Easy Vegan Granola Recipe
This Vegan Granola recipe is easy, crunchy, healthy, and highly customizable! Enjoy these golden, nutty clusters for an easy breakfast or snack.
- 1/3 cup 80 ml grade A maple syrup
- 1/3 cup ~80 g nut or seed butter*
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 cups 160 g rolled oats (not instant), gluten-free if necessary
- 1/2 cup 32 g pumpkin seeds
- 1/2 cup 54 g slivered almonds
- 1/2 cup 58 g walnuts, chopped
- 1/2 cup ~50 g unsweetened coconut flakes (not shredded, it will burn)
- 1/3 cup 40 g dried fruit or chocolate chips of choice (Optional)
- Prep: First, preheat the oven to 325F. Add the maple syrup, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Whisk until evenly incorporated.
- Stir: Then, pour the oats, pumpkin seeds, almonds, walnuts, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
- Bake: Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
- Add Fruit/Chocolate: Immediately sprinkle the dried fruit and/or chocolate chips over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
- Serve: Serve as desired; store leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.
Sweetener: Maple syrup can be substituted with another liquid sweetener of choice, like agave.
Nut/Seed Butter: the runnier the nut butter, the crunchier the granola! I prefer to use a smooth tahini or natural unsalted almond butter for my granola
Substitutions: the nuts and seeds in this granola may be substituted with any other nut or seed you have in your pantry – just be sure to use the same ratio of wet-to-dry ingredients!