Easy Oil-Free Vegan Granola (gluten-free)

5 from 11 votes

Easy Oil-Free Vegan Granola (gluten-free)

Easy oil-free vegan granola thatis healthy, gluten-free and so delicious! Vary the spices, nuts/seeds and dried fruits to make it your own unique blend.

Prep Time5

Cook Time38

Total Time43

Course: Breakfast

Cuisine: American

Keyword: egg-free, gluten-free vegan oil-free granola, no nut butter granola, no peanut butter oil-free granola, oil-free granola, oil-free vegan granola, wfpb breakfast, wfpb cereal, wfpb granola, wfpb recipe, wfpbno granola

Servings: cups

Author: Camilla

Ingredients

1/4 cup 60 mL water
1/4 cup 26 g flaxseed meal or ground chia seeds
1/4 cup 36 g coconut sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt more or less to taste
2 and 1/4 cups 203 g old-fashioned rolled oats (certified gluten-free, as for 100% GF)
1/2 cup ~70 g coarsely chopped raw nuts, seeds, or a mix
1 teaspoon ground cardamom or cinnamon
Optional: 1/2 cup chopped dried fruit

Instructions

Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
Combine the water, flaxseed meal, coconut sugar, vanilla, cardamom and salt in a small bowl. Let stand for 2 to 3 minutes to thicken slightly.
In a large bowl, combine the oats and nuts/seeds. Add the flax mixture, stirring to completely coat.
Spoon and spread the granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.
Bake in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch. Transfer to a cooling rack. Using a pancake turner or large spoon, firmly press down the granola (this will help form clumps). Cool completley without stirring.
Break the cooled granola into pieces and stir in the dried fruit, if adding.

Notes

Storage: Store the granola in an airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.

Sugar Options: An equal amount of the granulated sugar or other granulated sweetener of your choice can be used in place of the coconut sugar. Maple syrup or other liquid sweeteners can also be used. Use an equal amount as the coconut sugar and reduce the water to 3 tablespoons (45 mL).

Nuts/Seeds: Vary the nuts and seeds to your heart's content or based on what you have on hand. You can substitute the nuts/seeds with any equal amount of unsweetened coconut (flakes or shredded) or more oats.

Nutrition