• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Blueberry

Easy, delicious, satisfying, family-friendly vegan recipes

  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
  • Follow on social media:

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast Recipes

    Best Vegan Granola Recipe

    Published on October 23, 2018 by Kate, Updated on October 24, 2018 - 4 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe

    This easy vegan granola recipe takes just a few ingredients and less than 30 minutes in total to make, but despite it's simplicity it's an all-time family and company favorite!!  A breakfast staple, awesome atop smoothies, layered in parfaits, perfect snack material etc.!

    overhead closeup shot of vegan granola in a white bowl

    What do you need to start making the best Vegan Granola?

    • Old-fashioned Rolled Oats - also known as original, these flattened oats are traditional
    • Nuts - 2 options of your choice, but I recommend slivered almonds as one
    • Shredded coconut - just buy the fancy sweetened kind.  It tastes amazing!!!
    • A bit of neutral flavored oil
    • Agave or Maple Syrup
    • Brown Sugar
    • Pinch of salt
    • Dried fruit - raisins, berries, and/or pineapple

    The steps for making the BEST Vegan Granola:

    Start by measuring out your oats, slivered almonds, chopped pecans (or other nut of choice), shredded coconut, brown sugar and salt into a large mixing bowl.

    overhead shot of ingredients for vegan granola in white mixing bowl

    Mix all those dry ingredients together well.

    overhead shot of oats, nuts and coconut being mixed for vegan granola

    In a separate small mixing bowl, whisk together the oil and Agave (or Maple Syrup).

    overhead shot of agave and oil mixed to pour over vegan granola

    Pour the oil-agave mixture over the dry ingredient mixture.

    agave and oil being poured onto vegan granola

    Use a wooden spoon to mix everything together until the oil/agave mixture is well incorporated.

    overhead shot of vegan granola mixed with oil and sweetener

    It'll look just slightly moist, but not really wet at all.

    side-closeup shot of vegan granola on a wooden spoon

    Line two baking trays with parchment paper and spread the granola mixture evenly between them.

    overhead shot of vegan granola on a parchment paper lined baking tray

    Bake the granola at 350 degrees about 20 minutes or until slightly golden brown, stirring granola and rotating trays in the oven at least once about 8-10 minutes into baking time.  After removing from the oven spread raisins and dried berries evenly over trays and allow to cool.

    Do you want some crunchy clumps in your granola?

    If you're like me and adore crunchy clumps in your granola, don't stir it while it's cooling!!  Allow it to rest 2-3 hours or until completely cooled and then gently break up the granola as you place it into your storage container.  Chunky perfection for snacking and munching!!

    How long does granola keep?

    This granola will easily stay fresh up to several months in an air-tight container your room temperature pantry.  Just make sure it is completely cooled before attempting to store it, so that no moisture builds in the container.  

    overhead shot of vegan granola in white serving bowl with a silver spoon

    How do you eat this vegan Granola?

    • layer it in parfaits
    • serve sprinkled over fresh thick-style smoothies
    • munch the crunchy clumps
    • add a little on top of cooked oatmeal to liven things up
    • scatter a bit over a saucy fruit salad
    • eat it with homemade vegan yogurt
    • and of course, devour a bowl of it with non-dairy milk!!

    side closeup shot of vegan granola on a tray with wooden spoon

    Hope you all enjoy this lovely granola!

    IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

    • Best Vegan Waffles - GF
    • Cocoa-Banana Chia Seed Pudding
    • Vegan Buttermilk Biscuits
    • Best Vegan Egg Salad

    If you’ve tried this Amazing Vegan Granola or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead shot of vegan granola in a white bowl with a garnish of blueberries

    Best Company Vegan Granola

    The ultimate vegan granola that is simply irresistable no matter how it is used!  Suitable for smoothie topping, parfaits, sprinkled over yogurt, or just snacking!
    4.92 from 12 votes
    Print recipe Leave a comment
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 14 people
    Calories: 345kcal

