Nut and Seed Granola

Overhead view of an open glass jar of granola with raisins

A satisfying vegan granola that's naturally sweetened, oil-free, and protein-rich. Made with warm flavors of maple, cinnamon, and vanilla. Plus easy to customize!

AuthorKaitlin - The Garden Grazer

Prep Time:10

Cook Time:35

Total Time:45

CourseBreakfast, Snack

CuisineGluten-Free Option, Oil-Free, Vegan

Servings (2/3-cup servings)

Ingredients

For the dry ingredients:

2 cups old-fashioned rolled oats (gluten-free if desired)
1/2 cup almond flour
2/3 cup walnuts, chopped (I use raw, unsalted)
1/4 cup sunflower seeds
2 Tbsp. chia seeds
2 Tbsp. ground flax seeds
1 tsp. ground cinnamon

For the wet ingredients:

1/3 cup pure maple syrup (or up to 1/2 cup)
1/4 cup applesauce
1 Tbsp. pure vanilla extract

Stir-in:

1/3 cup raisins (or other dried fruit)

Instructions

Preheat oven to 325°F (165°C). Line a baking pan with parchment paper (or Silpat). Set aside.
In a large mixing bowl, combine all dry ingredients.
In a small bowl, combine wet ingredients. Stir to combine.
Add wet ingredients to dry. Stir very well to thoroughly coat.
Spread out granola evenly on the lined pan.
Place in oven and bake for 35-40 minutes, stirring every 10-15 minutes.
Remove from oven and let cool. (It will gradually harden as it cools.) Then stir in raisins or other dried fruit of choice.

Notes

Yield: Recipe makes about 5 cups granola.

Customizing: Add pumpkin seeds (pepitas), pecans, peanuts, or hemp hearts to the oat mixture. Or stir in dried cranberries, dried cherries, vegan chocolate chips, or coconut flakes after baking.

Storing: Let it cool completely, then store in an airtight container or glass jar. We keep it in the fridge or pantry for a couple weeks.

Nutrition Per Serving (Estimate)