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“This is the best granola recipe I have ever made and I have tried several before. My husband loves it too so life is much easier in the mornings! The only difficulty is that I have to try to not snack on it too much in between. Thank you Sarah for such a lovely recipe.”
I make a batch of this granola every other week. It’s straightforward to put together, and it’s so convenient to have on hand for a quick and nourishing breakfast. I love to have it with fresh berries and yogurt. This combo contains probiotics, polyphenols and a good amount of fibre, making it a delicious gut-loving option to start your day.
What’s your favorite way to have granola? Cam puts it on his cooked oats, and I have never seen that. Like it’s oats on oats? Is anybody else out there doing this? please help us settle this debate!
Oil-Free Vegan Granola
Equipment
Ingredients
- ¼ cup (60 g) tahini
- ¼ cup (59.15 ml) date or maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp sea salt flakes
- 2 cups (162 g) oats
- ½ cup (49.5 g) pecan
- ½ cup (71.5 g) almonds
- ½ cup (42.5 g) coconut flakes
- ¼ cup (30 g) goji berries
- ¼ cup (50 g) hemp seeds
- ¼ cup (16 g) pumpkin seeds
Instructions
- Preheat your oven to 160C (320F). In a large bowl, combine the tahini, date syrup, vanilla extract, cinnamon, and salt. Stir until well mixed.
- Add the oats, pecan, almond, coconut, hemp, and pumpkin seeds to the bowl. Pour the tahini mixture over the dry ingredients, stirring well until everything is thoroughly coated.
- Spread the granola mixture evenly on a baking sheet. Bake in the preheated oven for 40 minutes, or until the granola is golden brown and crispy.
- Once the granola has cooled down, stir in the goji berries. Store in an airtight container.
Notes
Video
Per Serving/Portion
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Question: how long does it keep for in an air tight glass container?
Delicious 😋!
I didn’t have Tahiti on hand but smooth almond worked wonderfully.
Slightly burnt my initial batch. Modified oven temperature. Baked at 250F for 30 minutes and stirred every 10 minutes to ensure even baking. This did the trick
Hi Chantal, thank you for sharing your tips 🥰 I usually keep it for a couple of weeks in the pantry!
This is the best granola recipe I have ever made and I have tried several before. My husband loves it too so life is much easier in the mornings! The only difficulty is that I have to try to not snack on it too much in between. Thank you Sarah for such a lovely recipe.
I’m so happy to hear that! Thank you for sharing Catherine 💚
This recipe is now my go-to for making granola! Recently I’ve been adding cacao nibs to it which gives it a nice chocolatey taste 😋 I love how easy it is to customise as well, changing the nut butter, sweetener or quantity of nuts and seeds. Thank you so much! 🙏🏽
Cacao nibs sound like a delightful addition! Thank you for sharing Rezzie 💚
We put it on top of yoghurt, fresh fruit and chia pudding!
Can’t wait to try this recipe, thanks.
We often have granola on top of overnight oats or cooked oats in our house, as it adds a nice bit of crunch, and we often have less granola as it’s so moreish!
Hope you love it, homemade granola is so delicious!