You are going to love this 4 ingredient vegan granola recipe! It’s so easy to make, naturally sweetened, gluten free, dairy free and perfect for breakfast, a snack or dessert!
Why this recipe works
- Made with just 4 ingredients in under 30 minutes, this granola is the perfect homemade snack!
- Vegan granola is perfect for adding to parfaits, serving on smoothie bowls, on oatmeal or eaten as a snack right out of your hand! And it’s so simple to make!
- Making homemade granola is inexpensive and you get to control the quality of the ingredients! No high fructose corn syrup or granulated sugar here!
- This crunchy vegan granola recipe is easily customizable too!
Ingredients
- Gluten free rolled oats (or old fashioned oats) – these oats are perfect for making granola
- Maple syrup – for sweetness and to help the granola form into clusters. If you don’t have maple syrup you can also try brown rice syrup or honey (not vegan)
- Avocado oil – Avocado oil is used because it doesn’t have a strong flavor. You can also use unrefined coconut oil (melted) or extra virgin olive oil.
- Cinnamon – cinnamon provides extra sweetness and makes the house smell amazing when cooking.
Instructions
- Preheat the oven to 350F
- In a large bowl combine the gluten free oats, maple syrup, avocado oil and cinnamon. Stir well. Let sit at least 2 minutes. Stir again.
- Add parchment paper or a silicone liner to an extra large half-sheet pan (which is the size of your oven). If you don’t have a large sheet pan, you will want to prepare 2 sheet pans.
- Add the granola mixture to the sheet pan and use the back of your spoon to even it out, spreading it into one uniform layer (that is not too thick).
- Use the back of a spoon or a large spatula, press down on the granola mixture, really packing it down. This will help the clusters to form during cooking.
- Place the granola in a 350F oven for 21 minutes. Take out immediately.
- Let the granola cool completely (about 15-20 minutes) before you try to break it into clusters.
- Once cooled completely, add to a glass container and store in the fridge.
How long can you store granola?
You can store this homemade vegan granola for up to 1 week in the fridge (for best texture and taste). You can also store it in individual portions in the freezer for a longer storage life (up to 3 months).
Other add in’s to change the flavor
- Coconut flakes (buy toasted coconut flakes and add them after cooking or add coconut flakes half way through baking so they don’t burn)
- Chocolate chips (add at the end after granola is completely cooled off)
- Cacao nibs (add at the end after granola is completely cooled off)
- Dried fruit (add after cooking)
- Nuts (walnuts, pecans, almonds, pistachios, cashews, pumpkin seeds, sunflower seeds)
- Change the flavor with pumpkin spice instead of cinnamon!
FAQ’s
Can I cut back on the maple syrup?
This recipe can be cut down to 1/3 of a cup of maple syrup and it still form clusters. However, anything lower than 1/3 cup of maple syrup and the granola doesn’t form clusters very well.
What if the granola doesn’t form clusters?
Be sure to really press down with a spoon or a spatula when the granola is raw. Also make sure that you give the granola time to cool completely before breaking it apart. Use a large spatula and go slowly.
What are some ways to use granola?
- On smoothies
- On yogurt parfaits
- As cereal with some fresh berries and milk of choice
- On oatmeal or cauliflower oatmeal (for crunch)
- On top of protein pudding for crunch and added carbs
- As a snack right out of your hand (my personal favorite)
If you love this recipe you should try:
4 Ingredient Vegan Granola
$5.76 Total/$0.36 ServingGuided Recipe Video
Ingredients
- 4 cups rolled oats (or old fashion oats, gluten free) - $1.60
- 1/2 cup maple syrup (see notes) - $2.50
- 1/4 cup avocado oil (see notes) - $1.41
- 1 tbsp cinnamon - $0.25
Instructions
- Preheat the oven to 350F
- In a large bowl combine the oats, maple syrup, avocado oil and maple syrup. Stir well. Let sit at least 2 minutes and stir again, giving the oats a minute to soak up the liquid.
- Line a large baking sheet (or 2 smaller baking sheets) with parchment paper or silicone liners. Spray with non-stick spray.
- Pour the granola onto the pan (or divide it between 2 pans evenly). Use the back of a spoon or a spatula to evenly distribute the granola into one layer on the baking sheet.
- Once the granola is in one layer, use the back of a spoon or spatula and press down firmly on the granola. This will help make the clusters form.
- Bake in the 350F oven for 21 minutes.
- Take out of the oven and allow the granola to cool completely for 15-20 minutes.
- Carefully break up the granola. Store in an airtight container after fully cooling.
Notes
- Coconut flakes (buy toasted coconut flakes and add them after cooking or add coconut flakes half way through baking so they don’t burn)
- Chocolate chips (add at the end after granola is completely cooled off)
- Cacao nibs (add at the end after granola is completely cooled off)
- Dried fruit (add after cooking)
- Nuts (walnuts, pecans, almonds, pistachios, cashews, pumpkin seeds, sunflower seeds)
- Change the flavor with pumpkin spice instead of cinnamon!
Nutrition Information
IN THIS FREE EBOOK
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