Homemade Granola Recipe (Healthy, Vegan & Gluten-Free)
This easy homemade granola recipe is everything you want in a healthy breakfast — golden, crunchy clusters of oats, nuts, and seeds baked to perfection with maple syrup or honey. Naturally vegan, gluten-free, and endlessly customizable, this is the best homemade granola for yogurt, smoothie bowls, or simple snacking. Learn how to make granola at home with my tried-and-tested method for perfect crunch every time!
Ingredients
- 4 cups old-fashioned rolled oats - use certified gluten-free oats for a gluten-free granola recipe
- 1½ cups raw nuts and/or seeds - I use 1 cup chopped almonds + ½ cup pumpkin seeds
- 1 teaspoon fine-grain sea salt - or ¾ teaspoon table salt
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or avocado oil
- ½ cup pure maple syrup - or honey (can omit)
- 1 teaspoon pure vanilla extract
- 1 teaspoon cacao powder - optional, for a subtle chocolate flavor
Optional Mix-Ins (add after baking):
- ½ cup dark chocolate chips
- ½ cup dried berries or raisins
- ½ cup coconut flakes - stir in halfway through baking so they toast perfectly
Instructions
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts/seeds, salt, cacao powder, and cinnamon. Stir well.
- Add the melted coconut oil (or avocado oil), maple syrup (or honey), and vanilla extract. Stir until every oat and nut is evenly coated.
- Spread the granola mixture evenly on your prepared baking sheet.
- Bake for 21–24 minutes, stirring halfway through. For extra-clumpy granola, press the granola down gently with a spatula after stirring.
- Cool completely — don’t touch it! This helps it form big, crunchy clusters as it cools (about 45 minutes).
- Once cooled, break into chunks or stir for a looser texture. Add your mix-ins like dried fruit or chocolate chips if using.
- Serve over yogurt, smoothie bowls, or as a grab-and-go snack!
Notes
Storage & Shelf Life
- Store in an airtight glass jar or sealed container at room temperature for 1–2 weeks.
- For longer storage, keep in a freezer-safe bag for up to 3 months.
- If your granola softens over time, re-crisp in the oven at 300°F for 5–7 minutes.
Pro Tips
- For chunky granola clusters, add 1 tablespoon nut butter or tahini before baking and let it cool completely before stirring.
- Press down the granola halfway through baking for that “baked granola cluster” texture.
- Stir in coconut flakes halfway through baking to avoid burning.
- For a low-sugar granola, use ⅓ cup maple syrup and add 2 tablespoons unsweetened applesauce.
Variations
Chocolate Lovers’ Granola – Add extra cacao and stir in dark chocolate chips after baking. Tropical Granola – Add dried mango, pineapple, and toasted coconut halfway through baking. Nut-Free Granola – Skip nuts and use a mix of pumpkin, sunflower, and chia seeds. Protein Granola – Add 2 tablespoons hemp seeds and 1 scoop vegan vanilla protein powder after baking. Low Sugar Cinnamon Crunch Granola – Use less syrup and add extra cinnamon for natural sweetness. Baked Granola Bars – Press unbaked granola into a parchment-lined pan, bake 25 minutes, cool, and slice into bars. Nutrition Highlights- Around 230 calories per ½ cup serving
- Vegan, gluten-free, and refined sugar-free when made with maple syrup
- Rich in fiber, healthy fats, and plant protein
- Lower in sugar and oil than most store-bought granolas