I love granola, and it is a staple pantry item at my house. However, finding an inexpensive vegan granola is difficult, and finding any gluten-free vegan granola is just about impossible. So, I have been making my own basic granola for years now. It costs me $5.30 to make 21 oz with gluten free oats, and should be about $4.50 if you use regular oats. I think this recipe is pretty perfect with its crunchy clusters of coconut almond goodness! You can add dried fruit or cinnamon if you like, but I prefer it plain. Here are the ingredients you need for my basic granola:
Preheat your oven to 325 degrees Fahrenheit, then get your pans ready. You will need a half-sheet pan, a quarter-sheet pan, and some parchment paper. (You can use a 9″ x 13″ pan if you don’t have a quarter-sheet pan and you can spread the granola out onto two pans in the second step if you don’t have a half-sheet pan.)
Cut a piece of parchment paper to fit the half-sheet pan and then set it aside:
Mix the oats, chopped walnuts, coconut, and flax together in a large bowl:
The order of these next directions really does matter if you want an evenly blended syrup. Start by melting the coconut oil in a small bowl, then add the almond extract:
Next, add the vanilla and whisk well to combine:
Add the vegan honee, and whisk again:
Add the vegan brown sugar and salt, then whisk well:
Heat the syrup mixture in the microwave for 45 seconds, whisk it, then heat for another 45 seconds. It should be boiling, so if it isn’t, heat for another 10 to 15 seconds. Whisk well, then pour the hot syrup over the oat mixture:
Stir the syrup in with a spatula, then mix it in really well by hand once the syrup is cool enough. Really work the syrup into the dry ingredients, squeezing the mixture many times:
Move the parchment you cut to fit the half-sheet pan into the smaller quarter-sheet pan. The edges will overhang and that is ok. Dump the oat mixture onto the parchment paper and spread it out:
Now, press the mixture firmly into the pan:
Bake the granola for 20 minutes at 325 degrees Fahrenheit, then cool on a rack for 15 minutes. Leave your oven on while the granola is cooling.
Once the granola has cooled for 15 minutes, slide the parchment over onto the half-sheet pan:
Break the granola up into clusters, then put the pan in the oven and bake for 30 minutes at 275 degrees Fahrenheit. Be sure to turn the temperature down!
Here is what it should look like once it is baked:
Cool on a rack for ten minutes, then slide the parchment off the pan onto your table. The granola will be quite soft when it comes out of the oven, but will harden and crisp up as it cools:
Here is a close up of the finished granola:
Once the granola is completely cool, store it in an airtight container and use within a few weeks. If you won’t use it that quickly, store your granola in the freezer.
It is great with any non-dairy milk!
You can make a delicious trail mix with granola, vegan chocolate chips, and dried fruit:
Or, make a beautiful parfait with granola, fruit, and vegan yogurt or ice cream!
How to Make Vegan Granola
Make your own vegan granola at home! Make it gluten free as well by using certified GF oats!
- 270 g (3 c) Rolled Oats (gluten free or regular)
- 90 g (3/4 c) Chopped Walnuts
- 90 g (1 1/2 c) Unsweetened Shredded Coconut
- 30 g (1/4 c) Ground Flaxseed meal
- 56 g (1/4 c) Coconut Oil
- 2.5 g (1/2 tsp) Almond Extract
- 10 g (2 tsp) Vanilla Extract
- 115 g (1/3 c) Vegan Honee or Dark Agave Syrup
- 75 g (1/3 c packed) Vegan Brown Sugar
- 5.6 g (7/8 tsp) Salt
Preheat your oven to 325 degrees Fahrenheit. Cut a piece of parchment paper to fit a half-sheet pan, but then place the paper in a quarter-sheet pan. The edges of the paper will overhang, but this is ok.
Mix the oats, nuts, coconut, and flaxseed meal in a large bowl and set aside.
Melt the coconut oil in a small bowl, whisk in the extracts, then whisk in the vegan honee.
Add the vegan brown sugar and the salt. Whisk again until well combined. Heat the syrup in the microwave for 45 seconds, whisk, then heat for another 45 seconds. The syrup should be boiling. If it isn't, heat for another 10 to 15 seconds.
Pour the hot syrup over the oat mixture and stir to combine. Once it is cool enough to handle, mix with your hands. Really work the syrup into the dry ingredients, squeezing the mixture many times.
Dump the mixture onto the parchment-lined quarter-sheet pan, and spread it out evenly. Press the mixture firmly into the pan. Bake for 20 minutes at 325 degrees Fahrenheit.
Remove the pan from the oven, but do not turn your oven off. Let the pan cool on a rack for 15 minutes.
Transfer the granola on the parchment paper to a half-sheet pan. Break the granola up into clusters, and spread them out evenly over the pan. Reduce the oven temperature to 275 degrees Fahrenheit, and bake the clusters of granola for 30 minutes.
Let the pan cool on a rack for 10 minutes, then slide the parchment with the granola onto a table to finish cooling. The granola will be quite soft when it is first out of the oven, but will harden and get crisp as it cools.
Once the granola is completely cool, transfer it to an airtight container. Use within 2 to 3 weeks. Store any that won't be used that soon in an airtight container in the freezer.