You’ll love this healthy granola recipe because it’s easy to make in less than 30 minutes and will give you sustained energy for many hours thanks to its wholesome ingredients. Check out our best vegan breakfast recipe collection!
Ingredients
Instructions
Serving Suggestions
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Would you believe us if we told you that you could make tasty and crunchy granola without oil and well within 30 minutes? We couldn’t believe it until we tried substituting tahini and maple syrup for oil and sugar. And let me tell you; we are obsessed with this homemade granola because: We have nothing against oil and happily use good quality extra virgin olive oil in most of our recipes. It’s just that oily granola is not our thing, especially when having it for breakfast or as a casual snack. Give this a try, and let us know. We think you’ll fall in love with it and won’t make any other granola recipe. Old-fashioned oats are a wholesome and healthy ingredient because they are unrefined, fiber-rich (about 12%), heart-healthy, and have a high protein content (11 to 15%). Combined with nuts and seeds, they are one of the most nourishing breakfasts we can think of. Oats are theoretically gluten-free; however, if you are allergic to gluten, read the label for certified gluten-free oats.
Nuts
You can use any nuts for this homemade granola recipe. Since we make this recipe all the time and want to keep the cost down, we like to use almonds and walnuts because they are cheaper than most other nuts, at least where we live. Hazelnuts, pecans, cashews, macadamia, peanuts, pistachios, and pinenuts work equally well.
Seeds
We use a mix of chia seeds, flaxseed, and sunflower seeds. They are crunchy and packed with healthy fats, and we love them. You can also use pepitas, pumpkin seeds, and hemp seeds.
Tahini
Tahini is a natural and wholesome ingredient that allows us to replace oil in one fell swoop. It also adds a ton of flavor and nutty, earthy notes and makes the granola crunchy. Use tahini from 100% hulled sesame seeds for the best results. It should look light in color and have a pourable consistency. Avoid dark sesame paste because its flavor can get too bitter. Substitute 1/3 cup of avocado oil, coconut oil, canola oil, sunflower oil, or extra virgin olive oil for tahini.
Maple syrup
Maple syrup is the perfect sugar replacement here. However, while it is a natural sweetener, it still counts as added sugar, so go easy with it. Substitute honey or agave syrup for maple syrup. We find syrups to be better for granola than white or brown sugar.
Cinnamon
Add more or less cinnamon based on your preferences. Also, if you make this homemade granola recipe close to the winter holiday, you can add other spices like ginger, nutmeg, pumpkin spice, all-spice, or cloves to make it extra festive and wintery.
Vanilla extract
Vanilla extract is optional, and this recipe is undoubtedly delicious without it. However, we like to add some when we have it in our pantry because it makes the granola more aromatic.
Salt
A pinch of salt – we recommend sea salt – helps make the other flavors pop as the granola touches your tongue. Therefore, we strongly recommend it; however, if you are on a low-sodium diet, you can omit the salt.
Optional mix-ins
Raisins or other dried fruit like dried cranberries, cherries, dates, figs, apricots, and mango. Chop them up if large;Dark chocolate chips;Coconut flakes: add them when you stir the granola after baking for 15 minutes.Orange zest or lemon zest to make a fruity, citrusy granola.
We recommend mixing chocolate chips, orange zest, or coconut flakes and dried mango pieces. Add tahini, maple syrup, cinnamon, vanilla extract, and salt to a medium bowl. Whisk until well combined and set aside. You should have a thick and smooth paste that tastes delicious. Coarsely chop the nuts with a knife or crush them with your hands. To a large bowl, add rolled oats, chopped nuts, and seeds, and mix to combine. Pour the tahini-maple mixture into the bowl with the dry ingredients. Stir and mix with a spatula until your homemade granola mixture is well combined. Spread the granola mix onto the baking sheet. It should cover almost the whole tray. Flatten it with a spatula and try to make one single large compact slab. Bake in the oven at 350°F or 180°C for 15 minutes; take it out, break it off and stir it with a spatula, flatten it and recompact it on the same tray. Tip: if you like extra clumpy granola, press it down into a compact layer after stirring it. Bake for 5 – 10 more minutes, until lightly golden brown, then take it out of the oven and let it cool down at room temperature for about 20 minutes. Your homemade granola won’t be crunchy right out of the oven and will crisp up as it cools down. Once cold, you’ll have big chunks of super crunchy granola with a light and crisp texture. Break off larger pieces with your hands and store the granola in an airtight container like a mason jar or Tupperware to keep the crunch. We recommend it with dairy-free milk instead of sugary cereal or with plain Greek yogurt or dairy-free yogurt, topped with either blueberries and raspberries or with pomegranate seeds, mint leaves, and a drizzle of maple syrup.
Make Ahead & Storage
Make Ahead: this healthy granola is the queen of make-ahead meals. It stays crunchy for weeks if you keep it in an airtight container. Room temperature: we keep this at room temperature in a sealed jar or airtight container for up to 3 weeks, although it never lasts more than one week in our home. The granola stays crunchy, no problem. We don’t recommend keeping it in the refrigerator. Freezer: to store homemade granola for longer, let it cool down completely, then transfer it into a freezer-friendly bag and freeze it for up to 6 months. Thaw: let it defrost at room temperature for a few hours, or overnight, before eating it.
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You’ll love this healthy granola recipe because it’s easy to make in less than 30 minutes and will give you sustained energy for many hours thanks to its wholesome ingredients.” player-type=”default” override-embed=”default”]
