14 Simple Vegan Granola Recipes (2024)

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Behold, breakfast made better! Here are 14 EASY vegan granola recipes to make your mornings more delicious and nutritious.

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Aquafaba Granola (Oil-Free!)

An easy-to-make vegan, gluten-free granola made oil-free thanks to aquafaba! Just 9 ingredients and simple methods required. A delicious, naturally sweetened breakfast or snack!

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Simple Grain-Free Granola

30-minute grain-free granola packed with seeds, nuts, and coconut. It’s naturally sweetened! Vegan, gluten-free, and the perfect healthy, protein-rich breakfast or snack!

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Strawberry Coconut Granola

Easy, 30-minute granola infused with coconut, naturally sweetened with maple syrup, and mixed with crunchy freeze-dried strawberries!

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7-Ingredient Quinoa Granola

Naturally sweetened, 7-ingredient quinoa granola with almonds and oats! A healthy, protein-packed breakfast or snack with a serious crunch.

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Gingerbread Granola

10-ingredient, 30-minute gingerbread granola sweetened with molasses and tossed with cinnamon, ginger, and cloves for that perfect gingerbread flavor.

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All commentsI made thisQuestions

Inês says
May 16, 2022 at 5:56 pm
Hi! Can’t wait to try some of this recipes. Much, much in love with the super chunky coconut granola.
Is it possible to turn one of these recipes savory? How? Which one is better to try it? Thank you.
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- Support @ Minimalist Baker says
  May 16, 2022 at 6:14 pm
  Hi Inês, That’s a neat idea! Without sweetener, it won’t stick together as well. The Simple Grain-Free Granola would be our top pick, leaving out the dried blueberries and cinnamon and maybe adding Everything Bagel Seasoning? Or have you seen our Curry Spiced Cashews – that might be more what you’re looking for. Hope that helps!
  Reply
Catherine says
March 26, 2022 at 6:01 am
Hello, I’ve been following your blog and recipes for a while now – love the golden milk!
I’ve been recommended to add more nuts and seeds into my diet, particularly with granola, but I have a couple of questions, first:
I don’t like super-crunchy, rock-hard food that feels like I’m about to break all my teeth. How can I avoid this if I make a batch of granola?
Similarly, I hate finding big lumps of one solid, whole nut in anything, so could I whizz them up in a chopper to make them into smaller pieces, first?
Finally, do I need to soak the nuts before I put them into a granola recipe? I have cashews and almonds in my storecupboard at the moment.
Thank you! :)
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- Support @ Minimalist Baker says
  March 26, 2022 at 4:22 pm
  Hi Catherine, you can definitely chop them up first. We do that in a food processor for our Sea Salt Chocolate Granola. As for not wanting them to be hard, you can limit the bake time or opt for seeds instead! No need to soak them, but if you do, that might help them be more tender, but it could also make it soggy.
  Reply
Hailey says
June 30, 2021 at 8:26 am
Hi, I can’t seem to find a way of contacting you personally. But I have a few questions. I would like to learn how to make granola. This is a recent liking in our family would love to run with it. If I could make it with stuff I can use up that would be fantastic. Is there a platform idea that can help with making it out of what I got? I recently tried teff grains, has a porridge, but the grain-like texture has put me off. But.. to use it up would be fantastic for its high calcium content. And this is one way to do this. Plus healthy for kids. I have oats, we like crunchy chunky bits, kids love fruit, one likes raisins, love dates. Can I add fresh fruit? When baking it in the oven does that preserve the fruit? So many questions when I’m thinking of a recipe that I can apply to make and use up what I got.
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- Support @ Minimalist Baker says
  June 30, 2021 at 9:15 am
  Hi Hailey, we’d suggest looking at our various granola recipes for inspiration and a general framework of ingredients. We’ve never experimented with teff in granola, but it could perhaps be used similarly to quinoa. It might burn though because it’s quite small. We would suggest sticking to dried fruits vs. fresh because fresh won’t dry out enough in the oven to be preserved. Though we have seen banana work! With other fresh fruits, you’d likely need to dehydrate them first. Hope that helps!
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Esther says
April 19, 2021 at 8:30 pm
whoa! these look so yummy, I can’t wait to make them tonight. Seeing the quinoa granola sparked my question: have you ever made granola with lentils? (how do you think that would go? :0)
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- Support @ Minimalist Baker says
  April 20, 2021 at 10:34 am
  Yay! Hope you love them, Esther. We’ve never made granola with lentils but let us know how it goes if you try it! xo
  Reply
Linda says
March 23, 2020 at 2:44 am
It’s so good!! I made the super chunk coconut but didn’t want it super chunked so I just stirred it up before flipping it in the oven. I added chopped up apples, bananas, pumpkin seeds, dried blueberries, pure choc chips. So incredibly tasty!!
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- Support @ Minimalist Baker says
  March 23, 2020 at 11:57 am
  Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
  Reply
Vegan Alaskan says
September 25, 2018 at 3:24 pm
I made the gingerbread granola and it was amazing! I used a combination of pecans, almonds, pumpkin seeds, and ground flaxseed. I omitted the dry sugar, but doubled the molasses. I think the molasses substitution caused it to be more ‘wet’ going into the oven, so I needed to bake it longer. Nevertheless it turned out great. Thanks for the great recipe!
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Cheli W. says
August 26, 2018 at 7:14 am
Thank you so much for sharing such amazing and yummy recipes! I just wanted to let you know that YOU are my favorite baker/chef! When I need to look up a recipe, you are my go to person! We have made numerous recipes, created by you, and I must say they have all turned out delicious…and oh so nutritious! God bless you and all you do! ?
Cheli from NB, Texas
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- Support @ Minimalist Baker says
  August 26, 2018 at 7:21 pm
  So kind! We are glad you have been enjoying our recipes, Cheli!
  Reply
Mario Awkward says
July 31, 2018 at 6:47 pm
This is exactly what I was searching for. Even after looking over a number of other posts, here is the one I find most useful.
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J says
April 24, 2018 at 10:33 am
Why is one of these recipes with honey?
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- Support @ Minimalist Baker says
  April 24, 2018 at 2:13 pm
  Hi J! Feel free to use maple syrup or agave in place of honey!
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Dana says
August 26, 2015 at 7:34 pm
You read my mind! again! I am staying at an Air B&B and the host makes her own amazing granola. It made me search online for vegan granola ideas. Seriously, this was only yesterday. Thank you soooo much!
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elaine says
August 13, 2015 at 10:48 pm
Before I turn in tonight, I want to tell you how much I enjoy getting your recipes. I actually haven’t made anything yet, but I’m going to. Starting with your granola recipes. Being a “child of the 60’s”, that seems like a great place to start:)
I also want to compliment you on the fantastic photography. WOW!!! Very impressive, and so visually appealing.
I’m anxious to try the mango (marriage saver) smoothie/mask. My husband and I have been married for almost 43 years, but I don’t think it could hurt to bank something:)
I hope all is going well with you and yours,
elaine
Oregon Coast
Reply

