Vegan Homemade Granola with Yogurt
Start your day the wholesome way with this **Vegan Homemade Granola with Yogurt**, a crunchy, golden indulgence packed with nutrient-rich ingredients and naturally sweetened with maple syrup. This easy-to-make recipe combines hearty rolled oats, raw nuts, seeds, and shredded coconut for a satisfying crunch, all gently coated in a luscious blend of coconut oil, vanilla, and cinnamon. Toasted to perfection, this granola’s irresistible aroma and flavor pair beautifully with creamy vegan coconut or almond yogurt for a dairy-free, guilt-free breakfast or snack. With a quick 10-minute prep time and customizable add-ins like dried cranberries, this granola is the perfect way to enjoy a protein-packed, plant-based treat. Keep your mornings simple and delicious with this homemade granola that's as good for your taste buds as it is for your body!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 0.5 cup raw almonds
- 0.5 cup raw walnuts
- 0.25 cup pumpkin seeds
- 0.25 cup sunflower seeds
- 0.5 cup shredded coconut
- 0.25 cup maple syrup
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.5 cup dried cranberries
- 2 cups vegan coconut or almond yogurt
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, raw almonds, raw walnuts, pumpkin seeds, sunflower seeds, and shredded coconut.
In a small saucepan over low heat, gently melt the coconut oil. Once melted, remove from heat and stir in the maple syrup and vanilla extract.
Pour the wet mixture over the dry ingredients and mix well until all the dry ingredients are evenly coated.
Sprinkle the cinnamon and salt over the mixture, stirring again to combine all ingredients thoroughly.
Transfer the mixture onto the prepared baking sheet and spread it out into an even layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting. The granola should be golden brown and fragrant when done.
Remove the baking sheet from the oven and allow the granola to cool completely. It will continue to crisp up as it cools.
Once the granola is cool, stir in the dried cranberries.
Serve the granola over vegan coconut or almond yogurt and enjoy. Store any leftover granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.2 g | 289% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 134.9 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 897 mg | 69% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2658 mg | 57% | |
*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.
