Vegan Gluten-Free Granola
Start your mornings with this irresistibly crunchy Vegan Gluten-Free Granola, a wholesome and nourishing recipe that's perfect for breakfast or snacking. Packed with nutrient-dense ingredients like gluten-free rolled oats, almonds, pumpkin seeds, sunflower seeds, and unsweetened shredded coconut, this granola delivers plant-based power in every bite. Sweetened naturally with pure maple syrup and flavored with a hint of cinnamon and vanilla, it offers just the right balance of sweetness and warmth. Baked to golden perfection, this customizable granola forms satisfying clusters that pair wonderfully with dairy-free yogurt, almond milk, or as a topping for smoothie bowls. Plus, it's gluten-free, dairy-free, and refined sugar-free, making it an excellent choice for clean eating enthusiasts. Easy to prepare in just 40 minutes, this homemade granola will fill your kitchen with an irresistible aroma while saving you from store-bought options. Store it in an airtight container to enjoy its crunch for up to two weeks!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds, chopped
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, pumpkin seeds, sunflower seeds, shredded coconut, ground cinnamon, and salt. Stir until well mixed.
In a small saucepan over low heat, combine the maple syrup, melted coconut oil, and vanilla extract. Stir until fully blended.
Pour the wet ingredients over the dry ingredients in the mixing bowl. Stir thoroughly to ensure that all the dry ingredients are coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet in a single layer.
Bake in the preheated oven for 20 minutes. Then, remove the baking sheet from the oven and stir the granola to ensure even cooking. Return it to the oven and bake for an additional 10 minutes or until golden brown.
Remove the baking sheet from the oven and let the granola cool completely without stirring to allow clusters to form.
Once cooled, add the dried cranberries to the granola and toss to combine.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 386.8 g | 141% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 164.6 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3164 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
