This super crunchy vegan oil free granola is the best snack you will ever make. It can be made nut free with just a few easy swaps. It’s also very simple to customize with the seeds and nuts you probably have on hand.
Whether you are looking for a healthy breakfast or just a crunchy snack any time of day–this granola will fit the bill. I love mixing it with some of my homemade Instant Pot soy yogurt (just 2 ingredients) and topped with lots of fresh berries. If you need an afternoon chocolate fix, this is the one for you!
I’ve made it so easy for you to quickly download and print a PDF version of this recipe for your files.
Gluten Free, WFPB, Refined Sugar Free and Oil Free
Granola really should be its own food group. Don’t you agree? For my loyal followers (yes, mom and Darcy, I’m talking to you), I believe I have FINALLY found the crispiest, crunchiest version of my beloved granola. I am here to share it with you and every granola lover out there. My super secret ingredient (aquafaba) gives it the crunch that we all crave.
This version starts with a base of both rolled oats, millet and (optional) walnuts. For a nut free option, you could certainly switch to sunflower seeds or pumpkin seeds. I sweetened this with a date puree made with medjool dates. I prefer the sweetness and the texture of the medjool dates, but if you are unable to find them, try deglet noor dates. You will need to double the amount of deglet if you go that route.
I made this batch with the standard raisins, but I have experimented with dried blueberries and some lemon zest and that makes a wonderful alternative.
This granola is great for just snacking on its own or added to some plant based yogurt and fruit for a breakfast sundae. It is delicious combined with hot steel cut oats or try decorating your smoothie bowl with a few handfuls. There are no wrong ways to enjoy this treat!
I hope you give this a try. Tag me @heidicooksplants with your photo and leave me a comment!
Crispy, crunchy, salty and sweet granola. It’s the perfect balance of everything you want in a granola with the added benefit that it is plant based, vegan and oil free. This granola is everything you need in one stop shopping.
If you’ve seen the popular recipes for tahini chocolate chip cookie recipes like I have, this will satisfy that craving with a lot less work than making cookies! This crunchy granola is sweetened with date paste–so it is free of refined sugars and the let me tell you….the crunch is real!! See for yourself.
My easy recipe is one bowl—couldn’t be any easier! The hardest part is waiting for the granola to cool before you dig in! I hope you enjoy it.
Crunchy. Oil Free. Dairy Free. Sweetened with just date paste—no other sugars. You just found the best granola recipe ever with no added calories from oil. The secret (magic) ingredient is aquafaba, which is the liquid that’s in a can of garbanzo beans (chickpeas). Yep, you read that right-chickpea juice.
I’ve seen a few recipes online that use aquafaba in baking. I made a vegan challah last year by whipping the aquafaba to replace the eggs and I also tried another oil free granola recipe that replaced the coconut oil with aquafaba. It really does work as a great substitute for oil or eggs, depending on how it’s used.
All the dry ingredients mixed
Whisk the wet ingredients until smooth
Combine the wet and dry
Last week, I came across a recipe from The Lazy Cat Kitchen and I tried her method, which seemed to be the easiest one I have come across. Today, I tweaked her recipe to make an oil free and nut free version of granola. So many people these days have nut allergies, so I wanted to try a nut-free version of this typically nut laden snack.
Trail Mix Granola is the best of all worlds, in my opinion. You have the sweet and salty and crunchy too. I blended old fashioned oats and buckwheat groats and mixed in raw peanuts, sunflower and pumpkin seeds and a heavy dose of cinnamon. After the granola cooled I stirred in some raisins and some dairy free chocolate chips. Unbelievably good!
Preheat the oven to 325 and cover a sheet pan with parchment paper and set aside. In a medium bowl, combine oats thru salt and mix well. (If you want to make this with nuts..you can swap the peanuts out for sliced raw almonds.) In a small bowl or glass measuring cup, combine the date paste, peanut butter, aquafaba and extract. Whisk to mix well. Pour the wet mixture into the dry and make sure it is well coated. Spread the mix onto the sheet pan and flatten into a single layer. Bake for a total of 30-35 minutes–but at 15 minutes, turn the pan around in the oven so that it cooks evenly. It’s done when it looks brown all over. Remove the pan from the oven and let cool-without stirring so that the granola clumps up. When the granola is cool, mix in the raisins and chocolate chips and try not to eat the whole pan at once!
Ready for the oven
Out of the oven and ready for the mix-ins
I think this is my new favorite granola! It’s got the crunch-it’s got the sweet and salty. The only thing that’s missing is the oil and calories, and who needs that? Hope you give it a try and love it as much as I do! Leave me a comment and let me know.