This easy deliciously healthy vegan and gluten-free granola recipe makes the BEST granola! It’s a healthier take on traditional store-bought granola, which is why my family named it Hippie Munch. This granola has become a favorite pantry staple in our household. It is so easy to make and it’s made with simple ingredients. It has no added sugar and can be made both vegan AND gluten-free! You can also customize it to include your favorite ingredients. It’s seriously the best healthy granola!
If you’ve ever had store-bought granola then you might have noticed it usually comes with preservatives and/or is loaded with added sugar. All of which is something I have to avoid for an anti-inflammatory diet. So I started making my own granola that way I could control the ingredients that went into it. By making my own I’m able to customize the granola to work with my dietary restrictions and not aggravate my health conditions.
This healthy granola recipe is made with whole grains, unrefined oil, and is naturally sweetened. It tastes SO good you won’t want to go back to store-bought granola, promise! It also makes your kitchen smell incredible when it’s baking! It’s secretly one of my favorite things about this recipe.
I love to use this granola as a snack or eating it as a bowl of cereal with some oat milk and fresh fruit on top. This recipe is also great for making healthy granola for yogurt or even açaí bowls!
Ingredients for Easy Deliciously Healthy Vegan and Gluten-Free Granola
- Old-Fashioned Rolled Oats (use gluten-free rolled oats for GF granola)
- Nuts and/or seeds
- Fine-Grain Sea Salt
- Ground Cinnamon
- Coconut Oil or Olive Oil (my favorite olive oil to use)
- Maple Syrup or Honey (for non-vegan)
- Vanilla Extract
- Ground Flaxseed
- Dried Fruit (optional)
- Coconut Flakes (optional)
- Chocolate Chips (optional)
How to make this Easy Deliciously Healthy Vegan and Gluten-Free Granola
- Combine dry ingredients.
Combine oats, nuts and/or seeds, salt, and cinnamon. Stir to blend.
- Add in wet ingredients.
Next, pour in oil, maple syrup and/or honey, and vanilla. Mix well, until every oat and nut is lightly coated.
- Pour onto baking sheet.
Then pour the granola onto your prepared pan and spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes stirring halfway (for extra-clumpy granola, press the stirred granola down with spatula to create a more even layer). The granola will further crisp up as it cools.
- Let it cool.
Let the granola cool completely before adding optional mix-ins.
- Break up the granola into pieces.
Once cooled, break the granola up into pieces with your hands if you want big chunks or stir it with a spoon if you prefer smaller chunks.
Tips for storing
- The granola can be stored at room temperature or in the freezer.
- For room temperature – store the granola in an airtight container for 1-2 weeks.
- For freezer – store in a sealed freezer bag for up to 3 months.
- The dried fruit can freeze solid, so let it warm to room temperature for 5-10 mins before serving.
- You can use your leftover ground flaxseed to make Flax Eggs!
Looking for other vegan breakfast recipes? Here are a few ideas:
- Quick & Easy Vegan Grain-Free Rolls
- Healthy Pumpkin Oatmeal Muffins
- Easy Healthy Vegan Pumpkin Spice Cream Cheese
Hippie Munch is the best easy and healthy granola! This recipe is quick and made with simple ingredients. It’s also vegan and gluten free!
- 4 cups old-fashioned rolled oats (use gluten-free oats for GF granola)
- 1 1/2 cup raw nuts and/or seeds (I use 1 cup raw walnuts & 1/2 cup roasted pistachios)
- 1 tsp fine-grain sea salt (if using standard table salt, scale back to 3/4 tsp)
- 1/2 tsp ground cinnamon
- 1/2 cup melted coconut oil or olive oil (I use olive oil – smooth, not bold)
- 1/2 cup maple syrup or honey (I use maple syrup)
- 1 tsp vanilla extract
- 1/2 cup ground flaxseed
- 2/3 cup dried fruit, chopped if large (optional mix-ins)
- 1/2 cup chocolate chips or coconut flakes (optional mix-ins)
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in oil, maple syrup and/or honey, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes stirring halfway (for extra-clumpy granola, press the stirred granola down with spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the optional mix-ins, if using. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid so let it warm to room temperature for 5 to 10 minutes before serving.
- Serving Size: 1/2 cup
- Calories: 275
- Sugar: 6.6 g
- Sodium: 148.3 mg
- Fat: 15.7 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 26.1 g
- Fiber: 4.8 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Keywords: quick, easy, healthy granola, healthy homemade granola