recipe
Vegan Almond Granola with Dried Fruit
Crunchy, lightly sweet vegan granola with toasted almonds, oats, and your choice of dried fruit. Make once, eat for 3 weeks.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 4 cups Rolled oats
- 1.5 cups Sliced almonds
- 1/2 cup Coconut oil, melted
- 1/2 cup Maple syrup
- 1 tbsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Dried fruit (cranberries, raisins, apricots)
Method
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment.
- Mix oats, almonds, cinnamon, and salt in a large bowl.
- Whisk melted coconut oil, maple syrup, and vanilla in a separate bowl.
- Pour wet over dry. Mix thoroughly until everything is coated.
- Spread on baking sheets in an even layer. Don’t overcrowd.
- Bake 25-30 minutes, stirring once at the 15-minute mark, until golden brown.
- Cool completely (granola crisps as it cools). Stir in dried fruit.
- Store in airtight container at room temperature for 3 weeks.
Notes + tips
- Don’t stir granola while it’s baking too often — clumps form when granola sits undisturbed.
- For chunkier clusters, press the granola firm before baking and don’t stir at all.
- Substitute walnuts, pecans, hazelnuts, or seeds for the almonds.
- Add coconut flakes (1/2 cup) for the last 5 minutes of baking only — they burn easily.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.