

You can use any combination of nuts and/or seeds in this healthy granola recipe as long as the total amount used is 3 cups.

Add chocolate

You can’t go wrong with the addition of dark chocolate! From regular or mini dark chocolate chips, grated or chopped dark chocolate and even cacao nibs – they’re all great options for your healthy granola. 

Vary the oils

Experiment with different oils such as walnut, grapeseed, avocado, peanut, or sesame to replace the coconut oil. 

How to store 

Once completely cool, store this vegan, gluten-free granola at room temperature in an airtight container or a mason jar for up to 2 weeks. You can conveniently freeze it by placing it in a freezer container for longer storage. Consume within three months for best quality.  

Healthy snack recipes

These chocolate chip granola bars are a convenient way to enjoy the goodness of granola. 

Recipe origins

I’ve adapted the recipe for this addictive crunchy homemade granola from The Traveler’s Lunchbox.

Over the years, I have tried a lot of different variations and I stopped looking once I found this recipe. As you will see, I have replaced part of the oil with applesauce and reduced the amount and type of sugar.

Feel free to switch up almost everything in this “recipe.” You really cannot go wrong. Just remember to respect the total quantities – meaning that, whatever nuts/seeds/etc you choose to include, make sure they do not exceed three cups altogether.

Enjoy!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria 

★★★★★ If you have made this plant-based granola recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

Crunchy Homemade Granola

The wonderful aroma that fills your kitchen as this crunchy homemade granola is baking is truly mouth-watering. This vegan gluten-free recipe produces lots of chunky clusters that are perfect for snacking!

5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 20 servings

Calories: 186kcal

Author: Maria Vannelli RD

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Ingredients

Dry Ingredients

• 6 cups quick oats separated
• 1 cup raw almonds with skin, coarsely chopped
• ½ cup wheat bran
• ½ cup coconut unsweetened or sweetened
• ⅓ pumpkin seeds unsalted, raw
• ⅓ sesame seeds unsalted, raw
• ⅓ sunflower seeds unsalted, raw
• 1 teaspoon cinnamon ground
• ½ teaspoon nutmeg ground
• ½ teaspoon cardamon ground

Wet Ingredients

• ⅔ cup pure maple syrup
• ½ cup applesauce
• ⅓ cup water
• 2 tablespoons coconut oil can use any oil you prefer
• 2 teaspoons vanilla extract
• ½ teaspoon salt optional

Instructions

• Preheat oven to 300° F (150° C). Position the rack in the center of the oven.
• Line a large baking sheet with parchment paper.
• With a food processor, finely grind 3 of the 6 cups of quick oats.
• In a large bowl, combine all the dry ingredients.
• Mix thoroughly and set aside.
• Except for the vanilla extract, combine the wet ingredients in a small saucepan.
• Place pan over medium heat and stir or whisk until smooth and mixture become warm.
• Remove from heat and stir in the vanilla (and salt if using).
• Pour the wet mixture over the oat mixture.
• With a wooden spoon, mix until combined.
• Let stand for 10 minutes.
• Spread the unbaked granola on the lined baking sheet and place on rack in the middle of the oven.
• Bake for approximately 30 minutes.
• Remove the pan from the oven. Stir, return the pan to the oven and continue to bake for another 15 minutes.
• Stir again and bake for another 10-15 minutes or until golden and toasted.
• Turn off the oven and let it cool down. ( I usually make my granola in the evening and let it cool overnight in the oven).
• Add your favorite dried fruit.
• Store at room temperature for up to 2 weeks.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

• 1 serving = ½ cup
• For this recipe, using quick oats is the best way to ensure that your granola will turn out perfectly every time. 
• Heating the wet ingredients makes it easier to combine with the dry ingredients.
• To prevent your granola from becoming soggy, allow it to cool off overnight in the oven (turned off) before storing it in mason jars or airtight containers. 

For variations, please refer to post.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*recipe adapted from The Traveler's Lunchbox

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 189mg | Fiber: 4g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1.6mg

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This post was originally published on April 23, 2015, and republished on January 24, 2022, with updated content and photos. Thanks for sharing!