This crunchy gluten-free granola features pecans, almonds and shredded coconut for a tasty flavor combination. It's also vegan, refined sugar-free and has no added oil! Enjoy for breakfast or as a snack. It also makes the perfect addition to chia pudding, vegan yogurt or a smoothie bowl. Great for gifting too!Jump to Recipe
Because everybody needs something crunchy sometimes. ♪
Granola with pecans and almonds.
♫ Because sometimes you feel like a nut...
Actually, you'll feel like two kinds of nuts. You know technicalities and such.
If you are following an oil-free vegan diet, raise the roof because this granola has no added oil.
I repeat NO. ADDED. OIL.
How did I make this work without oil?
So I have to tell you, I cheated a little (insert hand over mouth emoji here).
Calm down. It's not as bad as it sounds.
I simply borrowed an idea from one of my other recipes.
Totally fair game IMO.
In fact, this granola was adapted from the topping on my vegan pear crisp.
In that recipe, I used almond flour to replace the oil so I figured it could totally work for granola.
And. It. Did.
And so this granola recipe was born.
You know you wanna make it. 😉
Ingredients you'll need
- Whole-Grain, Gluten-Free Oats (I used Bob's Red Mill)
- Almond Flour (Again, Bob's was the winner here. I used the Super-Fine Almond Flour)
- Sliced Almonds
- Unsweetened Shredded Coconut
- Maple Syrup
- Vanilla Extract
- Salt (You can go with fine sea salt or kosher salt)
How to make this vegan granola - step by step
Preheat your oven to 325° F.
Add all of the ingredients to a large mixing bowl and mix with a spoon or silicone spatula until well combined.
Spread out the granola evenly in a single layer on a non-stick baking sheet or baking sheet lined with parchment paper.
Press down the granola with a spatula.
Bake for 15 minutes.
Stir the granola around and then press down again with the spatula.
Bake for another 10-15 minutes until golden brown but not burned.
Allow the granola to cool to room temperature before storing.
How to enjoy granola
My favorite way to eat this granola is on top of some of our overnight chia pudding with some fresh fruit or jam.
Of course, it's also great on its own for a snack, as a cereal with some plant-based milk, or on top of some vegan yogurt.
This granola is also great for gifting.
Storing the granola
The best way to store the granola is in mason jars at room temperature.
Stored this way, it will last up to a month.
Substitutions and variations
- Allergic to or don't like coconut? Go ahead and leave it out.
- Allergic to or don't like pecans? Try using a different type of nut such as chopped walnuts or swap the pecans out for raw pumpkin seeds instead.
- Want to mix things up? Try substituting half of the sliced almonds with pumpkin seeds and/or half the pecans with chopped walnuts.
- Want to mix things up even more? Try mixing in some chocolate chips, raisins or dried cranberries after the granola has cooled.
You might also enjoy:
- 1 cup whole-grain, gluten-free oats
- ¾ cup almond flour (finely ground from blanched almonds)
- 1 cup pecan halves, chopped into large pieces (or purchase already chopped)
- 1 cup sliced almonds
- ½ cup unsweetened shredded coconut
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt or kosher salt
- Preheat oven to 325° F.
- Add all of the ingredients to a large mixing bowl and mix with a spoon or silicone spatula until well combined.
- Spread out the granola evenly in a single layer on a non-stick baking sheet or baking sheet lined with parchment paper. Press down the granola with a spatula.
- Bake for 15 minutes.
- Stir the granola around and then press down again with the spatula.
- Bake for another 10-15 minutes until golden brown but not burned.
- Allow the granola to cool to room temperature before transferring to a *mason jar or other airtight container for storage.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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