Store bought granola tastes great but it often comes with honey and sneaky milk powder – that’s the high quality granola. The rest of them are packed with sugar, sweeteners. You are better off making your own, homemade vegan granola at home. And here’s the recipe for it.
First, when you decide to make your homemade vegan granola, the recipe versions are endless. So start by opening your pantry and see what you have to work with.
Homemade Vegan Granola Ingredients
- Oats: rolled oats, quick oats, any oats do great in granola,
- Nuts and seeds: pecans, pepitas, walnuts, hazelnuts, almonds, peanuts, sunflower seeds, cashews, flax seeds, sesame seeds, pistachios, macadamia nuts,
- Unrefined oil (optional): Coconut oil, extra virgin olive oil, etc. I have nothing against oil but if you are on a oil-free diet for health reasons you will want to avoid adding oil and it is absolutely fine. While coconut oil will add a flavor to your homemade granola, added oil is optional. In fact, if you want to make your granola healthier, skip this step – the healthiest fats your body needs and wants are already nicely packed in nuts and seeds you added to the recipe.
- Natural sweetener: maple syrup, agave syrup, etc.,
- Salt and Spice: cinnamon, all-spice, cardamon, etc.,
- Dried fruit: cranberry, blueberry, apricot, raisins, pineapple, apple, banana, mango, etc. – for more inspiration wander down the bulk section ail in your supermarket or an actual bulk foods store and see what you may like,
- Mix-in (optional): chocolate chip, coconut flakes, trail mix, etc.
Homemade Vegan Granola Recipe
Now that you went through your pantry and found the ingredients you want to put in your homemade granola, it is time to make it.
Below is the recipe that works well for me but feel free to play around with the ingredients, amounts and make it to your taste.
The recipe yields 8 full cups of granola, which is roughly for 16 breakfast if you use ½ cup to top your oatmeal or yogurt for and extra crunch, fiber and energy boost.
- 4 cups rolled oats
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup hazelnuts)
- ¾ tsp salt
- ½ tsp cinnamon
- ½ cup melted coconut oil or olive oil (optional)
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried apricots)
- mix-ins: ½ cup
- Preheat oven to 180’C (350’F). Put baking paper on the tray.
- In a large bowl, combine the oats, nuts and seeds, salt and spices. Stir until mixed evenly.
- Pour in the oil, sweetening and vanilla. Mix thoroughly until every oat and nut is lightly coated. Pour the granola onto the baking paper covered tray and spread it in an even layer.
- Bake for about 25 min, or until lightly golden. Stir halfway (after 12 min in the oven).
- Let the granola cool completely. Add dried fruit and mix-ins.
note to yourself:
- For extra-clumpy granola: when you put granola mix on the tray, press it granola down with your spatula to create a denser layer. The granola will further crisp up as it cools.
- After you add dried fruit, break the granola into pieces with your hands if you want to keep big chunks, or stir it around with a spoon if you want it more even and in smaller pieces.
- Will keep in an airtight container at room temperature for 1 to 2 weeks. You can freeze for up to 3 months.