An easy-to-make vegan, gluten-free granola made oil-free thanks to aquafaba! Just 9 ingredients and simple methods required. A delicious, naturally sweetened breakfast or snack!
30-minute grain-free granola packed with seeds, nuts, and coconut. It’s naturally sweetened! Vegan, gluten-free, and the perfect healthy, protein-rich breakfast or snack!
Extra-crunchy coconut granola with slivered almonds, dried blueberries, and rolled oats! 9 ingredients, naturally sweetened, butter-free, and the perfect healthy breakfast or snack.
9-ingredient granola infused with cocoa powder, naturally sweetened, and full of plant-based protein and fiber! The perfect plant-based breakfast or snack.
Crispy, super coconutty Almond Joy granola! Coconut flakes, oats, and almonds tossed in an almond butter-coconut glaze and topped with dark chocolate chunks! A healthier indulgence for breakfast or a snack.
Simple sweet potato granola with oats, nuts, pepitas, and cranberries. Crunchy, sweet, and satisfying. Perfect over oatmeal, yogurt, or smoothies or swimming in a bowl of almond milk.
Crunchy peanut butter granola bars with toasted oats, coconut and sunflower seeds! 8 ingredients, naturally sweetened, and the perfect breakfast or snack.
If you give any of these vegan granola recipes a try, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram. Happy cooking, friends!
Hi! Can’t wait to try some of this recipes. Much, much in love with the super chunky coconut granola.
Is it possible to turn one of these recipes savory? How? Which one is better to try it? Thank you.
Hi Inês, That’s a neat idea! Without sweetener, it won’t stick together as well. The Simple Grain-Free Granola would be our top pick, leaving out the dried blueberries and cinnamon and maybe adding Everything Bagel Seasoning? Or have you seen our Curry Spiced Cashews – that might be more what you’re looking for. Hope that helps!
Hello, I’ve been following your blog and recipes for a while now – love the golden milk!
I’ve been recommended to add more nuts and seeds into my diet, particularly with granola, but I have a couple of questions, first:
I don’t like super-crunchy, rock-hard food that feels like I’m about to break all my teeth. How can I avoid this if I make a batch of granola?
Similarly, I hate finding big lumps of one solid, whole nut in anything, so could I whizz them up in a chopper to make them into smaller pieces, first?
Finally, do I need to soak the nuts before I put them into a granola recipe? I have cashews and almonds in my storecupboard at the moment.
Thank you! :)
Hi Catherine, you can definitely chop them up first. We do that in a food processor for our Sea Salt Chocolate Granola. As for not wanting them to be hard, you can limit the bake time or opt for seeds instead! No need to soak them, but if you do, that might help them be more tender, but it could also make it soggy.
Hi, I can’t seem to find a way of contacting you personally. But I have a few questions. I would like to learn how to make granola. This is a recent liking in our family would love to run with it. If I could make it with stuff I can use up that would be fantastic. Is there a platform idea that can help with making it out of what I got? I recently tried teff grains, has a porridge, but the grain-like texture has put me off. But.. to use it up would be fantastic for its high calcium content. And this is one way to do this. Plus healthy for kids. I have oats, we like crunchy chunky bits, kids love fruit, one likes raisins, love dates. Can I add fresh fruit? When baking it in the oven does that preserve the fruit? So many questions when I’m thinking of a recipe that I can apply to make and use up what I got.
Hi Hailey, we’d suggest looking at our various granola recipes for inspiration and a general framework of ingredients. We’ve never experimented with teff in granola, but it could perhaps be used similarly to quinoa. It might burn though because it’s quite small. We would suggest sticking to dried fruits vs. fresh because fresh won’t dry out enough in the oven to be preserved. Though we have seen banana work! With other fresh fruits, you’d likely need to dehydrate them first. Hope that helps!
whoa! these look so yummy, I can’t wait to make them tonight. Seeing the quinoa granola sparked my question: have you ever made granola with lentils? (how do you think that would go? :0)
It’s so good!! I made the super chunk coconut but didn’t want it super chunked so I just stirred it up before flipping it in the oven. I added chopped up apples, bananas, pumpkin seeds, dried blueberries, pure choc chips. So incredibly tasty!!
Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I made the gingerbread granola and it was amazing! I used a combination of pecans, almonds, pumpkin seeds, and ground flaxseed. I omitted the dry sugar, but doubled the molasses. I think the molasses substitution caused it to be more ‘wet’ going into the oven, so I needed to bake it longer. Nevertheless it turned out great. Thanks for the great recipe!
Thank you so much for sharing such amazing and yummy recipes! I just wanted to let you know that YOU are my favorite baker/chef! When I need to look up a recipe, you are my go to person! We have made numerous recipes, created by you, and I must say they have all turned out delicious…and oh so nutritious! God bless you and all you do! ?
Cheli from NB, Texas
You read my mind! again! I am staying at an Air B&B and the host makes her own amazing granola. It made me search online for vegan granola ideas. Seriously, this was only yesterday. Thank you soooo much!
