Oil free granola recipe
Easy vegan granola made with rolled oats, peanut butter, nuts, seeds and raisins. Naturally sweetened with maple syrup, oil and gluten-free. Healthy breakfast full of fiber. Crunchy, delicious and easy to make.
This recipe is
- Healthy (1)
- Gluten free
- Oil free
- Easy to make
Make sure to use certified gluten free oats if you have celiac disease. You can also use old fashioned oats. Just don’t use quick oats for this recipe
This recipe is sweetened naturally with maple syrup. If you don’t have maple syrup you can use agave syrup.
Runny peanut butter works the best. We’re using peanut butter instead of oil, to make this recipe oil free.
Nuts & Seeds
Use whatever nuts and seeds your heart desires. I love using pumpkin seeds and pecans. Walnuts, peanuts, pistachios and almonds are also really delicious.
Dried cranberries, dates, or raisins taste delicious in this recipe.
Cinnamon & Vanilla
This recipe is really adaptable. Flavor it however you’d like. Sometimes I use pumpkin pie spice, or orange zest.
Don’t add the dried fruit to the granola until it’s done baking. When you bake the dried fruit, it makes them really tough and chewy.
If you’d like to add chocolate chips to this, add it after the granola has baked, to make sure it doesn’t melt.
To make extra clumpy granola, press it into the pan with the back of a spatula. When you stir it halfway, press it into the pan again. Once it’s done baking, let it cool on the baking sheet without moving it. Once it cools, break it apart to the clumpy consistency that you desire.
To keep granola crunchy, I store it in a mason jar with an air tight lid. Storing it in the fridge of freezer helps keep it crunchy. Just let it come to room temp if you freeze it.
How to serve
Granola is amazing because of its versatility.
- Put it on top of vegan ice cream or yogurt.
- Layer it in a parfait
- Eat it with plant based milk in the morning and add fresh fruit
- Top pancakes and waffles with it
- Eat it as a snack
This vegan granola freezes really well. Store it in an airtight container in the freezer for up to three months. Let it come to room temperature before eating.
Store this in an airtight container in the fridge or pantry. It will last a couple of weeks if it’s sealed.
Storing in the fridge keeps it nice and crispy.
If you can’t eat peanut butter
you can substitute ⅓ cup of neutral tasting oil instead of the peanut butter. Or you can use a seed butter like pumpkin seed or sunflower seed butter, as long as you’re not also allergic to those seeds.
And if you have a nut allergy, you can omit the nuts and seeds in this recipe. If you’re not allergic to any seeds, use pumpkin, sunflower or hemp seeds.
Are oats gluten free?
Yes, the oat grain is gluten free, however…..
If you have celiac disease, you want to make sure your oatmeal is certified gluten free.
When oatmeal isn’t certified gluten free, it runs the risk of being cross contaminated in the factory it was made, since the same equipment is used to make different foods. So a food containing gluten could have been made on the machines right before the oatmeal was made.
More recipes you’ll like
- Vegan chocolate chip granola bites
- Vegan oatmeal chocolate chip cookies
- Vegan breakfast burrito
- Vegan black bean brownies
- Peanut butter bliss balls
- Vegan oatmeal cookies
- Vegan banana chocolate chip muffins
- Protein vegan pancakes
Easy vegan granola
- 3 cups rolled oats (use certified gluten free if making this for someone with celiac disease. )
- ¾ cups peanut butter (runny peanut butter works best. Read notes for substitution)
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup nuts and seeds of choice (pumpkin seeds, almonds, walnuts, pistachios)
- 1 cup dried fruit (raisins, cranberries or dates)
- Pre-heat oven to 350 degrees.
- In a large mixing bowl add the rolled oats, peanut butter, maple syrup, salt, vanilla, cinnamon and nuts and seeds. Mix well until the peanut butter and maple syrup are evenly distributed.3 cups rolled oats, ¾ cups peanut butter, ½ cup maple syrup, ¼ teaspoon salt, ½ teaspoon cinnamon, 1 cup nuts and seeds of choice, 1 teaspoon vanilla extract
- Pour the oatmeal mixture on a lined baking sheet and spread out evenly. If you want your granola to have nice clumps, press the granola down into the pan with the back of a spatula.
- Bake for 25 minutes, or until golden brown, stirring halfway. If you want clumpy granola, press the granola into the pan again after stirring. Take out of the oven and let it cool completely on the pan, without stirring it. Once it cools, break it apart to your desired consistency and add dried fruit, or chocolate chips if you'd like.1 cup dried fruit
- Store in an airtight container in your pantry, in the fridge or even in the freezer. If you freeze the granola, make sure to let it come to room temperature before eating.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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