Look no farther because this is the BEST homemade vegan granola recipe. A great option for meal prep that is easily mixed up in just one bowl. This granola recipe is chock full of nutrient dense nuts and seeds for a healthier homemade breakfast or snack option.
I am not joking when I tell you this is the BEST homemade vegan granola recipe. Not only do I need to keep this delicious granola stocked in the pantry for the week, but it makes the house smell amazing. Seriously, I wish I could get a candle made that smells like this granola cooking!
I don’t know what it is about homemade granola, but it always tastes so much better than even the most expensive granola you can buy in the store. Maybe it has something to do with the freshness? I also like making my own granola because I can choose what gets added in. I like a higher ratio of nuts/seeds to oats, ie. extra crunchy! Plus, all those nuts and seeds provide protein and healthy fats.
Why You’ll Love this Recipe
- Made in just one bowl with pantry friendly ingredients.
- Naturally sweetened with maple syrup.
- Can be easily customized with different nuts, spices, and dried fruit.
- Great for meal prep on the weekends for a healthy breakfast option all week long!
Ingredient Notes and Nutrition Benefits
- Old-Fashioned Oats: Make sure to buy gluten-free certified old-fashioned oats if you want to make a gluten free granola. Oats are a great source of soluble fiber which helps lower LDL (bad) cholesterol.
- Almonds: Almonds are one of my favorite healthy snacks because they provide so many nutrients like vitamin E, calcium, phosphorus, riboflavin, and heart healthy fats.
- Pecans: Like most nuts, pecans are also a good source of vitamin E which is a powerful antioxidant and important for the maintenance of healthy skin.
- Hemp Hearts: Hemp hearts are a good source of protein and omega-3 fats just like chia seeds and flax seeds.
- Chia Seeds: Chia seeds pack a lot of nutrition into their tiny form including heart healthy omega-3 fats, fiber, and protein. Speaking of protein, chia seeds are a complete protein which means they contain all 9 of the essential amino acids.
- Ground Flax Seeds: Using ground vs whole flax seeds is best because whole flax seeds just pass through your GI system so you miss out on the healthy benefits. Like oats, flax seeds can also lower cholesterol and they are a good source of heart healthy omega-3 fatty acids.
- Pepitas: Also called pumpkin seeds, these little seeds are a good source of zinc which is important for all kinds of things like cellular structure to gene expression.
- Maple Syrup: For the best flavor, make sure to use real maple syrup rather than pancake syrup or maple flavored syrup (which is usually just corn syrup). Real maple syrup has so much more flavor than the fake stuff!
- Olive Oil: I like using olive oil rather than any other oils like coconut in this granola because olive oil is rich in monounsaturated fats rather than saturated fats. Plus, I like the way the flavor balances out some of the sweetness from the maple syrup.
For even more of a deep dive into the health benefits of flaxseeds and chia seeds, check out my post, Flaxseeds vs Chia Seeds: Which one is Healthier?
How to Make this Recipe
STEP 1: Add all of the granola ingredients (except the coconut) to a bowl and still well. Transfer to a rimmed baking sheet and bake for 20-25 minutes at 350 degrees Fahrenheit.
STEP 2: At about 18 minutes in the oven, you’ll stir in the coconut to get nice and golden brown with the rest of the granola.
STEP 3: Allow to cool completely on baking sheet before breaking apart and storing in an airtight container.
Chunky Granola Tips:
- Line your baking sheet with parchment paper so that the maple sticks to the granola and doesn’t stick to the pan.
- When speaking the granola onto the baking sheet, lightly press everything together onto the pan in one large mass. You want everything to be touching so that the individual oats/nuts/coconut stick together as they bake.
- Make sure to let your granola cool completely before transferring it into a storage container. The cooling time allows the sugar in the maple syrup to harden again and allow the clumps to form for a chunky granola.
Frequently Asked Questions
Is granola healthy?
You bet! Some granolas you buy in the store can be loaded with sugar and often use sweeteners like corn syrup, evaporated cane juice, etc. However, making a homemade granola like this recipe allows you to naturally sweeten it with maple syrup. Plus, you can load it up with healthy stuff like nuts and seeds. See the ingredient notes above for more about the specific health benefits of this recipe.
Worried about the higher calorie/higher fat content of nuts and seeds? Research shows that eating nuts regularly does not increase your risk of weight gain, in fact, consuming nuts in place of other unhealthy foods can likely help you regulate your weight.
The granola should look dry and the oats have turned a nice golden brown. Try not to overcook your granola or it could become bitter.
This homemade granola will last 3-4 weeks in the pantry in an airtight container. To store longer, transfer to an airtight container or ziplock bag and store in the freezer for up to 6 months.
What to eat with homemade granola?
There are so many great ways to enjoy this homemade vegan granola recipe. Here are a few of my favorites:
- pour some in a bowl with some soy milk and fresh fruit.
- serve over top of your favorite vegan yogurt with fruit.
- use it on top of a simple chia pudding.
- sprinkle on top of a smoothie or smoothie bowl.
- eat it on its own as a tasty snack!
Looking for more tasty breakfast recipes?
The BEST Homemade Vegan Granola
- 2 1/2 cup certified gluten-free old fashioned oats
- 3/4 cup unsalted almonds, chopped
- 1/2 cup pecans, chopped
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup hemp hearts
- 3 tablespoons ground flax seed
- 3 tablespoons chia seeds
- 1/2 cup maple syrup
- 1/2 cup olive oil or your preferred oil – coconut, canola, etc.
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt less if using regular table salt
- 1 cup coconut flakes, unsweetened
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Mix all ingredients except the coconut flakes in a large mixing bowl with a wooden spoon.
- Transfer to parchment lined baking sheet and spread out evenly. Bake for 20-25 minutes or until golden brown. Halfway through baking add the coconut chips and stir. (Don’t add the coconut at the beginning of baking or it will burn.) If chunky granola desired, pat down with the wooden spoon or a spatula to create an even layer.
- Transfer to a cooling rack and allow to cool completely before breaking into chunks.
- Store in an airtight container at room temperature for 1-2 weeks or in the freezer for up to 3 months.
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Comments & Reviews
Just made this recipe with some adjustments and it’s absolutely delicious, thank you! Sharing adjustments in case it’s of interest to others: I used slightly less than 1/2 cup of coconut oil and only 1/4 cup of maple syrup.
Question – my family likes to add different types of nuts as a topping with our granola. If I left out the pecans and almonds, would you recommend I adjust the remaining ingredients – namely oil, syrup, and maybe oats?
Deborah Murphy MS, RDN says
So glad you enjoyed it! I have made this recipe with both different nuts OR no nuts at all and it still turned out great. From my experience, there’s no need to adjust any of the other remaining ingredients (oil/syrup/oats) when leaving out the nuts.
Just I made this delicious granola, I love it
Patti Raggets says
Literally just made this! Delicious So easy. Thank you Debbie
Dietitian Debbie says
So glad you enjoyed it! I make it often – it’s so good!