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This simple homemade vegan granola is naturally sweetened, oil-free, and can be made with gluten-free oats. Ready in about 15 minutes, it makes a crunchy, nutritious breakfast or snack. If you want another quick breakfast idea, try the Strawberry Oatmeal Smoothie on my site.
Table of contents
- Why it’s Awesome
- Key Ingredients
- How to make oil free granola
- Granola making tips
- FAQs
- More Popular Breakfast Recipes
Why it’s Awesome
Easy and vegan: This homemade granola is plant-based, crunchy, and full of flavor. It makes a satisfying, healthy breakfast or snack for the whole family.
Fast prep: You can make a batch in about 15 minutes. It’s perfect for busy mornings and stores well so you can enjoy it throughout the week.
Oil-free and lower in fat: Many store-bought granolas are high in added fats and sugars. This version keeps things simple with maple syrup as the sweetener and no added oil.
Key Ingredients
Old fashioned rolled oats — Use old fashioned rolled oats (not instant or steel-cut). For a gluten-free version, choose certified gluten-free oats.
Walnuts — Raw walnuts add a mild, buttery flavor. Chop and toast them for best taste. Substitute pecans or omit for a nut-free option.
Pumpkin seeds (pepitas) — I use raw, shelled pumpkin seeds for a nutty bite. Sunflower seeds work well as an alternative.
Cinnamon and salt — Cinnamon warms the mix; a small pinch of salt helps balance and enhance flavors. You can also try pumpkin pie spice, ginger, or allspice.
Pure maple syrup — Maple syrup gives a natural sweetness with caramel and woodsy notes. It’s my preferred sweetener here; honey or a mix of sweetener and brown sugar can be used if needed.
Dried fruit — Dried cranberries, raisins, or chopped dried apricots add chew and tang. Add them after cooking once the granola has cooled.
Optional add-ins — Customize with coconut flakes, chia or hemp seeds, mini chocolate chips (added after cooling), or toasted coconut for extra texture and flavor.
How to make oil free granola
Measure ingredients before you begin — the recipe cooks quickly and you’ll want everything ready.
Step 1: Heat a nonstick skillet over medium. Add rolled oats and toast 3–5 minutes, stirring occasionally so they don’t burn.
Step 2: Add walnuts and pumpkin seeds to the pan and toast another 3–5 minutes, stirring to prevent burning.
Step 3: Stir in cinnamon and a pinch of salt.
Step 4: Reduce heat to low and add maple syrup. Stir frequently until the mixture has absorbed the syrup and feels dry, about 2–3 minutes. For clusters, avoid overmixing; for a looser cereal texture, break apart clusters as you stir.
Step 5: Spread the granola onto a rimmed baking sheet to cool. Once cooled, stir in dried fruit. Add chocolate chips only after the granola is completely cool.
Granola making tips
Nut-free option: Omit nuts and add puffed rice cereal or extra seeds (pumpkin or sunflower) for crunch.
Gluten-free option: Use certified gluten-free rolled oats and check all ingredient labels.
FAQs
This oil-free granola can fit into a weight-loss plan when portioned and paired with balanced meals. You can reduce dried fruit or nuts to lower calories.
Store in an airtight container in a cool, dry place for up to two weeks. For longer storage, freeze in a sealed container for several months.
Enjoy it on its own, with milk, or over yogurt. Top with fresh fruit like berries or banana slices and sprinkle chia or hemp seeds for extra nutrition.
Cook over low heat until the mixture is fully dry and crispen off the pan. Avoid excess moisture and let it cool completely on a baking sheet.
More Popular Breakfast Recipes
- Chocolate Cherry Smoothie
- Instant Pot Steel Cut Oatmeal
- Pumpkin Chocolate Chip Muffins
- Blueberry Muffins
- How to Make Grits
If you try this recipe, please leave a rating and a comment. Connect with me on social channels to share your version.
📖 Recipe
Oil Free Granola Recipe
Equipment
- Non-stick skillet
Ingredients
- 1 cup old fashioned rolled oats (gluten free if desired)
- 1/4 cup chopped walnuts, raw
- 1/4 cup pumpkin seeds (pepitas), raw
- 1/4 teaspoon cinnamon
- 1/4 cup pure maple syrup
- Pinch of salt
- 1/2 cup dried fruit (raisins, cranberries, or a mix)
Instructions
- Heat a medium nonstick skillet over medium. Add oats and toast 3–5 minutes, stirring often to avoid burning.
- Add walnuts and pumpkin seeds. Toast another 3–5 minutes, stirring to keep everything from burning.
- Stir in cinnamon and a pinch of salt.
- Reduce heat to low and add maple syrup. Stir constantly until the mixture dries and the syrup has been absorbed, about 2–3 minutes. For clusters, mix gently; for a looser texture, break clusters as you stir.
- Spread the granola on a rimmed baking sheet to cool. Once cooled, stir in dried fruit and any other add-ins.
Notes
Mix-in ideas: orange zest, toasted coconut, chopped pecans, mini chocolate chips (add after cooling), dehydrated banana chips, chopped dried apricots, chopped pineapple, crystallized ginger (sparingly), chia seeds, hemp seeds.
Store in a covered container up to two weeks at room temperature, or freeze for several months.
Serve with milk (almond, oat, etc.), yogurt, and fresh fruit.
Nutrition (per 0.5 cup)
- Calories: 143 kcal
- Carbohydrates: 21 g
- Protein: 3 g
- Fat: 5 g
- Saturated Fat: 1 g
- Sodium: 3 mg
- Potassium: 145 mg
- Fiber: 2 g
- Sugar: 10 g
- Calcium: 32 mg
- Iron: 1 mg
Originally posted November 2019. Updated June 2021.