Our homemade granola recipe is tasty, crunchy, healthy, and without oil or refined sugar.
You'll love this healthy granola recipe because it's easy to make in less than 30 minutes and will give you sustained energy for many hours thanks to its wholesome ingredients.
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We've never been big fans of store-bought granola because most have way too much refined oil and sugar.
Would you believe us if we told you that you could make tasty and crunchy granola without oil and well within 30 minutes?
We couldn't believe it until we tried substituting tahini and maple syrup for oil and sugar.
And let me tell you; we are obsessed with this homemade granola because:
- It tastes so good, with bitter-sweet-nutty-savory notes that will get you hooked;
- It's crazy crunchy, and it stays so for weeks;
- You can make it in less than 30 minutes;
- Did I already tell you there's no refined oil?
We have nothing against oil and happily use good quality extra virgin olive oil in most of our recipes. It's just that oily granola is not our thing, especially when having it for breakfast or as a casual snack.
Give this a try, and let us know. We think you'll fall in love with it and won't make any other granola recipe.
Use rolled oats, also known as old-fashioned oats. They are so healthy and tasty, and they keep their shape well and crisp up without burning.
Old-fashioned oats are a wholesome and healthy ingredient because they are unrefined, fiber-rich (about 12%), heart-healthy, and have a high protein content (11 to 15%).
Combined with nuts and seeds, they are one of the most nourishing breakfasts we can think of.
Oats are theoretically gluten-free; however, if you are allergic to gluten, read the label for certified gluten-free oats.
You can use any nuts for this homemade granola recipe. Since we make this recipe all the time and want to keep the cost down, we like to use almonds and walnuts because they are cheaper than most other nuts, at least where we live.
Hazelnuts, pecans, cashews, macadamia, peanuts, pistachios, and pinenuts work equally well.
We use a mix of chia seeds, flaxseed, and sunflower seeds. They are crunchy and packed with healthy fats, and we love them.
You can also use pepitas, pumpkin seeds, and hemp seeds.
Tahini is a natural and wholesome ingredient that allows us to replace oil in one fell swoop. It also adds a ton of flavor and nutty, earthy notes and makes the granola crunchy.
Use tahini from 100% hulled sesame seeds for the best results. It should look light in color and have a pourable consistency. Avoid dark sesame paste because its flavor can get too bitter.
Substitute ⅓ cup of avocado oil, coconut oil, canola oil, sunflower oil, or extra virgin olive oil for tahini.
Maple syrup is the perfect sugar replacement here. However, while it is a natural sweetener, it still counts as added sugar, so go easy with it.
Substitute honey or agave syrup for maple syrup. We find syrups to be better for granola than white or brown sugar.
Add more or less cinnamon based on your preferences. Also, if you make this homemade granola recipe close to the winter holiday, you can add other spices like ginger, nutmeg, pumpkin spice, all-spice, or cloves to make it extra festive and wintery.
Vanilla extract is optional, and this recipe is undoubtedly delicious without it. However, we like to add some when we have it in our pantry because it makes the granola more aromatic.
A pinch of salt - we recommend sea salt - helps make the other flavors pop as the granola touches your tongue. Therefore, we strongly recommend it; however, if you are on a low-sodium diet, you can omit the salt.
- Raisins or other dried fruit like dried cranberries, cherries, dates, figs, apricots, and mango. Chop them up if large;
- Dark chocolate chips;
- Coconut flakes: add them when you stir the granola after baking for 15 minutes.
- Orange zest or lemon zest to make a fruity, citrusy granola.
We recommend mixing chocolate chips, orange zest, or coconut flakes and dried mango pieces.
Preheat the oven to 350°F or 180°C. Line your baking sheet with parchment paper. We recommend using a standard US 18x13-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.
Once cold, you'll have big chunks of super crunchy granola with a light and crisp texture.
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.
Enjoy homemade granola whenever you want to! It's healthy, wholesome, and delicious. Of course, it's perfect for breakfast with yogurt and fresh fruit; but it's also delicious as a healthy snack during the day.
We recommend it with dairy-free milk instead of sugary cereal or with plain Greek yogurt or dairy-free yogurt, topped with either blueberries and raspberries or with pomegranate seeds, mint leaves, and a drizzle of maple syrup.
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.
More Oats Recipes
- Easy oat cookies with raisins: a soft cookie with whole-food ingredients and a sweet flavor.
- Muffins with oat flour: perfect for meal prepping and as a post-workout snack!
- Birchermüesli: easy and creamy overnight oats with apples and almonds.
- Oatmeal pancakes with apple topping are a wholesome and satiating breakfast idea.
More Breakfast Recipes
Sweet or savory breakfast? Get inspired by these nourishing and tasty breakfast ideas:
- Tofu scramble with sauteed veggies a great alternative to scrambled eggs.
- Easy frittata with zucchini and chickpea flour, an easy 20-minute lunch idea.
- French toast: easy vegan brunch idea ready in 20 minutes!
- Easy apple muffins: soft, tender apple pieces and prepared in 30 minutes.
For many more breakfast ideas, check out our breakfast category page.
Homemade Granola (Oil-Free)
- 1 half-sheet pan 18x13-Inch or 45x35 cm
- 2 cups old-fashioned rolled oats
- ½ cup walnuts
- ½ cup almonds
- 3 tablespoons mixed seeds we use 1tbsp chia, 1tbsp flax, 1tbsp sunflower
- ½ cup tahini
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 350°F or 180°C. Line baking sheet with parchment paper.To a medium bowl, add tahini, maple syrup, cinnamon, vanilla extract, and salt. Mix well and set aside.
- Coarsely chop almonds and walnuts with a knife or crush them with your hands.
- To a large mixing bowl, add chopped nuts, rolled oats, and mixed seeds. Mix to combine.
- Pour in the tahini-maple mixture.
- Stir and mix with a spatula until well combined.
- Spread the granola mix onto the baking sheet, pressing it down with the spatula until you get one flat compact slab.
- Bake at 350°F or 180°C for 15 minutes; take it out, break it off and stir it with a spatula. Then press it down, recompact it and bake for 5 to 10 more minutes, until lightly golden brown.
- Let cool down for 20 minutes. The granola won't be crunchy right out of the oven, but it will crisp up as it cools down.
- When cold, you'll have big chunks of super crunchy granola with a light and crisp texture. Break it off with your hands and store it in a jar or airtight container to keep the crunch.
- Serve with dairy-free milk, yogurt, and fresh fruit, or eat as is.
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This is by far the best granola I have ever tasted! I have made this several times now. Sometimes I use almond extract instead of vanilla, both are excellent. I have also added more cinnamon, and sometimes hemp seeds.
Thank you very much for this!! 🇨🇦
That is wonderful, I'm super happy you liked the granola. It's a good idea with almond extract and hemp seeds, we have to test those variations the next time we make a batch!
Thanks so much for your ideas and for your comment - and have a great weekend when you get there!
All the best, Louise