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!
Looking for a super easy dish to share for the holidays? This vegan 7 layer Mexican dip comes together in just a few minutes with ingredients that you’ve probably already got. This plant based, vegan dip is ALWAYS a crowd-pleaser when I bring it to a party. It’s so good that all the non-vegans will be asking you for the recipe!
This Mexican dip is so simple to put together, I even make this for dinner when I want an easy (almost) no-cook night. The directions are pretty forgiving. Once you layer in the refried beans, salsa and lettuce, all the other ingredients can be added in any order. You can get as plain or fancy as you like!
This easy plant based dish is such a timesaver. It makes a delicious main course if you decide to add tofu, or keep it simple with just the noodles and vegetables. A super simple one pot and one bowl meal to satisfy your craving for noodles anytime!
When you add the broccoli to the already boiling noodles, you’ll save the hassle of cleaning another pot and your noodles and broccoli will be cooked to perfection. Feel free to add as much spice as you can handle. I used about a tablespoon of chili garlic sauce–but, add or subtract the heat to your taste! Adding some cooked tofu makes this a complete meal, but if you don’t have any—no sweat—it is so delish on its own!
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.
Looking for a quick lunch? My Easy Vegan Egg Salad can be mixed up quickly in one bowl with just a handful of ingredients. No boiling eggs (ick, that smell!!) and no struggles over peeling those egg shells (ugh-I never could get that right!)
When it comes to the mayonnaise part of the recipe, you have the option to use a store bought vegan mayo (like Vegenaise) or you can mix up my own oil-free version of mayo. Even if you have a tofu skeptic in your house, I bet they will love my version of the classic (no) egg salad sandwich. The key ingredient, black salt (Kala Namak) gives this the “eggy” aroma and the little bit of turmeric brightens the color to a delicious yellow! I also recommend using “dill” relish, as opposed to “sweet” relish, so that you don’t add any unnecessary sugars.
I am all about convenience, but I also strive to keep added oil out of my diet. Commercially prepared vegan mayo is typically loaded with oils. This recipe is super easy to make and keep on hand when you need a healthier alternative to commercial vegan mayo. If you happen to know of a vegan mayo made without any oils, please leave me a comment and let me know what you have found. This Easy Oil Free Vegan Mayo is simple to put together in a blender cup and keep stored in the fridge for about a week.
Add all ingredients to a blender cup and blend until smooth. I use a Vitamix, which has a smaller “cup” that makes it easier to blend small quantities, like dressings. Transfer to a sealed container and keep in refrigerator for no more than 7 days
DId you make this recipe? Tag me @heidicooksplants or leave me a comment.
See you in the kitchen soon,
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