Vegan Granola Recipe

Rolled oats: The base of the granola, providing fiber and a chewy texture.

Maple syrup: A natural sweetener that adds a rich, caramel-like flavor.

Coconut oil: Adds moisture and a subtle coconut flavor, helping to bind the granola.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

Mixed nuts and seeds: Adds crunch, protein, and healthy fats. Customize with your favorites like almonds, walnuts, sunflower seeds, or pumpkin seeds.

Dried fruit: Adds natural sweetness and chewiness. Options include raisins, cranberries, or chopped apricots.

To achieve perfectly crunchy granola, make sure to spread the mixture evenly on the baking sheet and avoid overcrowding. This allows for even browning and prevents any soggy clusters. Stirring halfway through the baking process ensures that all pieces are toasted uniformly.

• Rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a great alternative for those with gluten sensitivities.

• Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good vegan-friendly alternative.

• Melted coconut oil - Substitute with olive oil: Olive oil can be used as a healthier fat option and provides a different but pleasant flavor profile.

• Vanilla extract - Substitute with almond extract: Almond extract offers a unique and complementary flavor to granola, providing a nutty undertone.

• Salt - Substitute with sea salt: Sea salt can be used as a more natural and less processed alternative to regular table salt.

• Mixed nuts and seeds - Substitute with pumpkin seeds and sunflower seeds: These seeds provide a similar crunch and nutritional benefits, making them a great nut-free option.

• Chopped dried fruit - Substitute with freeze-dried fruit: Freeze-dried fruit offers a similar sweetness and texture but with a longer shelf life and often without added sugars.

• Allow the granola to cool completely before storing. This ensures that it remains crispy and doesn't become soggy.

• Store the granola in an airtight container. Mason jars, resealable plastic bags, or any container with a tight-fitting lid work well. This helps to keep out moisture and air, preserving the crunch.

• Keep the container in a cool, dry place. A pantry or cupboard is ideal. Avoid storing it near the stove or any other heat sources, as heat can cause the granola to lose its crispiness.

• For longer storage, consider freezing the granola. Place it in a freezer-safe container or resealable plastic bag. Make sure to remove as much air as possible before sealing to prevent freezer burn.

• Label the container with the date. Granola can be stored in the freezer for up to 3 months. This helps you keep track of its freshness.

• When ready to use, simply take out the desired amount and let it come to room temperature. The granola will retain its texture and flavor.

• If the granola loses its crunch after storage, you can refresh it by spreading it on a baking sheet and baking at 300°F (150°C) for about 5-10 minutes. Let it cool completely before storing again.

• Avoid adding the dried fruit before storing if you plan to keep the granola for an extended period. The moisture from the fruit can make the granola soggy. Instead, add the dried fruit just before serving.

• Preheat your oven to 300°F (150°C). Spread the granola evenly on a baking sheet lined with parchment paper. Bake for about 5-10 minutes, stirring halfway through, until it’s warmed and slightly crispy. Keep an eye on it to prevent burning.

• For a quicker method, use a microwave-safe bowl. Place the granola in the bowl and microwave on medium power for 20-30 seconds. Stir and check the temperature. Repeat if necessary, but be cautious not to overheat and make it soggy.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add the granola and stir frequently for about 3-5 minutes until it’s warmed through and slightly toasted. This method can help revive the crunchiness.

• For a unique twist, spread the granola on a baking sheet and place it under the broiler for 1-2 minutes. Watch closely to avoid burning. This method can give it a quick, toasty finish.

• If you have an air fryer, set it to 300°F (150°C). Place the granola in the basket in a single layer and air fry for 3-5 minutes, shaking the basket halfway through. This method is quick and helps maintain the crunch.

• Oven: Used to bake the granola mixture until it is golden brown and crispy.

• Large mixing bowl: Used to combine the oats, nuts, and seeds with the wet ingredients.

• Small saucepan: Used to melt the coconut oil and mix it with the maple syrup, vanilla extract, and salt.

• Wooden spoon: Used to stir the granola mixture to ensure even coating of the wet ingredients.

• Baking sheet: Used to spread the granola mixture evenly for baking.

• Parchment paper: Used to line the baking sheet to prevent the granola from sticking and to make cleanup easier.

• Measuring cups: Used to measure out the rolled oats, maple syrup, coconut oil, and mixed nuts and seeds.

• Measuring spoons: Used to measure the vanilla extract and salt.

• Spatula: Used to stir the granola halfway through baking to ensure even browning.

Pre-measure ingredients: Measure out rolled oats, maple syrup, coconut oil, and other ingredients beforehand to streamline the process.

Use one bowl: Combine all dry ingredients in one large mixing bowl to minimize cleanup time.

Microwave coconut oil: Melt coconut oil in the microwave instead of using a saucepan to save a few minutes.

Batch baking: Double the recipe and bake in two batches to have extra granola on hand for future use.

Pre-line baking sheet: Line your baking sheet with parchment paper before starting to avoid delays.