This oil-free granola is easy to make, so delicious, and full of crunchy clusters! The almond flavor is nutty and irresistible, though you can easily switch up the flavors with a variety of spices, extract, nuts, seeds, and dried fruit. It's the perfect vegan granola for breakfast and snacks anytime. It also makes a nice gift!
Have you ever wondered why granola usually contains so much fat? For a food that's typically considered healthy and natural, reading the ingredient lists on store-bought granola is pretty depressing. There's usually a lot of fat and sugar, not to mention they're so expensive!
Fat does give granola a certain richness and some moisture, but a small amount of nut or seed butter also gets the job done but in a more wholesome way.
When it comes to vegan granola I'd always assumed oil was needed to make it nice and crispy and create the crunchy clusters we all love. But after experimenting in the kitchen, I'm happy to report that I was wrong.
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Crunchy Granola Without Oil
Brown rice syrup is mildly sweet, super sticky, and creates the BEST vegan granola! Honest-to-goodness, it really does. I mean just look at those clusters!
Have you ever wondered why so many store-bought granolas include honey? Its stickiness is one reason, though the massive honey industry and its price point are probably also factors. Anyway...
Brown rice syrup is the perfect substitute for honey when making vegan granola.
The downside is that brown rice syrup isn't always the easiest ingredient to find. Most health food stores, co-ops, and Whole Foods locations carry it.
You can also order brown rice syrup online, which I've done many times. In fact, I once ordered a case of 12 bottles, which, in all honesty, was way too much. Yet I'm not sorry!
If you also like to buy specialty ingredients in bulk, here are some other tasty ways to use brown rice syrup:
- Healthy Rice Krispie Treats
- Vegan Peanut Butter Granola
- Copycat GoMacro Protein Bars
- Popped Sorghum Energy Bites
What You'll Need
To make oil-free granola you need just 8 or 9 ingredients, a mixing bowl, a large baking sheet and parchment paper or a silicone mat.
This is a summary; be sure to scroll down for the full recipe.
- old fashioned rolled oats
- raw almonds, optional
- pumpkin seeds or other nuts or seeds - such as sunflower, sesame, slivered almonds, walnuts, pecans, or cashews
- ground cinnamon - or have fun with other spices like cardamom, chai, or pumpkin spice.
- salt - part of what makes granola SO irresistible is that hint of saltiness contrasting the sweetness. So don't skip it!
- brown rice syrup - important if you want the super crunchy, clusters. Otherwise, maple syrup can be used instead.
- maple syrup - for flavor and additional sweetness; since brown rice syrup is fairly mellow, these two liquid sweeteners work together to create the perfect amount of sweetness.
- smooth almond butter - or another nut or seed butter you love. Sunbutter works well for a nut-free option.
- vanilla extract
- almond extract, optional
How To Make Oil-Free Granola
This recipe is about as easy as granola gets! There's no need to warm the syrup on the stove first, although you can if you want to. Here's how I usually do it:
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First, preheat the oven and line a large baking sheet with parchment.
In a large mixing bowl, combine the wet ingredients, salt and cinnamon. Warm this in the microwave for about 20 seconds. This thins the brown rice syrup and makes it easier to stir and pour.
Add the rolled oats, nuts, and seeds. Stir until everything is fully coated with the syrup mixture.
Spread the granola on the prepared pan as pictured above. It's okay if the oats overlap quite a bit in some areas. This helps create the yummy clusters!
Bake for 20 minutes, then stir and spread it out again. Bake for another 20 to 25 minutes, then cool for 10 to 15 minutes before breaking into clusters.
Flavor Variations and Additions
There are so many ways to customize your oil-free granola.
Experiment with additions like flaked coconut and chocolate chips.
And don't be afraid to think outside of the box when it comes to spices and flavorings. Granola tastes great with:
- pumpkin spice blend
- mild curry powder or garam masala
- chai spice blend
- ginger and cloves
- cardamom
- cocoa powder
- and other extracts
Swap peanut butter for the almond butter for a delicious peanut butter granola.
Sunbutter or tahini make excellent nut-free granola. Instead of almonds use a mixture of your favorite seeds like pepitas and sunflower seeds.
Hemp and flax seeds add healthy Omega-3s and a nice nutty flavor.
If you enjoy dried fruit in your granola, add it after baking.
Related: check out this Ginger Turmeric Granola (Trader Joe's copycat).
Helpful Tips
The granola will continue to crisp up as it cools, so don't let it trick you into thinking it isn't done when you first pull it from the oven.
Keep an eye on the underside of the granola in the last few minutes of cooking so that it doesn't burn.
If you're a fan of cinnamon, I recommend sprinkling on a little bit more as soon as the granola comes out of the oven. We love this trick because it really highlights the warm aroma and flavor of cinnamon and makes the granola even more irresistible!
How to Store
Store leftover granola in an airtight container at room temperature for up to two weeks (probably longer, but I like to play it safe). Granola is also freezer-friendly.
But honestly, this granola is so good we usually polish off the whole batch in a matter of days!
More Oil-Free Breakfast Recipes
Recipe
Oil-Free Vegan Granola
Equipment
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 raw almond butter - Or other nut/seed butter.
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon almond extract, optional
- 3 cups old fashioned rolled oats - certified gluten-free if needed.
- 1 cup raw almonds or other nuts - use less for reduced-fat granola
- ¼ cup raw pumpkin seeds 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
- pumpkin spice blend
- garam masala
- chai spice
- ginger and cloves
- a touch of cardamom
- cocoa powder
- different flavor extracts
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Lk says
Do you have the original granola recipe before the updates? I'm trying to remember the spices blend and their amounts. Was it ginger, cardamom, and cinnamon, and how much of each?
Thank you kindly.
Lori says
Hi Lk, in addition to what's written here it also had just 1/4 teaspoon ground ginger. That's it!
LouAnn says
Could I sub date paste or date syrup in place of the maple syrup in this recipe?
Lori says
I haven't tried it with date paste, but it should work. The texture may be different, not quite as crisp, but I'm sure it will still be delicious. Let us know if you give it a try, LouAnn!
Eileen says
This recipe is fantastic! I prepared as written using sliced almonds and sesame seeds for the nuts. I also took your recommendation and sprinkled cinnamon when done. This recipe is a keeper! Thank you!
Lk says
Did this recipe used to have ginger spice?
Lori says
Hi Lk, it did! I just double-checked my records, and the recipe originally had 1/4 teaspoon ground ginger. It will taste great in this version, as well.