Oil-Free Vegan Granola
User Reviews
5
Oil-Free Vegan Granola
Description
The Oil-Free Vegan Granola recipe blends brown rice syrup and a small amount of maple syrup with almond butter and extracts to coat rolled oats, almonds, and pumpkin seeds. Warmed slightly to help combine ingredients, the mixture is baked at a low temperature twice with stirring in between, creating toasted oat clusters that are crispy without added oil.
Fine spices like cinnamon and optional almond extract add aroma and subtle flavor. The granola develops golden toasted notes and a crunchy texture through baking, with clusters breaking apart as it cools. Once cooled, dried fruit or shredded coconut can be mixed in for extra taste and texture.
This granola fits into vegan and oil-free diets, making a wholesome cereal or snack. It stores well in an airtight container at room temperature for two weeks or refrigerated for a month. Freezing is also an option for extended storage without loss of texture or flavor.
Variations include using seed butters for nut-free versions or experimenting with different nuts and spices such as pumpkin spice, garam masala, or cocoa powder for personalized flavors.
Ingredients
- ½ cup brown rice syrup important for clusters; or sub maple syrup, if desired, and omit the maple syrup listed below.
- 2 tablespoons maple syrup
- ¼ cup almond butter Or other nut/seed butter, raw
- 2 teaspoons vanilla extract
- ½ teaspoon salt fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon almond extract optional
- 3 cups rolled oats certified gluten-free if needed, old fashioned
- 1 cup almonds use less for reduced-fat granola, raw or other nuts
- ¼ cup pumpkin seeds raw or other
Instructions
- Preheat oven to 320 degrees. Line a large baking sheet with parchment or a silicone mat.
- In a mixing bowl combine the syrups, almond butter, extracts, salt and cinnamon. Microwave in 10 to 15 second intervals to warm the syrup slightly. This makes it easier to stir and combine with the other ingredients.
- Once the wet ingredients are fully combined, add the oats, nuts, and seeds to the bowl. Stir until everything is well coated with the syrup mixture.
- Spread the granola onto the prepared pan, lightly pressing it down. Bake for 20 minutes, then remove from oven, stir, and spread out on the pan again. Bake for another 20 to 25 minutes, keeping an eye on the bottom of the granola in the last few minutes to make sure it doesn't burn.
- Let the granola cool on the pan for 15 minutes, then break into clusters. Once completely cool, transfer to an airtight container.
Notes
- Add dried fruit or flaked coconut into the granola after it has cooled for added flavor and texture.
- For a nut-free version, substitute almond butter with seed butters like sunflower seed butter or tahini.
- Store granola in an airtight container at room temperature up to two weeks, or refrigerate for up to one month.
- Granola can be frozen without losing flavor or crunch for longer storage.
- Try experimenting with spices such as pumpkin spice, garam masala, chai spice, or cocoa powder to customize the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 186mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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