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Granola and lemon yogurt bowl covered in blueberries with a spoon and granola crumbs on a table.

The Best Vegan Granola Recipe (gf)

Author: Tracy Halasz

Ingredients

  • ½ cup coconut oil
  • ⅓ cup brown sugar
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla
  • 3 ¾ cups rolled oats
  • 1 cup shredded coconut, unsweetened
  • 1 ½ cups nuts/seeds
  • 1 ½ teaspoons ground cinnamon
  • ¼ - ½ teaspoon sea salt
  • ½ cup raisins/cranberries

OPTIONAL Add Ins

  • 2 tablespoons hemp hearts (chia seeds or ground flax seeds)
  • ½ cup chocolate chips

Instructions

  • Preheat oven to 325º F
    Cover baking sheet with parchment paper.
  • Heat the sauce ingredients: Combine the coconut oil, brown sugar, and maple syrup in a large glass measuring cup and microwave it for ~30-40 seconds until the coconut oil is melted. Whisk in the vanilla. *Alternatively, place the ingredients in a saucepan over medium-low heat until the coconut oil is melted (~2 minutes). Stir in the vanilla.
  • Combine the dry ingredients: In a large mixing bowl, combine the oats, coconut, nuts/seeds, cinnamon, hemp hearts (chia seeds), and salt. Stir to blend.
  • Stir together: Pour the melted coconut oil-maple syrup mixture over the dry ingredient and stir to combine thoroughly. Spread the mixture on the prepared baking sheet in an even layer then press down and smooth using a spatula or measuring cup.
  • Bake: Bake for 20 minutes without stirring. Rotate the baking sheet. *Bake another ~6 minutes until lightly golden with crisp edges. Remove from the oven and let cool completely on the baking sheet for ~30 minutes.
  • Serve: Break into chunks, add dried fruit chocolate chips as desired.
  • Storing: Store in an airtight container or bag at room temperature for several weeks. Can be frozen for several months if needed.

Notes

Add ins: For an extra boost of nutrients and plant protein, I love adding hemp hearts. Sub chia seeds and/or ground flax seeds instead.
Salt: If using iodized table salt instead of fine sea salt, start with ¼ teaspoon, stir in and taste adjusting to your preference. The salt will enhance and balance the sweet flavors in the granola, but it shouldn't taste 'salty'.
*Cook time: The cook time will be impacted by the baking sheet you use, how hot your oven runs, how thick you spread the granola mixture, and the type of sugar/sweetener you use (see tips above). If cutting the recipe in half, keep your eyes on the granola and drop the cook time as needed.
Store: Store in an airtight container on the counter for several weeks (it will never last that long!).