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Wooden bowl filled with vegan granola and wooden spoon.
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5 from 1 vote

Easy vegan granola (gluten free, oil free)

Easy vegan granola recipe. Made with rolled oats, peanut butter, nuts, seeds and dried fruit. Naturally sweetened with maple syrup, oil and gluten free. Healthy breakfast full of fiber.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 431kcal
Author: Maria

Ingredients

  • 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

Instructions

  • 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. It will crips up as it cools.
    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.

Notes

Don't add the dried fruit or chocolate chips until after the granola cools. Baking the dried fruit makes it too chewy and makes the chocolate chips melt. 
If you're allergic to peanuts, you can substitute the peanut butter for any other kind of nut butter. Or ⅓ cup of neutral tasting oil. 
If making this recipe for someone with celiac disease make sure all ingredients are gluten free. 

Nutrition

Calories: 431kcal | Carbohydrates: 47g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 190mg | Potassium: 454mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg