Gluten-Free Vegan Granola

This Gluten-Free Vegan Granola is crunchy and crispy, filling and satisfying and perfectly sweet.

Why you'll love this Gluten-Free Vegan Granola:

• it's crispy and crunchy
• it's clumpy and has lots of clusters
• it's perfectly sweet
• it has a toasty flavour
• it's easily customisable
• it's refined sugar free
• it's easy to make
• it's easily customisable
• it's filling and nutritious
• it's perfect for breakfast or a healthy dessert!

How-to and top tips for making this Gluten-Free Vegan Granola

Scroll down to the bottom of the post for the full recipe.

• Place the oats, dates, coconut oil, maple syrup and salt in a food processor.

• Whizz until you get a fairly smooth and firm dough.

• Line a large rectangular baking tray with baking paper.
• Use your fingers to crumble the mixture onto the baking paper, making sure it’s mostly separated but still keeping some clumps.
• Add the flaked almonds and pecan nuts and mix well.

Tip: Make sure the mixture is spread out well, otherwise it won’t get crispy - if necessary, use two baking trays or bake the granola in two batches.

• Bake in the oven for 10-15 minutes, or until golden brown and crispy.

Tip: Mix it around halfway through.

Tip: Leave to cool completely (still spread out on the baking tray) before putting away to store.

How long does this Gluten-Free Vegan Granola keep for?

This Granola keeps in an airtight container for up to 5 days.

Substitutions you can make to this recipe:

• you can use any type of oil: coconut oil, olive oil, vegetable oil etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, date syrup, brown rice syrup etc
• you can substitute the flaked almonds and pecan nuts with any other type of nuts: walnuts, Brazil nuts, hazelnuts, macadamia nuts, sunflower seeds, peanuts, cashew nuts, pumpkin seeds etc
• you can add coconut flakes or desiccated coconut 
• you can add some ground cinnamon for toasty flavour
• you can add some dried fruit (but make sure to only mix this in AFTER you've baked it otherwise it'll burn!): raisins, dried cranberries, goji berries, dried mango, dried pineapple, dried papaya etc.

More vegan breakfast recipes:

• Matcha Overnight Oats
• Banana Oatmeal
• Kinako French Toast
• White Bean Scramble
• Granola Bars
• Banana Overnight Oats
• Fluffy Pancakes
• Strawberry Country Crisp

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Granola

This Gluten-Free Vegan Granola is crunchy and crispy, filling and satisfying and perfectly sweet.

4.50 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free granola, refined sugar free granola, vegan granola

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 servings

Calories: 223kcal

Author: Rhian Williams

Ingredients

• ▢ 150 g (1 ½ cups) rolled oats (ensure gluten-free if necessary)
• ▢ 130 g (¾ cup) pitted dates
• ▢ 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 4 tablespoons maple syrup or sub any other sweetener
• ▢ Pinch salt to taste
• ▢ 30 g (¼ cup) flaked almonds *
• ▢ 30 g (¼ cup) pecan nuts , roughly chopped*

Instructions

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Place the oats, dates, coconut oil, maple syrup and salt in a food processor and whizz until you get a fairly smooth and firm dough
• Line a large baking tray with baking paper
• Use your fingers to crumble the mixture onto the baking paper, making sure it’s mostly separated but still keeping some clumps
• Add the flaked almonds and pecan nuts and mix well
• Make sure the mixture is spread out well over the baking paper, otherwise it won’t get crispy (if necessary, use two baking trays or bake the granola in two batches)
• Bake in the oven for 10-15 minutes, or until golden brown and crispy, mixing it around halfway through
• Leave to cool completely (still spread out on the baking tray) before putting away to store
• Keeps in an airtight container for up to 5 days

Notes

*You can substitute the flaked almonds and pecan nuts with any other type of nuts: walnuts, Brazil nuts, hazelnuts, macadamia nuts, sunflower seeds, peanuts, cashew nuts, pumpkin seeds etc.

Nutrition Facts

Gluten-Free Vegan Granola

Amount Per Serving

Calories 223 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Sodium 2mg0%

Potassium 238mg7%

Carbohydrates 32g11%

Fiber 4g16%

Sugar 16g18%

Protein 4g8%

Calcium 40mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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