This easy vegan granola recipe is perfect any time of year, but it also makes a great gift! Vegan granola is quick & easy to make, guilt-free, and makes a perfect breakfast or snack.
So it’s December 16 and I have purchased exactly two Christmas gifts. Two. I used to silently give my mom crap when she would “wait” until the last minute to purchase all her gifts, then she’d go on a gift-buying frenzy three days before Christmas. But now, it would appear, I have turned into my mother, for better or for worse. How the heck is it December 16th already?!?
In all reality, I think I wait to purchase gifts because I am a horrible gift giver. I always feel like the things I purchase are kind of lame, and don’t really reflect how much I love the person. If it were up to me, all my gifts would be food-based. Food! These gifts take time, love, hard work, and are delicious. That’s truly a gift from the heart, is it not? But alas, food gifts are usually those reserved for the “other” people in your lives, like your boss who you’d feel awkward giving anything else, or the lady at the bank who takes your money. Why is it that society has set this precedent to give the most awesome gifts to the people who might not appreciate it the most? Sigh.
Tell you what. If you ever give me a homemade, homebaked gift, I will think you are the most amazing person ever. I love homemade things. When AJ proposed, he had a ring he had made for me out of bicycle spokes. I still wear it almost every day as a necklace.
While this easy vegan granola might not be quite as amazing as a homemade engagement ring, it is downright good. It’s my favorite granola I think I’ve ever had ever. It’s crunchy, just the right amount of sweet, and full of flavors and healthy stuff. Like hemp seeds! And walnuts! And flax! This would make an amazing gift for any of the special or not-quite-as-special people in your life. I would feel darn special receiving it for Christmas. Stocking stuffer, anyone?
I love adding some dried fruit to my granola recipe. It adds a nice chewyness amidst all the crunch and an extra flavor dimension.
The other awesome thing about this vegan granola is the investment to output ratio. It takes less than a half hour form start to finish, and it makes a bunch! You could even double the batch with no extra time input. If you gave one cup of granola away, you could give it to 10 people! Incredible. And best of all, it’s a gift that is sure to be appreciated, no matter who you give it to.
Here’s to the mad rush before the holidays!
A delicious, crunchy granola with tons of goodies. Sunflower seeds, hemp hearts, walnuts, cranberries, and golden raisins make this granola perfect for your morning cereal or as a topping for yogurt.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 cups rolled oats
- 1/2 cup oat flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 cup sunflower seeds
- 1/4 cup shredded unsweetened coconut (leave out if you are opposed)
- 1/4 cup hemp hearts
- 1/2 cup chopped walnuts
- 1/4 cup canola oil
- 1/2 cup maple syrup
- 1/3 cup brown sugar
- 1/4 cup dried cranberries
- 1/4 cup raisins
- Preheat your oven to 425F. Line a baking sheet with parchment or grease well.
- Combine the oats, oat flour, salt, and cinnamon in a large bowl and mix well. Add the sunflower seeds, the coconut, hemp hearts, and chopped walnuts and mix again.
- In another smaller bowl or 2-cup measuring cup, combine the canola oil, maple syrup, and brown sugar. Mix until homogeneous, then pour over the oat mixture. Use a rubber spatula to mix the wet ingredients into the dry until everything is evenly moistened.
- Spread the mixture onto the baking sheet and distribute evenly on the pan. Press down with the back of a spatula until the surface is nice and flat.
- Bake for 10 minutes, then stir it well and pack down again. Bake for another 10 minutes until just starting to turn golden on the edges. There is a fine line between nice, crunchy granola and burnt granola. Keep an eye out!
- Remove from the oven stir in the cranberries and raisins. Pack down with the back of a spatula again, then let cool without stirring. Once cool, break it up and store in an air-tight container.