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This homemade granola recipe is a healthy and comforting vegan breakfast. Made with pecans, dried cranberries, maple syrup, and coconut oil -- this homemade granola is a healthy Autumn inspired recipe that is super easy to make.
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Editor’s Note: This recipe has been updated. Old pictures of original post are below .
This homemade granola is a fall inspired recipe but will make a great vegan breakfast all year round. That is the wonderful thing about homemade granola; the base of the recipe stays the same but you can mix and match different nuts and seeds to your liking.
Made with maple syrup, pecans, and cranberries this homemade granola recipe is "Fall Harvest" in a bowl. The hint of cinnamon (which is a symbol of abundance right along with the Fall season) will have your home smelling wonderful!
[click_to_tweet tweet="This homemade granola recipe is the bomb! lol A healthy and comforting vegan breakfast. #veganrecipes #veganwithcurves #vegansnacks #vegan #whatveganseat #veganbreakfast #glutenfree" quote="This homemade granola recipe is the bomb! lol A healthy and comforting vegan breakfast."]
Vegan Curves Building Ingredient(s)
Gluten Free Old Fashioned Oats
We are "rolling" with gluten-free rolled oats as the curve building highlight of this recipe because it's the foundation of this recipe. Old fashioned oats are a complex, slow-burning carbohydrate that gives you lasting energy all day long. In addition to having good carbs, rolled oats are a great source of protein (amino acids). Oats are naturally gluten-free however, they are held in facilities that contain gluten. If you have a sensitivity to gluten, you will want to make sure you get oats labeled gluten-free to prevent any cross-contamination. Otherwise, regular old-fashioned oats will do.
The recipe itself is fairly easy to make. You just combine your liquid ingredients with your dry ingredients (except the dried cranberries, you will add that later) and bake. MAKE SURE YOU DON'T OVERCOOK YOUR GRANOLA! The first time I made this recipe I did just that. OK overcook is a nice way of saying I burnt it slightly (sigh). But even with half the batch burnt, it still tasted pretty good. Just make sure you are keeping an eye out on it.
Old fashioned rolled oats along with sweet dried cranberries, inviting cinnamon smell, and the nutty earthiness of pecans makes this a filling fall vegan breakfast. But I'm sure you will fall (pun intended) in love with this recipe regardless of the season.
Enjoy!
IF YOU TRIED THIS RECIPE: Tell me how it turned out for you! Was it a hit or miss? Is granola a staple breakfast in your household? Tell me about it! LEAVE A COMMENT BELOW, RATE IT, and PIN IT! Also, tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
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Homemade Granola Recipe (Vegan, Gluten Free)
Ingredients
- 2 cups gluten-free rolled oats (or regular oats if you are not gluten sensitive)
- ½ cup pecans
- 1 teaspoon organic cane sugar
- ½ teaspoon cinnamon powder
- ¼ teaspoon Himalayan pink sea salt
- 6 tablespoon maple syrup
- 4 tablespoon coconut oil (or vegan butter)
- ½ cup dried cranberries
Instructions
- Preheat oven to 325 degrees F.
- Add gluten-free old-fashioned oats, pecans, organic cane sugar, cinnamon powder, and salt to a large mixing bowl and stir.
- Add coconut oil and maple syrup to a small saucepan. Warm over medium heat for 2-3 minutes, whisking frequently until the two are combined.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated.
- Grab a 9 x13 inch rectangular baking pan and line it with baking sheets. Arrange granola on a pan and spread into an even layer.
- Bake for 15-20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
- To keep this granola chunky, don’t stir during baking, or right after.
- Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling and then break into clumps.
- Granola is ⅔ cups per serving for a total of 5 servings. Store in a mason jar in the refrigerator for up to 3 weeks.
Notes
- This is delicious with your favorite plant-based milk, as a topping on your favorite vegan ice cream, or on top of some vegan yogurt as a snack!
- Feel free to use whatever nut or dried fruit you desire.
Nutrition
Original photos of the recipe.
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