Granola recipe (Oil-Free)

Louise and I have created over 50 breakfast recipes for theplantbasedschool.com, but this granola recipe without oil has quickly become one of our favorites.

We were never fans of store-bought granola, there tend to be too much refined oil and sugar.

But when we tried making it with tahini and maple syrup instead, we were blown away. It’s crunchy, toasty, naturally sweet, and ready in under 30 minutes.

Plus, it keeps well for weeks and pairs perfectly with our oat flour muffins, granola bars, and vegan oatmeal cookies.

We still love a good drizzle of olive oil in our cooking, but not in granola 😋. Try this one – it’s a reader favorite breakfast recipe!

I make this all the time, we love it! I have a friend that comes to visit she eats a lot of it so I have to hide some for us. – Jeanne

• Rolled oats (old-fashioned oats): Best for crisp texture without burning and they are rich in fiber (12%) and protein (11–15%). Also, naturally gluten-free (check for certified gluten-free if needed).

• Nuts: We use almonds and walnuts. Great alternatives: hazelnuts, pecans, cashews, macadamia, peanuts, pistachios, pine nuts.

• Seeds: chia seeds, flaxseed, sunflower seeds. Substitutes: pepitas (pumpkin seeds), hemp seeds.

• Tahini: Replaces oil while adding nutty flavor and crunch. Use 100% hulled sesame tahini (light, pourable). Substitutes: 1/3 cup avocado, coconut, canola, sunflower, or olive oil.

• Maple syrup: Natural sweetener that binds and flavors. Substitutes: honey or agave syrup (better than granulated sugar).

• Cinnamon: Optional additions for a festive twist: ginger, nutmeg, pumpkin spice, allspice, cloves.

• Vanilla extract (optional): Adds aroma and depth when available.

• Salt: Just a pinch of sea salt enhances flavor. Can be omitted for low-sodium diets.

• Optional mix-ins: Dried fruits: raisins, cranberries, cherries, chopped figs, dates, apricots, mango. Coconut flakes (add after 15 minutes of baking). Citrus zest (orange or lemon) for a fruity twist.

📝 Our favorite combo: dark chocolate chips + coconut flakes + dried mango + orange zest

Preheat the oven to 350°F or 180°C. Line your baking sheet with parchment paper. We recommend using a standard US 18×13-Inch half-sheet pan (about 45 x 35 cm in Europe).

Add tahini, maple syrup, cinnamon, vanilla extract, and salt to a medium bowl. Whisk until well combined and set aside. You should have a thick and smooth paste that tastes delicious.

Coarsely chop the nuts with a knife or crush them with your hands. To a large bowl, add rolled oats, chopped nuts, and seeds, and mix to combine.

Pour the tahini-maple mixture into the bowl with the dry ingredients.

Stir and mix with a spatula until your homemade granola mixture is well combined.

Spread the granola mix onto the baking sheet. It should cover almost the whole tray. Flatten it with a spatula and try to make one single large compact slab.

Bake in the oven at 350°F or 180°C for 15 minutes; take it out, break it off and stir it with a spatula, flatten it and recompact it on the same tray.

Tip: if you like extra clumpy granola, press it down into a compact layer after stirring it.

Bake for 5 – 10 more minutes, until lightly golden brown, then take it out of the oven and let it cool down at room temperature for about 20 minutes.

Your homemade granola won’t be crunchy right out of the oven and will crisp up as it cools down.

Break off larger pieces with your hands and store the granola in an airtight container like a mason jar or Tupperware to keep the crunch.

• Don’t skip the slab trick: For extra crunch and bigger clusters, press the granola into a compact slab before baking—and again after stirring midway through. This helps it stick together beautifully.

• Serve with fresh fruit: Pair your granola with unsweetened yogurt and seasonal fruits like berries, apples, or bananas for a healthy breakfast idea.

• Let cool completely: Granola crisps up as it cools. Let it rest for 20–30 minutes after baking before breaking it into chunks and storing it. This ensures it stays crunchy.

Make Ahead & Storage

Make Ahead: this healthy granola is the queen of make-ahead meals. It stays crunchy for weeks if you keep it in an airtight container.

Room temperature: we keep this at room temperature in a sealed jar or airtight container for up to 3 weeks, although it never lasts more than one week in our home. The granola stays crunchy, no problem. We don’t recommend keeping it in the refrigerator.

Freezer: to store homemade granola for longer, let it cool down completely, then transfer it into a freezer-friendly bag and freeze it for up to 6 months.

Thaw: let it defrost at room temperature for a few hours, or overnight, before eating it.

• Zucchini muffins
• Egg-free pancakes
• Banana pancakes
• Healthy banana bread
• Vegan donuts
• Vegan cinnamon rolls

If you tried this granola recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!