vegan basics

Making your own vegan and gluten free granola is incredibly easy! Aside from the base of oats, maple syrup, and coconut oil, you can add any nuts, seeds, and spices that you like! Enjoy your granola with milk, yogurt, ice cream, or anything that suits your fancy.

While in the process of taking inventory of my pantry the other day, I decided to make up a batch of stove-top granola with some of the odds and ends. I tend to always stick to the same granola formula (developed originally for my Kitchen Sink Granola at the farmers market) whether I’m baking it in the oven or on the stove. I’ve included instructions for both methods for you below!

Tips for Making the Best Granola

I baked A LOT of granola in the bakery days of Sweet Miscellany. I’m talking hundreds of pounds a year! As easy as granola is in terms of ingredients, there are several key factors that lead to a consistently delicious batch every time.

• It’s all about the baking temperature! The best granola (in my opinion) is baked low and slow. In other words, it’s baked at a lower temperature (300-325) for a longer period of time.
• Tossing the granola is key to even toasting. I like to use a spatula to gently toss the granola every 10-15 minutes during its baking time.
• Adding dried fruit to your granola is great, but DO NOT bake it along with the granola. It will get hard and unappetizing in the oven. Instead, add the dried fruit to your granola after it comes out of the oven.
• In my opinion, the combination of maple syrup and coconut oil yield the most delicious tasting granola! It’s baking magic. Just trust me.

How to Enjoy Your Granola

A classic pairing is to enjoy granola with milk or yogurt. In the summer, I’ll pair granola with berries but in the fall and winter I love it with apples or pears. In the summer I love to sprinkle some granola over ice cream, especially a fruity one like strawberry! Or you can try it over my Honey Sage Ice Cream. If smoothie bowls are your thing, try sprinkling your homemade granola over the top. Or, scatter a handful over melted chocolate for a batch of chocolate granola bark.

If you feel like treating yourself to something special, here’s one of my favorite ways to enjoy this granola: cut a ripe papaya in half and scoop out and discard the seeds. Squeeze a bit of fresh lime juice over the flesh of the papaya. then fill the cavity with your favorite yogurt. Top the yogurt with a sprinkle of the granola and some cacao nibs if you like.

Easy Vegan Granola

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• Author: Courtney
• Total Time: 35-50 minutes
• Yield: 2 cups 1x
• Diet: Vegan

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Description

Making your own vegan and gluten free granola is incredibly easy! Aside from the base of oats, maple syrup, and coconut oil, you can add any nuts, seeds, and spices that you like! Enjoy your granola with milk, yogurt, ice cream, or anything that suits your fancy. 

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Ingredients

Units USM Scale 1x2x3x

for the granola:

• 1 cup rolled oats
• 1 cup nuts/seeds (customize this however you like!)
• 1 heaping tbsp coconut oil
• 3–4 tbsp maple syrup
• 1/2 to 1 tsp spices (use what you like!)
• pinch of sea salt

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Instructions

You can make this granola on the stove or in the oven! Both methods are included below.

For the Stove Top Method:

Heat a large skillet over medium heat. Add the coconut oil. Once the oil melts, add the oats, nuts/seeds, spices, and salt. Stir the granola mixture to coat it in the oil, then continue to stir every couple of minutes until the mixture turns a nice shade of golden brown. Add the maple syrup (it will sizzle!) then continue to stir the granola until it starts to clump together and look a bit drier. Remove the pan from the stove and let the granola cool in the pan. This is a crucial step because while it cools, the maple syrup will firm up and create a clumpy granola texture. Once it has cooled, eat it as you like. You can add dried fruit to your granola at this point if you prefer. Store leftovers in an airtight jar for up to 2 weeks. 

For the Oven Method:

Preheat your oven to 300 degrees. Grease a large rimmed baking sheet with a bit of coconut oil. Mix together the oats and nuts/seeds in a bowl and set aside. Melt the coconut oil, then add it to a small bowl along with the maple syrup, spices, and salt. Whisk to combine, then pour over your dry mixture. Toss the dry mixture until it looks evenly coated in the wet mixture then spread it in an even layer on your baking sheet. Put the baking sheet in your pre-heated oven. Bake the granola for 30-45 minutes or until it turns golden brown, making sure to remove it from the oven and toss the mixture with a spatula every 10 minutes during baking to ensure even browning. Let the granola cool completely on the pan before eating or storing in an airtight jar. The granola will keep for up to 2 weeks. 

Notes

• For the batch you see here, I used a combination of pecans, walnuts, buckwheat groats, and flaked coconut. For spices I used 1/4 tsp ground cloves and 1/2 tsp ground ginger. 
• You can easily double or triple the recipe to make a bigger batch. This granola is best if enjoyed within two weeks but you can also freeze it to make it last longer if you like! 
• Make sure you’re using a certified gluten free rolled oat if you need to make your granola gluten free. 

• Prep Time: 5 minutes
• Cook Time: 30-45 minutes
• Category: breakfast