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A batch of vegan maple cinnamon granola cools on a rimmed baking sheet with flecks of walnuts, almonds, cashews, and pumpkin seeds.

Vegan Maple Cinnamon Granola

Frances Kellar
Olive oil and maple syrup work beautiful in this vegan version of my honey nut granola. It's a breakfast staple worth having on hand for quick mornings.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 32 ounces

Ingredients
  

  • ¼ cup cashews
  • ¼ cup walnut halves
  • ¼ cup sliced almonds
  • ¼ cup whole almonds
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 2 cups rolled oats
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoon cinnamon
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 2 tablespoons dried currants, blueberries, or raisins optional

Instructions
 

  • Preheat oven to 250 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  • In a small mixing bowl, whisk together maple syrup, cinnamon, vanilla extract, and olive oil until well combined.
  • In a large bowl, stir together the assorted nuts, seeds, oats, and unsweetened shredded coconut. Pour in maple syrup mixture and stir together until well combined.
  • Spread granola in an even layer on the prepared baking sheet. Bake granola for 45 to 50 minutes, stirring granola every 15 to 20 minutes. Granola should appear golden and toasted. It should smell fragrant, slightly sweet and nutty. Remove from oven to cool.
  • Cool granola completely before storing. Store granola in a jar with tight fitting lid at room temperature for up to a month.
Keyword homemade granola, vegan recipes, granola recipes, vegan breakfast ideas
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