I never knew how easy it was to make homemade gluten-free, vegan granola until recently, and now it’s a staple in my home!  Granola adds a great layer of texture to parfaits, frozen yogurt or even as part of a trail mix. However, some store-bought brands are laden with added sugar. This homemade vegan granola is packed with heart-healthy, certified gluten-free oats and only sweetened with maple syrup. It is customizable to your own taste preferences.                               

I've been experimenting with cooking temps and times for the perfect granola for a while and finally found it! This recipe is adapted from Alton Brown's granola recipe.  It is literally the best cooking temps.  This recipe makes a large amount of granola, which can be stored in an airtight container or portioned out in individual resealable bags.  Although homemade granola can last for a few weeks, freezing it can extend the shelf life. It's also a great recipe to put in mason jars and give as little gifts for the holidays!

This recipe was so easy to make that my 2 year old did most of the work!  So be sure to get your kids involved in this one. If you're concerned about clean-up, try doing the prep over a piece of parchment paper lined on the kitchen counter or table and use a large cup to place all dirty utensils in. Super easy clean-up!

Ingredients:

  • 3 cups certified gluten-free rolled oats
  • 3/4 cup unsweetened shredded coconut (depending on how coconutty you like it)
  • 3/4 cup sliced almonds
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup raisins

Directions:

  1. Preheat oven to 250 degrees F.
  2. In a large bowl, combine the oats, nuts and coconut.
  3. In a separate bowl, combine maple syrup, oil, and vanilla.
  4. Add liquid to dry ingredients and mix well until oats are coated.
  5. Pour onto a parchment lined baking sheet.
  6. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
  7. Remove from oven and transfer into a large bowl.  Add raisins and mix until evenly distributed.  Allow to cool before storing.
  8. *Note: mixture may seem a bit wet upon taking it out of the oven but it will crisp up once it cools.