Whole Food Plant Based Granola - The Best Recipe! Oil Free, Gluten-Free

Preheat the oven to 300°F.

Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Measure out 1/4 cup each of raw almonds and pecans and chop them roughly on a cutting board.

In a large mixing bowl, combine 2 cups of rolled oats, 1/4 cup of hazelnut flour, 1/4 cup of sliced almonds, chopped walnuts and pecans, 1 teaspoon of ground cinnamon, 2 tablespoons of hemp seeds, and 2 tablespoons of ground chia or flax seeds. Stir until evenly combined.

In a separate smaller bowl, combine 1/4 cup of vanilla cinnamon fig butter (or substitutes), 1/4 cup of raw almond butter, 1/4 cup of pure maple syrup, and 1 teaspoon of vanilla extract. Stir until smooth.

Add the wet ingredient mixture to the dry ingredients and gradually stir until well incorporated, alternating between stirring and smashing the granola with the back of a spatula to combine.

Turn the granola mixture out into the prepared baking pan and spread it evenly using the back of a spatula.

Bake in the preheated oven for 20 minutes.

After 20 minutes, remove the granola from the oven and flip it over using a spatula to ensure even baking.

Return the granola to the oven and bake for an additional 20 minutes.

Once baked for a total of 40 minutes, let the granola cool in the pan, allowing it to harden as it cools.

Once cooled to room temperature, transfer the granola to an airtight food storage container or a jar for storage.

Equipment Needed

Spice Level:

Dietary