Gluten free, refined sugar free, and filled with lots of crispy clusters, this is vegan granola recipe is perfect for your non-dairy yogurt, smoothie bowl, or just as a snack! It’s easy to make and requires just a few ingredients you probably already have in your pantry.
I’ve been on a yogurt and granola kick lately. I may have made one too many batches of my banana bread granola, so I figure it was time for a new granola recipe.
I feel like I make these statements a lot, but I think this might be the best vegan granola I’ve ever had. It’s far better than any store bought granola I’ve had and it happens to be gluten free, refined sugar free, and has the best flavor. And did I mention how deliciously CRISPY it gets?! Ugh, drooling.
What is granola made of?
Granola can be made from a lot of things, but most granolas have oats, nuts, seeds, a source of fat and a sweetener. We’re keeping things real simple (and healthy!) for this recipe. All you need it:
- Old fashioned (rolled) oats: This will make up the base of the granola. I do not recommend substituting the old fashioned (AKA rolled) oats for quick oats.
- Slivered Almonds: To add some crunch and healthy fats.
- Pumpkin Seeds: For extra crunch and added texture.
- Coconut flakes: For a touch of natural sweetness and extra flavor.
- Almond Butter: To bind all of the ingredients together.
- Maple Syrup: For all that natural sweetness and delicious maple flavor.
- Almond milk: To help the ingredients mix together.
- Cinnamon: For flavor!
- Coconut oil: To help the granola get (and stay) crispy.
- Vanilla: For flavor.
- Salt: Also for flavor.
How to make vegan granola
- Start by preheating the oven to 450 degrees Fahrenheit.
- Then, combine all of the wet ingredients into a bowl. The maple syrup, almond butter, melted coconut oil, almond milk and vanilla.
- Mix well.
- Add in all of the remaining ingredients and mix until everything is well incorporated.
- Spread the mixture on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 15 minutes, spread the mixture around, and then bake an additional 10-15 minutes.
- You’ll know the granola is done when the edges are golden brown. It will continue to crispy as it cools, so don’t worry if it seems soft as it comes out of the oven.
- Let cool completely before storing.
Recipe tips, tricks, and notes
- Once prepared, this vegan granola will keep for about 1-2 weeks. You can store it either at room temperature or in the fridge. Either way, be sure to store it in an air tight container to ensure it does not get stale.
- You can substitute the slivered almonds for any other nut such as pecans, walnuts or even whole almonds.
- You can use any nut or seed butter in place of the almond butter. This recipe is delicious with peanut or sunflower seed butter if you have allergies.
- If you want the granola to have very large clusters, DO NOT mix it up at the 15 minute mark. Let it cook untouched for the full 25-30 minutes and then AFTER it cools, break it into clusters.
- You can use shredded coconut in place of coconut flakes, but the coconut flakes add a great texture and flavor that the shredded coconut does not add.
Love oats? Try these recipes next!
Be sure to leave a comment and rating below if you try this vegan granola recipe. Tag me on instagram so I can see your creation!Print
The perfect gluten free and vegan granola recipe with tons of crispy clusters!
- Preheat the oven to 350 degrees Fahrenheit.
- Add all wet ingredients (maple syrup, almond butter, almond milk, vanilla, coconut oil) to a large mixing bowl and stir.
- Add in all remaining ingredients and mix well.
- Spread the mixture onto a baking tray lined with parchment paper or a silicone baking mat and pack it down into an even sheet.
- Bake for 15 minutes, mix the mixture around, then bake an additional 10-12 minutes or until the edges start to brown.
- Let cool completely.
The almond butter can be replaced with any nut or seed butter such as sunflower seed butter if you have allergies.
This recipe will store for about 1-2 weeks in the fridge or at room temperature.
If you want the granola to have large crispy clusters, DO NOT mix it at the 15 minute mark. Let it cook without touching it for about 25-30 minutes, and then break it up into clusters after it cools.
You can use shredded coconut in place of the coconut flakes, but the coconut flakes do add a nice texture and flavor.
- Serving Size: 1/3 cup
- Calories: 291
- Fat: 17.1g
- Carbohydrates: 27.3g
- Fiber: 4.8g
- Protein: 8.3g
Keywords: gluten free granola recipe, almond butter granola, easy vegan granola, healthy granola recipe