• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, snacks, oil-free, sweet · March 25, 2017

5 Ingredient Popcorn Granola

Jump to Recipe·Print Recipe

This easy 5 Ingredient Popcorn Granola is a mashup of two favorite by-the-handful snacks into one sweet, salty, offbeat treat!
[wprm-recipe-jump]

5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}

Just popping in spontaneously on a Saturday with a fun recipe for you!

Okay, the popcorn puns stop there, I promise.

I don’t usually post on Saturdays. But when one of my favorite childhood snacks finds it’s way into one of my other favorite topping/cereal/by the handful snacks, I can’t don’t want to wait until next week to share. And perhaps a little sweet-salty snacking is exactly what your weekend needs right now.

5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}

It’s tricky to think up a flavor concept that hasn’t already been granola-ed. Type “granola + {insert any fruit/flavor/spice/nut/sweetener here}” into google and you will probably find something. Probably more than one something even. Which is understandable, because granola is a perfect form for just about any flavor–salty, sweet, or (best of all) salty & sweet.

So instead of coming up with some sort of crazy novel flavor to add to the oil-free crunchy granola collection, I looked to the actual base ingredients instead. I love adding different textural variants to my granola to mix things up–rice crispies, popped quinoa, seeds, puffed cereals, coconut shreds, etc. And now I can add a new-found favorite to that list: popcorn! The popped, puffy “cereal” before puffed cereals were even cool.

Still crazy? Maybe.

But texturally fun and uniquely tasty? Definitely!

5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}

To let the popcorn be the star of this offbeat granola party, I kept the rest of the ingredients simple and minimal. Oats so the granola police don’t come after me. Maple syrup for sweetness and cluster-filled crunch. Salt, popcorn’s BFF. And cinnamon for a little spice. You could scale this popcorn granola back even further and leave out the cinnamon if you like, the salty sweetness is delicious without too.

Quick note. I do not recommend eating this granola as a cereal with milk. Popcorn is not a big fan of milk, or any liquids for that matter. Let’s just say soggy would be an understatement and you would be left holding a bowl of mushy cinnamon sadness. Save it for snacking and topping instead.

5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}

Happy salty, sweet, kettlecorn-reminiscent snacking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Ingredient Popcorn Granola

★★★★★ 5 from 1 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
Print Recipe
Pin Recipe

Description

This easy 5 Ingredient Popcorn Granola is a mashup of two of the best by-the-handful snacks into one sweet-salty offbeat treat!


Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 2 cups air popped popcorn ((see video for an easy DIY microwave method))
  • 2/3 cup maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon ((optional))

Instructions

  1. Preheat the oven to 375F.
  2. Combine the oats, popcorn, salt, and cinnamon in a large mixing bowl. Toss to combine.
  3. Add the maple syrup and mix until everything is evenly coated.
  4. Transfer onto a baking pan lined with parchment paper, spreading into one thin layer. Firmly press the mixture together to form a solid rectangle, this makes for larger clusters after baking.
  5. Bake for 10 minutes at 375F.
  6. Let it cool for at least 30 minutes before breaking apart into chunks.
  7. Store in an airtight container. It will last for 1-2 weeks.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Just call me Feasting on Finger Food…
-Sweet and salty and CHOCOLATE snack sticks
–Chewy cake chunks that will draw all the bunnies out of there winter hiding spots
-Trust me, these little bites are 100% worth the sticky messy fingers
-A smoothie bowl + this on top = best breakfast of your entire week

Pin It

5 Ingredient Popcorn Granola {vegan, gluten-free, oil-free}

Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, snacks, oil-free, sweet · Tagged: cinnamon, snack, spice, topping, popcorn, baking, maple syrup, hclf, one bowl, oat, high carb low fat

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Vegan Frosted Animal Crackers
Raspberry White Chocolate Cookie Bars
Dairy-Free Frozen Yogurt Bites

Comments

  1. Leah M | love me, feed me says

    March 25, 2017 at 3:45 pm

    Feelin this on so many levels!! I’ve actually been wanting to put popcorn in granola for a while now – more proof we are always on the same wavelength!! Love the combination of flavours in this crunchy goodness. I’ve been craving granola lately, so this so needs to happen.