Before I turn in tonight, I want to tell you how much I enjoy getting your recipes. I actually haven’t made anything yet, but I’m going to. Starting with your granola recipes. Being a “child of the 60’s”, that seems like a great place to start:)
I also want to compliment you on the fantastic photography. WOW!!! Very impressive, and so visually appealing.
I’m anxious to try the mango (marriage saver) smoothie/mask. My husband and I have been married for almost 43 years, but I don’t think it could hurt to bank something:)
I hope all is going well with you and yours,
elaine
Oregon Coast
Inês says
Hi! Can’t wait to try some of this recipes. Much, much in love with the super chunky coconut granola.
Is it possible to turn one of these recipes savory? How? Which one is better to try it? Thank you.
Hi Inês, That’s a neat idea! Without sweetener, it won’t stick together as well. The Simple Grain-Free Granola would be our top pick, leaving out the dried blueberries and cinnamon and maybe adding Everything Bagel Seasoning? Or have you seen our Curry Spiced Cashews – that might be more what you’re looking for. Hope that helps!
Catherine says
Hello, I’ve been following your blog and recipes for a while now – love the golden milk!
I’ve been recommended to add more nuts and seeds into my diet, particularly with granola, but I have a couple of questions, first:
I don’t like super-crunchy, rock-hard food that feels like I’m about to break all my teeth. How can I avoid this if I make a batch of granola?
Similarly, I hate finding big lumps of one solid, whole nut in anything, so could I whizz them up in a chopper to make them into smaller pieces, first?
Finally, do I need to soak the nuts before I put them into a granola recipe? I have cashews and almonds in my storecupboard at the moment.
Thank you! :)
Hi Catherine, you can definitely chop them up first. We do that in a food processor for our Sea Salt Chocolate Granola. As for not wanting them to be hard, you can limit the bake time or opt for seeds instead! No need to soak them, but if you do, that might help them be more tender, but it could also make it soggy.
Hailey says
Hi, I can’t seem to find a way of contacting you personally. But I have a few questions. I would like to learn how to make granola. This is a recent liking in our family would love to run with it. If I could make it with stuff I can use up that would be fantastic. Is there a platform idea that can help with making it out of what I got? I recently tried teff grains, has a porridge, but the grain-like texture has put me off. But.. to use it up would be fantastic for its high calcium content. And this is one way to do this. Plus healthy for kids. I have oats, we like crunchy chunky bits, kids love fruit, one likes raisins, love dates. Can I add fresh fruit? When baking it in the oven does that preserve the fruit? So many questions when I’m thinking of a recipe that I can apply to make and use up what I got.
Hi Hailey, we’d suggest looking at our various granola recipes for inspiration and a general framework of ingredients. We’ve never experimented with teff in granola, but it could perhaps be used similarly to quinoa. It might burn though because it’s quite small. We would suggest sticking to dried fruits vs. fresh because fresh won’t dry out enough in the oven to be preserved. Though we have seen banana work! With other fresh fruits, you’d likely need to dehydrate them first. Hope that helps!
Esther says
whoa! these look so yummy, I can’t wait to make them tonight. Seeing the quinoa granola sparked my question: have you ever made granola with lentils? (how do you think that would go? :0)
Yay! Hope you love them, Esther. We’ve never made granola with lentils but let us know how it goes if you try it! xo
Linda says
It’s so good!! I made the super chunk coconut but didn’t want it super chunked so I just stirred it up before flipping it in the oven. I added chopped up apples, bananas, pumpkin seeds, dried blueberries, pure choc chips. So incredibly tasty!!
Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Vegan Alaskan says
I made the gingerbread granola and it was amazing! I used a combination of pecans, almonds, pumpkin seeds, and ground flaxseed. I omitted the dry sugar, but doubled the molasses. I think the molasses substitution caused it to be more ‘wet’ going into the oven, so I needed to bake it longer. Nevertheless it turned out great. Thanks for the great recipe!
Cheli W. says
Thank you so much for sharing such amazing and yummy recipes! I just wanted to let you know that YOU are my favorite baker/chef! When I need to look up a recipe, you are my go to person! We have made numerous recipes, created by you, and I must say they have all turned out delicious…and oh so nutritious! God bless you and all you do! ?
Cheli from NB, Texas
So kind! We are glad you have been enjoying our recipes, Cheli!
Mario Awkward says
This is exactly what I was searching for. Even after looking over a number of other posts, here is the one I find most useful.
J says
Why is one of these recipes with honey?
Hi J! Feel free to use maple syrup or agave in place of honey!
Dana says
You read my mind! again! I am staying at an Air B&B and the host makes her own amazing granola. It made me search online for vegan granola ideas. Seriously, this was only yesterday. Thank you soooo much!
elaine says
Before I turn in tonight, I want to tell you how much I enjoy getting your recipes. I actually haven’t made anything yet, but I’m going to. Starting with your granola recipes. Being a “child of the 60’s”, that seems like a great place to start:)
I also want to compliment you on the fantastic photography. WOW!!! Very impressive, and so visually appealing.
I’m anxious to try the mango (marriage saver) smoothie/mask. My husband and I have been married for almost 43 years, but I don’t think it could hurt to bank something:)
I hope all is going well with you and yours,
elaine
Oregon Coast