FAQs

What ingredient makes granola stick together? ›

Clumpy Granola Method: Add Whole Wheat and Almond Flour

First, it adds a combo of whole wheat flour and almond flour (or almond meal), which act as a binder to hold the oat mixture together. Second is the bakeware. This recipe opts for a 9×13-inch baking pan instead of the standard rimmed sheet pan.

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Why are homemade granola not crunchy? ›

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

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What is the binder in granola? ›

The binder is what helps the base ingredients clump together into clusters. Traditionally this is usually a sugar syrup, but it's possible to use any ingredient that has the power to bind. Egg - Egg whites are a great binder for granola if you are trying to avoid sugar.

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What is the best binder for granola? ›

Nut butter is a super flavorful fat that serves multiple purposes in granola. It acts as a binding agent—along with additional coconut oil and whatever natural sweetener I've chosen—helping to pull the dry ingredients together into a wet, sticky mass for baking.

How to get homemade granola to stick together? ›

There are other ways to achieve clumpier granola. You can add more fat (in the form of butter or oil). If you're shooting for a somewhat healthy result, you can add some other binder, like an egg white or applesauce.

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What ingredients should you avoid in granola? ›

Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients. Instead, the first few ingredients should be whole foods, such as oats, nuts, seeds, and dried fruit. You may also want to look for varieties high in protein and fiber.

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What was the downside to granola as a food? ›

On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

Why is granola not vegan? ›

Is granola vegan? Not all granola is vegan, despite the fact it contains many fruits and grains. This is because honey can often be used as a sweetener and binder in granola clusters, so if on a plant-based diet, always check the label to see whether it is suitable.

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What does granola do to your digestive system? ›

This fiber aids in digestion and can help you feel full longer, potentially aiding in weight management. Moreover, while granola does contain sugars, opting for versions with less added sugar and made with more natural sugar sources can maximize its health benefits.

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Why do my homemade granola bars fall apart? ›

Homemade granola bars are best when stored in the fridge or cooler areas of your kitchen (like a dark pantry). I keep mine in the fridge. Remember that the sticky glue holding these together is made with butter, which has a low melting point. So once these bars warm up, they fall apart more easily.

What makes a granola girl? ›

A granola girl is someone who loves the planet and the great outdoors. Personality-wise, she's free-spirited, down-to-earth, and environmentally-conscious. Signs of a granola girl include enjoying outdoor activities, wearing earth-tone clothing, listening to indie music, and buying “all-natural” products.

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How do you keep homemade granola crispy? ›

Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.

What is the healthiest way to eat granola? ›

Smoothie with Granola

Try adding it to your favorite smoothie to give it an extra boost of fiber from the whole grains, healthy fats and added flavor. It's also an easy way to increase calories in a smoothie. Personally, I think it would be a delicious addition to my Strawberry Peanut Butter Smoothie!

What is in Quaker granola? ›

WHOLE GRAIN ROLLED OATS, WHOLE GRAIN ROLLED WHEAT, BROWN SUGAR, CANOLA OIL, INULIN, WHEY, PECANS, NONFAT DRY MILK, WHEY PROTEIN CONCENTRATE, HONEY, NATURAL FLAVOR, SUNFLOWER OIL, TOCOPHEROLS (TO PRESERVE FRESHNESS).

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What is the main ingredient in chewy granola bars? ›

GRANOLA (WHOLE GRAIN OATS, BROWN SUGAR, BROWN RICE CRISP [WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT], WHOLE GRAIN WHEAT, SOYBEAN OIL, WHOLE WHEAT FLOUR, BAKING SODA, SOY LECITHIN, NONFAT DRY MILK), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE ...

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What makes granola not GF? ›

Most granola contains oats and oats in their pure form are gluten free. However, because most oats are processed in facilities that are producing grains like wheat, barley, and rye, they can contain traces of gluten.

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Can you make granola without parchment paper? ›

Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...