    Reply
    • Natalie says

      March 26, 2017 at 11:02 am

      Haha, really!?! Well when a somewhat crazy idea like this comes to both of us we know we think/snack alike. And that it has to happen! Well please do still, maybe in some sort of amazing chocolate-inclusive flavor like those cookies. Idk, you are very good with the flavor combining so I’ll just let you handle that 🙂

      Reply
  2. Sara says

    March 25, 2017 at 7:29 pm

    OBSESSED with this concept. I am a total popcorn addict, and adding it to already wonderful crunchy, sweet granola is SO genius!! Totally worthy of an out of the ordinary Saturday post! 🙂

    Reply
    • Natalie says

      March 26, 2017 at 10:58 am

      Me too! Well was more than am, but I seriously used to eat popcorn daily. Yes it’s fun to mix up the schedule sometimes 🙂 Hope you are having a wonderful weekend Sara!

      Reply
  3. Heidi C. says

    March 26, 2017 at 6:17 pm

    As soon as I post this, I’m going to go into the kitchen and mix up a batch of these! They sound like great snacks. On a totally different topic, but in the fruit world, have you heard of the new company Barnana? For some reason, when I see new banana products, I think of Feasting On Fruit! Barnana just added a new product “Banana Brittle” that made me think you’d want to know(and perhaps come up with versions of your own????).
    Just for fun here’s a link to a bit more about them.
    http://mobile.foodnavigator-usa.com/Manufacturers/Barnana-unveils-its-latest-innovation-banana-brittle

    Reply
    • Natalie says

      March 26, 2017 at 8:02 pm

      Haha I’m going to take the banana product -> FOF connection as a compliment 😀 I love those little Barnana bites, haven’t thought about them in forever, but this brittle sounds even more intriguing! I just found the ingredient list on their site, and they use oil but I’m going to play with the idea and see if I can skip that bit. All the flavors sound really good too. I will definitely work on it, because the concept is delicious! Thank you so much for letting me know Heidi 🙂

      Reply
  4. rachel @ athletic avocado says

    March 27, 2017 at 6:25 am

    And this is recipe is just another reason why you are one of our fave bloggers!!!!! So creative and crunchyyyyyy! Pinning!

    Reply
    • Natalie says

      March 27, 2017 at 10:34 am

      Crazy, crispy, crunchy, cinnamon-y–all the C words! Thanks Rachel <3

      Reply
  5. The Vegan 8 says

    March 27, 2017 at 2:40 pm

    I have thought of putting popcorn inside rice crispy treats before but this looks entirely better and WAY easier! I honestly could eat the entire batch in one sitting! I LOVE popcorn and love granola so combining the 2 would be pure magical salty/sweet goodness! I really want some right now. I know Olivia would die over this. Need to make some, like, today! To me, cinnamon is my favorite flavor of granola and it gives so much flavor and the smell when baking is divine. I can only imagine the smell of both popcorn and granola at the same time! What a delicious idea!

    Reply
    • Natalie says

      March 27, 2017 at 5:32 pm

      After I finished shooting this I had the strong desire to grab a large, discreet bag and head to the movies with it lol. It’s the perfect movie snack though! I love love love salty sweet stuff too, kettle corn has always been my favorite so I was pretty thrilled that it tasted so similar. But with cinnamon! Which I think kettle corn has been missing all this time 😀 Also PLEASE bring that popcorn rice crispy treat idea to life because while I like granola I LOVEEEEEE rice crispy treats <3

      Reply
  6. Aimee says

    March 29, 2017 at 5:24 pm

    Why haven’t I thought of this before? NEED to try this!!

    Reply
    • Natalie says

      March 29, 2017 at 8:25 pm

      Don’t know what took me so long either 😀

      Reply
  7. Rise Shine Cook | Ashley Madden says

    April 7, 2017 at 12:45 pm

    The oat police 🙂 Hahahaha so awesome! I’m loving adding popcorn to random sweet recipes and this granola is calling my name! Great post my love!

    xo
    Ashley

    Reply
    • Natalie says

      April 7, 2017 at 8:09 pm

      Popcorn is one of those snacks I forget about and then have the joy of rediscovering every so often, but it’s so versatile as an ingredient too! Thank you Ashley 🙂

      Reply
  8. Paula says

    April 21, 2017 at 4:24 pm

    please share link for DIY video air popped corn

    Reply
    • Natalie says

      April 21, 2017 at 4:36 pm

      Sure! Right here: http://www.thekitchn.com/how-to-make-popcorn-in-the-microwave-227332

      Reply
  9. Raiko says

    February 18, 2019 at 10:44 pm

    I really can’t wait to try this! This looks so delicious! My favorites all in one! Thank you for sharing!

    ★★★★★

    Reply
    • Natalie says

      February 19, 2019 at 9:50 am

      It’s such a yummy mashup of snacks, I hope you love it🤗

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Review: Clean Sweets

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue