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Gluten-Free Vegan Granola

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REVISED: This recipe was originally posted in October of 2020 and over the years I have “tweaked” the recipe and thought it was time to revise the recipe on the blog. Let me know if you try it and if there is anything that you would add or change. 

This recipe is so easy and versatile that you can add whatever dry ingredients you want. I recommend that you keep the ration of dry to wet ingredients and always use the same amount of oats, but feel free to substitute the nuts and seeds for whatever you have one hand.

I enjoy having this granola by the handful as a snack, on top of Greek yogurt, add almond milk for a quick cereal…it is the perfect snack!

Tips for Perfect Granola:

  1. Use the bottom rack of the oven. It allows the granola to crisp up and cook quicker.
  2. Parchment paper works, but for crispier granola use a silicon mat.
  3. Press the granola into a thin layer using a large spatula. This allows it to sticker together more and create “chucks” of granola.
  4. Store granola in fridge to keep it crunchy.

Gluten-Free & Vegan Granola

Yes, Granola. The perfect breakfast, yogurt topper, snack and dessert. Not only is it gluten-free and good for you, but it is quick and easy to make.
Most store bought granola is not very healthy as it is usually full of sugar, preservatives and other unhealthy additives. If you are looking for sweetness without all the extras than this is your recipe. Features using  Vitality oils and Organic Dried Wolfberries from Young Living.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 cups

Equipment

  • 17.25 x 11.5 sheet pan
  • parchment paper
  • spatula
  • large bowl
  • spatula
  • small glass bowl

Ingredients
  

Dry ingredients

  • 2 cups Gluten-Free Oats (not instant)
  • ½ cup Pumpkin Seeds
  • 1/4 cup Sunflower Seeds
  • ½ cup Walnuts
  • ½ cup Unsweetened Coconut Flakes
  • ½ cup Almond Slices
  • ⅓ cup Organic Dried Wolfberries or Cranberries
  • ⅓ cup Cacao Nibs or Dark Chocolate Chips Vegan use Cacao Nibs
  • 2 tbsp Chia seeds
  • 2 tbsp Hemp Seeds
  • 2 tbsp Flax Seeds

Wet Ingredients

  • 2 tbsp Honey For a vegan version use agave
  • 3 tbsp Maple syrup
  • 2 tbsp Coconut Sugar or Brown Sugar
  • 2 ½ tbsp Coconut oil, melted
  • 1 tsp Organic Vanilla Extract
  • 1 tsp Kosher Salt
  • 5 drops Cinnamon Bark Vitality Oil Substitute 1 to 1 1/2 tsp cinnamon spice
  • 3 drops Ginger Vitality Oil Substitute 1/2 tsp Ginger spice
  • 3 drops Nutmeg Vitality Oil Substitute 1/2 tsp Nutmeg
  • 3 drops Copaiba Vitality Oil No substitution

Instructions
 

  • Pre-heat oven to 325°F. Line a rimmed baking sheet with parchment paper or use a silicon mat.
  • Mix together the gluten-free oats, seeds, nuts and coconut flakes in a large bowl and set aside.
    Granola dry and wet ingredients
  • In a medium glass bowl, whisk together maple syrup, agave(honey), brown sugar, melted coconut oil and the vitality oils.
  • Pour the wet ingredients over the dry mixture and stir until everything is well coated. Sprinkle with kosher salt and stir.
  • Pour over parchment lined baking sheet and press into a even layer using a flat spatula.
  • Bake for 30 minutes. Stir it half way through so that it cooks evenly. It is cooked when it looks toasted and the oats are crisp not damp.
  • Sprinkle to Cacao Nibs and dried Wolfberries or cranberries over the top and gently stir.
  • Let it cool completely on baking sheet, break up the granola and store in air tight container for up to two weeks. For extra crispy granola store in the refrigerator.

Notes

Note: Vitality oils usually can be substituted with spices in 1 drop = 1 tsp. However, due to the dry form of the spices a lower amount is used. See substitution next to each spice.  
Keyword gluten-free, vegan, vitality oils, young living