The Best Vegan Granola Recipe

This granola is made for sprinkling – over yogurt bowls, smoothie bowls, a bowl of fresh fruit and almond milk, you name it! No oversized clusters to wrestle with, just light, crispy bites that actually fit on your spoon. Made with simple pantry staples like quick oats, maple syrup, and coconut oil, and then jazzed up with toasty pecans, pumpkin seeds, and cacao nibs.

Confession time: chunky granola just isn’t my thing. Gorgeous? Sure. Practical and easy to eat? Not so much. I’m all about granola that sprinkles! And bonus: this granola is great for making granola-crusted French toast because its smaller pieces mean it actually sticks.

In this recipe I stuck to my favourite ingredients that, in my opinion, make the BEST granola ever. But I also know everyone has difference preferences and dietary restrictions. The beauty of homemade granola is that you can use your favourite mix-ins like nuts, seeds, dried fruit or chocolate.

Liv’s secret to the perfect granola:

Making granola is so easy, yet also incredibly easy to burn! Have you ever made a batch that got a little too toasty around the edges, but stirred it together thinking it would be fine, only to end up tasting burned seeds and unwelcome smoky oats? My method will ensure this never happens again!

Bake the base of the granola first, then add the mix-ins and bake again. This ensures the granola has a chance to get nice and golden without the risk of burned nuts and seeds!

How to make your granola have chunks & clusters

I love the texture of this granola, but if you love a chunkier granola with those big crunchy clusters, the secret is all in the mixing and baking. Also, the sweetener you choose can have a big impact. A thicker, stickier sweetener like agave will help the granola stick together in clusters.

Press the mixture firmly onto your baking sheet into an even, compact layer before baking, and resist the urge to stir it too much. Let it bake mostly undisturbed until golden, then let it cool completely before breaking it into chunks. The cooling step is key! This is when the granola crisps up and holds its shape.

Light and Crispy Vegan Granola for Topping and Sprinkling

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• Author: Olivia Biermann
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: approx 2 cups

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Description

This is the vegan granola recipe I keep coming back to! And it is made for sprinkling – over yogurt, smoothie bowls, fresh fruit, you name it! No oversized clusters to wrestle with, just light, crispy bites that pour like magic and crunch like a dream.

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Ingredients

• 1 1/2 cups oats (I use quick oats)
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or agave
• 1/3 cup chopped pecans
• 1/3 cup pumpkin seeds
• 1/4 cup cacao nibs (can sub chocolate chips)

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Instructions

1. Preheat oven to 300 F. Line a baking sheet with parchment paper.
2. In a mixing bowl, add oats, cinnamon and salt and stir to combine. Add coconut oil and maple syrup and stir very well until combined and all oats are evenly coated.
3. Spread onto prepared baking sheet in a layer about 1/2 inch thick, smoothing it out with the back of a spoon and making the edges neat so no oats will burn or cook unevenly.
4. Bake in preheated oven for 15 minutes. Remove from oven, stir to incorporate edges into the middle and then add the pecans and pumpkin seeds. Flatten into a layer again and bake for another 5-7 minutes until lightly golden but not brown.
5. Remove from oven and add cacao nibs. If using chocolate chips instead, let it cool before adding so they don’t melt.
6. Once cool, add to a glass jar or Tupperware and store at room temperature up to 2 weeks.

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Notes

Once the granola is completely cooled, transfer it to an airtight container and store at room temperature for up to 2 weeks.