Go Back
Vegan Granola Recipe

Crunchy Vegan Granola Recipe

Golden clusters of crunchy vegan granola can completely change your breakfast routine by adding texture, flavor, and lasting energy to simple yogurt bowls or smoothie bowls.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 Serving
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 cups old-fashioned rolled oats
  • 1 cup raw almonds, roughly chopped
  • 1 cup pecans, roughly chopped
  • ½ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ½ cup unsweetened shredded coconut
Sweetener and Binding Ingredients
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
Flavor Ingredients
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
Mix-Ins After Baking
  • ½ cup dried cranberries
  • ¼ cup raisins

Method
 

  1. Preheat the oven to 325°F and line a baking tray with parchment paper. Mix the oats, nuts, seeds, coconut, cinnamon, and salt in a large bowl until evenly combined.
  2. Whisk together maple syrup, melted coconut oil, almond butter, and vanilla extract in a separate bowl until smooth. Pour the mixture over the dry ingredients and stir thoroughly so everything is evenly coated.
  3. Spread the granola mixture evenly onto the prepared tray and gently press it down with a spatula to help create crunchy clusters during baking.
  4. Bake the granola for 15 minutes, stir carefully, then bake another 12–15 minutes until golden brown and fragrant. Watch closely near the end to prevent burning.
  5. Let the granola cool completely on the tray before adding dried cranberries and raisins. Break into clusters and store in an airtight container.
  6. Serve over vegan yogurt, smoothie bowls, or fresh fruit for a healthy breakfast or snack with crisp texture and toasted flavor.

Notes

  • Pressing the granola mixture lightly onto the tray before baking helps create larger crunchy clusters that hold together better after cooling.
  • Allowing the granola to cool completely before stirring is essential because the crisp texture develops during the cooling stage rather than inside the oven.
  • Using rolled oats instead of quick oats creates a sturdier texture that stays crunchy longer during storage and serving.
  • Rotating the baking tray halfway through cooking helps the granola brown evenly and prevents hot spots from burning the coconut or nuts.
  • Adding dried fruit after baking keeps the fruit soft and chewy while protecting it from becoming overly hard in the oven.