Our homemade granola is crunchy, naturally sweet, and made without oil or refined sugar. It’s a healthy, easy breakfast you can prepare in under 30 minutes and that keeps well for days.
We prefer homemade granola to most store-bought options, which often contain too much oil and added sugar. Replacing oil with tahini and using maple syrup gives this granola a toasty, nutty flavor and great texture. It’s ready quickly, stores well, and pairs perfectly with yogurt, fresh fruit, or baked goods.
Ingredients
- Rolled oats (old-fashioned oats) – use old-fashioned oats for a crisp texture that won’t burn.
- Nuts – we use almonds and walnuts. Substitute hazelnuts, pecans, cashews, pistachios or others.
- Seeds – chia, flaxseed, sunflower seeds. Pepitas or hemp seeds work too.
- Tahini – replaces oil, adding a rich, nutty taste. Use smooth hulled tahini.
- Maple syrup – natural sweetener and binder. Honey or agave are alternatives.
- Cinnamon – optional; you can also use nutmeg, ginger, pumpkin spice or allspice.
- Vanilla extract (optional) – adds aroma and depth.
- Salt – a pinch of sea salt to enhance flavor; omit for low-sodium diets.
- Optional mix-ins – dried fruit (raisins, cranberries, chopped dates or apricots), coconut flakes (add after baking), citrus zest, or chocolate chips.
Favorite combo: dark chocolate chips + coconut flakes + dried mango + orange zest.
How to make this granola
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper—an 18×13-inch half-sheet pan (45×35 cm) works well.
In a medium bowl combine ½ cup tahini, ⅓ cup maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla (if using) and ¼ teaspoon salt. Whisk until smooth into a thick paste.
Coarsely chop ½ cup almonds and ½ cup walnuts (or crush by hand). In a large bowl mix 2 cups rolled oats, the chopped nuts and 3 tablespoons mixed seeds (for example 1 tbsp chia, 1 tbsp flax, 1 tbsp sunflower).
Pour the tahini-maple mixture over the dry ingredients and stir with a spatula until evenly coated.
Spread the mixture across the lined baking sheet and press it down firmly into one compact slab with a spatula—this helps create large clusters.
Bake at 350°F (180°C) for 15 minutes. Remove the tray, break the slab apart and stir, then press it back into a compact layer. Return to the oven and bake for another 5–10 minutes, until lightly golden.
Let the granola cool at room temperature for about 20 minutes. It will crisp up as it cools. Break into chunks by hand and transfer to an airtight container.
Tips
- Use the slab method: pressing the granola into a single compact layer before baking and again after stirring gives larger clusters and better crunch.
- Serve with fresh fruit: spoon over unsweetened yogurt or plant-based yogurt and top with berries, sliced apples or banana.
- Cool completely: wait 20–30 minutes after baking before breaking into pieces so the granola crisps properly.
Make Ahead & Storage
Make ahead: this granola is perfect to prepare in advance. Stored in an airtight container it stays crunchy for weeks.
Room temperature: keep in a sealed jar or container for up to 3 weeks (we usually finish it faster).
Freezer: to store longer, cool completely then seal in a freezer bag for up to 6 months. Thaw at room temperature for a few hours or overnight before eating.
More Breakfast Recipes
- Zucchini muffins
- Egg-free pancakes
- Banana pancakes
- Healthy banana bread
- Vegan donuts
- Vegan cinnamon rolls
If you try this granola recipe, please leave a star rating and let us know how it turned out in the comments — we love hearing from readers!
Granola Recipe (Oil-Free)
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup walnuts
- ½ cup almonds
- 3 tablespoons mixed seeds (we use 1 tbsp chia, 1 tbsp flax, 1 tbsp sunflower)
- ½ cup tahini
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl combine tahini, maple syrup, cinnamon, vanilla and salt. Mix well and set aside. Coarsely chop the almonds and walnuts. In a large bowl mix the oats, nuts and seeds, then pour in the tahini mixture and stir until evenly coated.
- Step 2: Spread the granola mixture across the baking sheet and press into one compact slab. Bake for 15 minutes, remove and break up the slab, stir, press it back down and bake 5–10 more minutes until lightly golden.
- Step 3: Let cool for about 20 minutes so the granola crisps up. Break into clusters and store in an airtight container.
Notes
Substitutions: Swap nuts for other nuts or extra seeds to make it nut-free. Tahini can be replaced with smooth peanut butter or about 1/3 cup oil if necessary. Maple syrup can be replaced with honey or agave.
Storage: Store at room temperature in a sealed jar for up to 3 weeks, or freeze cooled granola in a freezer bag for up to 6 months.
Nutrition
Per serving (1 of 16): Calories: 162 kcal; Carbohydrates: 15 g; Protein: 5 g; Fat: 10 g; Dietary Fiber: 3 g; Sugar: 4 g.