Today we’re making a super simple vegan granola recipe that you can use for breakfast, snacks or even a healthy dessert option.
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30 minute granola
If you’ve ever tried going vegan you know finding breakfast options that don’t include eggs, sausage or dairy of some sort can be surprisingly difficult. Especially when you’re in a pinch.
Enter this granola recipe that’s vegan, gluten free and comes together in under 30 minutes. Not to mention it doesn’t require any fancy tools or directions.
It’s as easy as 4 ingredients, mixed in a bowl and baked in the oven. The best part? You probably already have the ingredients in your kitchen!
To make this vegan granola recipe you will need oats, nuts and maple syrup.
If you’re gluten intolerant you will want to make sure you’re using gluten free oats. I like this kind from Bob’s Red Mill. Otherwise, any kind of oats will work. I haven’t tried using steel cut oats but I’m sure it would add a fun texture. If you try it, be sure to let me know in the comments!
In addition to oats, it’s fun to use your favorite kind of unsalted nut in your granola. I’ve tried almonds, cashews and hazelnuts, but you can use however few or many varieties of nuts you want.
For today, I’m using a mix of macadamia nuts and pistachios. If all you have on hand are salted nuts, just skip the additional salt.
As for sweeteners, I like using maple syrup because it adds natural sweetness and coats the oats evenly. You could also use agave nectar or melted honey, just remember that with the addition of honey, the recipe would no longer be vegan.
Fun add ins
If you consider yourself somewhat of a granola connoisseur, you likely already have plenty of ideas for how to take this granola in your own direction.
One of the best things about making your own granola is how creative you can get! Here are some of my favorite add ins that can be tossed into your granola before storing in an airtight jar:
- Freeze dried strawberries
- Any kind of dried fruit
Storage & recipe ideas
Once you’ve tossed all the ingredients together, baked them in the oven and cooled to room temperature, it’s time to store your granola. It keeps best in an airtight container (I like to use glass jars but I’ve also had success with plastic zip lock bags) in your fridge for up to a week.
It will last even longer if you keep it in the freezer, but that results in a texture that isn’t for everyone.
This vegan granola recipe is awesome on it’s own but is also a wonderful add in to other snack/recipe ideas.
Here are some of my favorite ways to use it:
- Trail mix - throw some granola in a bag with chocolate chips, pretzels, and dried fruit for your own homemade trail mix
- Granola parfaits - layer yogurt, fresh fruit and granola together for an awesome breakfast parfait
- Breakfast cereal - pour your granola in a bowl with some homemade oat milk for an easy vegan breakfast
How to get thick granola chunks
If you’re a granola lover you know exactly what I’m talking about when I say ‘thick granola chunks’.
I mean those big pieces of granola that get stuck together in the baking process. AKA, the best part.
Something about those chunks is just so satisfying. And I’ve got the best trick to make sure you have plenty of them in your batch of this vegan granola.
The trick? Letting your granola cool completely before touching it. That means resisting every urge you have to poke and prod at your granola when it comes out of the oven. Then, it’s as simple as scooping your granola up with a spatula, to make sure the thick pieces stay together and don’t fall apart.
It may sound simple, but this easy hack will ensure thick granola chunks in every batch you make.
This recipe does not contain the following allergens (read more about this on my disclosure page):