Vegan Granola

Sweet, nutty, crunchy vegan granola! Great for a healthy snack or breakfast, this granola is gluten free and sweetened naturally. 

So with how healthy I eat, you could probably guess I’ve never had crack.

Obviously I don’t speak from experience, but I’m thinking granola should be ranked up there with crack as far as how addictive it is. Seriously dangerous. But in the delicious way, not the like, kill you way.


The problem is, most store-bought granola is, for lack of a better term, crap. With so many added sweeteners, oils, and other unhealthy ingredients, I have yet to find a granola that qualifies as a healthy snack, let alone something to eat regularly. But since I love love love texture, I really wanted to achieve a super crunchy, nutty, basic granola.

As a result, I about squealed with excitement when I baked this, because this vegan granola came out so much better than I expected! I wanted to make granola with nice big, crunchy pieces, but without oils or extra sweeteners. I’ve tried in the past just for fun, before I had my blog, and they didn’t come out so hot. Think limp, chewy, soft, separated oats with some nuts mixed in. Not cute, and definitely not granola.

I was fully expecting a recipe failure, especially on the first try, but instead these heavenly little clusters greeted me when I opened my oven!

There was definitely excited dancing/victory cries.

This vegan granola is made with very simple ingredients that you probably already have at home! It’s a simple mixture of oats, ground flaxseed, any spices you’d like (I use cinnamon), date paste for super rich sweetness, and nuts. I was so happy that I got away with only using dates as a sweetener! Natural, sweet, fruit goodness.

It’s also super easy to customize to your favorite flavors – choose your favorite nuts, leave out the flax, add more spice, add some raisins that have been all over your apartment floor. Wait, what? Oh, yeah. Guess who forgot the raisins before taking these photos? Typical.

I had actually filled our raisin container (yes, that’s a thing when your husband has a strange love affair with the little boogers) to way more full than usual, to consolidate the multiple containers we had on our shelf. Then in my mess of approximately 10 thousand dishes from baking multiple recipes that day, I put the raisins away to get them off my overcrowded counter, and therefore they didn’t make it into the granola.

I realize this .5 seconds after I’ve uploaded all of the photos, naturally.

So husband gets home, I tell him how silly me totally forgot the raisins, so he should add some before he gives me a taste testing verdict.  Husband grabs the container to add some, not knowing it was extra full.


It literally looked like a giant raisin had been murdered and the shrapnel was all over our carpet. So what does Joe proceed to do? If you guessed pick them up and throw them away like a sane human being, you’d be wrong.

He picked them up, put them in a pot, rinsed them off, and ATE THEM.

I’m just a little bit of a health/germ freak, so I was absolutely appalled and told him so. He laughed. Then I laughed. Then he ate a lot of granola with carpet raisins.

While I recommend that you go with traditional, straight from the box into your granola raisins, I definitely recommend using them! Try it with some almond milk, as a quick snack at work, or as a before bed treat. The combination of the crunchy oats, toasty nuts, and soft, chewy, slightly sweet raisins seriously makes this vegan granola a dream.

So much crunchy goodness!!!

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Granola

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: About 4 cups


  • 3 c whole grain rolled oats
  • 1/4 c ground flaxseed
  • 1 tbsp cinnamon
  • 2 c runny date paste (I used 16 medjool dates blended with 2 c water, then measured out 2 c to pour over the oat mixture).
  • 1 c mixed nuts
  • 1 c raisins


  1. Preheat the oven to 400 degrees.
  2. Combine the oats, flaxseed, cinnamon, and date paste and stir to combine.
  3. Spread the oat date mixture over a nonstick baking sheet, and bake for 20 minutes.
  4. Stir the granola, breaking up big clumps of oats and bake another 10 minutes.
  5. Add the nuts, then bake another 20 minutes.
  6. Remove the granola from the oven and stir in the raisins.
  7. Leave the granola sitting out on the sheet tray or in a tupperware container, with the lid off, for a few hours. This helps the oats get nice and crunchy! Then store in a sealed container.