    Ingredients

    • 4 ½ C Old-fashioned Rolled Oats
    • 2 C Shredded Coconut
    • ¾ C Chopped Pecans
    • ¾ C Slivered Almonds
    • ¾ C Brown Sugar
    • 1 pinch Salt
    • ⅓ C Vegetable Oil
    • ⅓ C Agave or Maple syrup
    • ½ C Raisins
    • ½ C Dried Cranberries
    • ½ C Dried Blueberries, or Cherries or Strawberries

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.  
    • Measure oats, coconut, pecans, almonds, brown sugar, and salt into a large mixing bowl and stir to mix well.
    • In a small mixing bowl whisk oil and agave together and then pour over dry granola mixture.  Mix together until oat mixture is well-coated.
    • Spread evenly over two parchment lined baking trays.
    • Bake until turning slightly golden, stirring every few minutes as needed.  Rotate trays at least once.   Bake approx 20 minutes or until light golden brown.
    • Sprinkle dried fruit evenly over cooling trays of granola.
    • Cool on baking trays for 2-3 hours without stirring if you like a few crunch clusters.
    • Place in airtight container once completely cooled. 

    Notes

    • Total Recipe Yield: About 14 Cups
    • If you're like me and adore crunchy clumps in your granola, don't stir it while it's cooling!!  Allow it to rest 2-3 hours or until completely cooled and then gently break up the granola as you place it into your storage container.  Chunky perfection for snacking and munching!!
    • This granola will easily stay fresh up to several months in an air-tight container in your room temperature pantry.  Just make sure it is completely cooled before attempting to store it, so that no moisture builds in the container.  

    Nutrition

    Serving: 1Cup | Calories: 345kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Sodium: 36mg | Potassium: 303mg | Fiber: 5g | Sugar: 27g | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 2.1mg

     

    More Vegan Breakfast Recipes

    • 25 Vegan Air Fryer Recipes
    • Eggplant Bacon (Soy-Free and Vegan!)
    • Vegan Blueberry Muffins
    • Vegan Savory Pancakes (Mung Bean Scallion Pancakes)

    Reader Interactions

    Comments

      Questions? Feedback? I love to hear from you! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kristy Smith

      October 23, 2018 at 1:44 pm

      It was so nice seeing you all again. Your cooking was superb all weekend. I will say this "good morning granola" had me going back for seconds.

      Reply
      • Rebecca

        October 23, 2018 at 1:48 pm

        Thanks Kristy! We had a blast hanging out with you guys. Libby wants her 'friend' to come back!! We'd love it if we could convince you all to move out west! 😉

        Reply
    2. Alicia Harding

      April 09, 2017 at 5:57 am

      Rebecca dear!
      You have done a fab job on this blog. It's beautiful, the pictures lovely, writing engaging! I've come back to it several times to continue my browse for yummy inspiration. I get too stuck in a rut sometimes and love trying new things. Love and miss you! OXO

      Reply
      • Rebecca

        April 09, 2017 at 4:43 pm

        Thanks Alicia! I love reading your blog on your life in Africa, too! Miss you bunches!

        Reply

    Primary Sidebar

    Image of Vegan Blueberry recipe creator.

    Welcome to Vegan Blueberry! Here you'll find veganized versions of your favorite comfort food, amazing vegan desserts, and the best vegan cheese recipes on the internet.

    More about Vegan Blueberry →

    "Buy me a coffee" button.

    Reader favorites:

    • Vegan Mocha Mug Cake
    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Vegan Coquito

    Follow Vegan Blueberry:

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    logo collage

    Find Out What's Cookin'

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Who's behind Vegan Blueberry?

    Hi! I'm Kate. Welcome to Vegan Blueberry, where you'll find easy, delicious vegan recipes that are family-friendly and super satisfying! Read more

    My Favorites:

    Vegan mocha mug cake with powdered sugar sprinkled on top
    Bowl of creamy vegan parsnip soup.
    Close up of a bowl of vegan miso sweet potato soup.

    See the Vegan Blueberry Web Stories

    As an Amazon Associate I earn from qualifying purchases. See my full disclosure and privacy policy.

    Copyright © 2023 · MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy