Homemade Oil-Free Granola
Crunchy, clustered granola made without oil but full of flavor. Naturally sweetened and perfect for breakfast bowls, yogurt parfaits, or snacking.
Prep Time
15 min
Cook Time
30 min
Servings
12
Calories
195
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/3 cup ground flaxseed
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup pure maple syrup
- 1/4 cup almond butter (or tahini)
- 2 tablespoons vanilla extract
- After baking:
- 1/2 cup raisins or dried cranberries
- 1/4 cup coconut flakes (optional)
Instructions
- 1
Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, combine oats, almonds, pumpkin seeds, sunflower seeds, ground flaxseed, cinnamon, and salt. Mix well.
- 3
In a small saucepan, warm maple syrup and almond butter over low heat, whisking until smooth and combined, about 2 minutes.
- 4
Remove from heat and stir in vanilla extract.
- 5
Pour wet mixture over dry ingredients. Stir thoroughly until everything is evenly coated. The mixture should be slightly sticky.
- 6
Spread mixture evenly on prepared baking sheet. Press down firmly with a spatula to encourage clustering.
- 7
Bake for 15 minutes. Remove, stir gently, and press down again. Bake another 10-15 minutes until golden brown.
- 8
Turn off oven and let granola cool in the oven with door cracked open for 30 minutes (this creates extra crunch).
- 9
Once completely cool, break into clusters and mix in dried fruit and coconut if using. Store in an airtight container.
Chef's Notes
The secret to oil-free granola that still clumps is the combination of maple syrup and nut butter, plus pressing it firmly while baking. Don
Nutrition Information
195
Calories
6g
Protein
28g
Carbs
8g
Fat
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