You will absolutely LOVE this vegan granola. Loaded with baked golden oat clusters and crunchy nuts and sweetened with brown sugar and maple syrup, this is the best homemade granola ever!
This homemade vegan granola is SO good you’ll never want store-bought again.
I’m a person who has always been partial to regular store bought granola, I honestly had no idea how much better it would be homemade. I was in for a very happy surprise.
Store-bought granola is pretty good. Homemade is AMAZING. You’ll find yourself making heaps of exclamations to anyone who will listen about how amazing it is.
It’s so amazing that you’re eating it and making little noises like ‘mm mm mm’ at the same time.
And your house also smells sensational when you’ve baked up a batch of this. Just a small extra perk.
You’ll also love our vegan granola bars and vegan oatmeal bars.
Ingredients You’ll Need:
Ingredient Notes
- Dried cranberries – you could switch these out for other dried fruits of your choice, banana chips, apple chips, raisins, chopped dates would all work great.
- Nuts – we used pecans, almonds, walnuts and cashews but feel free to use any mix of nuts that you like. You can also add seeds like sunflower seeds or pepitas.
- Light brown sugar – can be switched for dark brown sugar or coconut sugar.
- Coconut flakes – are optional but amazing in this granola.
- Coconut oil – should be melted first. If you’re not a fan of coconut then you can use refined (flavorless) coconut oil, or switch it for avocado oil instead.
How To Make Vegan Granola
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add rolled oats, chopped walnuts, almonds, chopped pecans, cashews, coconut flakes, light brown sugar, cinnamon and sea salt and mix together.
- Pour in melted coconut oil, maple syrup and vanilla extract and mix well until all the oats and nuts are lightly coated.
- Transfer this to a parchment lined baking sheet and spread it out in an even layer.
- Bake for 12 minutes and then bring it out to stir. After stirring press it down again into an even layer.
- Return to the oven to bake for a final 12-15 minutes until golden.
- Let it cool completely, undisturbed, for at least 45 minutes, and then break it up into pieces with your hands. You can break it up into large or small pieces.
- Add dried cranberries and mix them in.
- Your vegan granola is ready to serve.
Serving Suggestions
It’s absolutely divine served with vegan yogurt or coconut yogurt and drizzled with vegan honey.
Or serve it in a bowl with non-dairy milk. It’s great with any non dairy milk, but homemade oat milk, almond milk or cashew milk are all wonderful options.
Storing Instructions
This homemade granola stores beautifully in an airtight container for 7-10 days. It’s also freezer friendly for up to 3 months.
More Delicious Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Granola
Ingredients
- 4 cups Rolled Oats (400g)
- ½ cup Walnuts (50g) Chopped
- ½ cup Almonds (75g)
- ½ cup Pecans (60g) Chopped
- ½ cup Cashews (75g)
- ½ cup Coconut Flakes (30g)
- 2 Tablespoons Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Sea Salt
- ½ cup Coconut Oil (109g) Melted
- ½ cup Maple Syrup (120ml)
- 1 teaspoon Vanilla Extract
- ½ cup Dried Cranberries (75g)
Instructions
- Preheat the oven to 350°F (180°C) and line a large rimmed baking sheet with parchment paper.
- Add rolled oats, chopped walnuts, almonds, chopped pecans, cashews, coconut flakes, light brown sugar, cinnamon and sea salt and mix together.
- Pour in melted coconut oil, maple syrup and vanilla extract and mix well until all the oats and nuts are lightly coated.
- Transfer to your parchment lined baking sheet and spread it out in an even layer.
- Bake for 12 minutes and then bring it out to stir. After stirring press it down again into an even layer.
- Return to the oven to bake for a final 12-15 minutes until golden.
- Let it cool completely, undisturbed, for at least 45 minutes, and then break it up into pieces with your hands. You can break it up into large or small pieces.
- Add dried cranberries and mix them in. And your granola is ready to serve.
Notes
- Nuts – feel free to use any mix of nuts that you like. You can also add seeds like sunflower seeds or pepitas.
- Coconut flakes – are optional but amazing in this granola.
- Light brown sugar – can be switched for dark brown sugar or coconut sugar.
- Coconut oil – should be melted first. If you’re not a fan of coconut flavor then you can use refined (flavorless) coconut oil, or switch it for avocado oil instead.
- Dried cranberries – you could switch these out for other dried fruits of your choice, banana chips, apple chips, raisins, chopped dates would all work great.
- Gluten free – simply choose oats that are certified gluten free.
- Storing: It stores beautifully in an airtight container for 7-10 days.
- Freezing: It’s freezer friendly for up to 3 months.
Love the recipe! I just have one question the granola stays in the oven or outside the oven for 45 minutes undisturbed? I left it inside the oven and it burned on me. Thank you!
Hi there. You should leave it on the counter after baking.
how many grams is one portion?
LOVE IT! Didn’t have brown sugar but used coconut sugar instead. Great just for snacking, but can’t wait to try it with a nut milk.
So glad you liked it Kim!
Excellent flavour. Great for a festive occasion.
Thanks Margaret!
Delicious! Thank you! I love granola and this was so easy to make.
So happy to hear that! Thanks Teresa!