There is something wrong with this recipe.
You probably already noticed it. I realized it mid-editing. It’s very upsetting.
There’s no FRUIT! None. Not even a single solitary raisin.
I’m incredibly sorry.
But we have such a good crispy crunchy vibe going here, I just couldn’t squelch it with dates blended in. Dates need to stay where they belong: in rawnola. Sorry dates.
Someone asked for crispy oil-free granola, so it had to be done. But don’t worry, this Easy Oil-Free Granola is fruit’s best friend. On top of a fruit smoothie. With dried fruit stirred in. Layered in a fruity chia parfait. See, they are best buds always hanging together.
This is my favorite granola for many reasons…
1) It’s easy. Like 4 ingredient one-bowl easy.
2) It’s SUPER cluster-y.
3) The brown rice crisps make it reminiscent of a rice crispy treat…sorta.
4) It’s customizable. There is a wild card 1/4 cup in the recipe that can be filled with any dry ingredient you like. Quinoa, seeds, nuts, coconut, buckwheat groats, dried mulberries, cereal, etc. You can also add in different spices or cacao or maca or other flavorful powders. Mix it up!
Just make sure you keep the ratio the same: 3 cups dry ingredients to 1/2 cup liquid sweetener.
I usually use maple syrup as the sweetener because it keeps things super crispy. You can use other liquid sweeteners (date syrup, coconut nectar, Bee Free Honee, agave nectar, brown rice syrup, etc.) but I can’t guarantee quite as crispy a result because I haven’t tested them all yet.
The easiest oil-free granola loaded with crunchy clusters! #veganClick To Tweet
Easy Oil-Free Granola (with lots of crunchy clusters!)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
Ingredients
- 1 3/4 cup rolled oats
- 1 cup crispy brown rice cereal
- 1/4 cup of whatever dry ingredient you love (nuts, seeds, cereal, coconut, quinoa, buckwheat, etc.)
- 1/2 cup maple syrup (+1 more tablespoon for extra clusters)
Optional
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 375F.
- Combine all the ingredients in a mixing bowl.
- Stir to evenly coat all the dry ingredients.
- Spread on a baking pan lined with parchment paper.
- Press it into a rectangle about 1/4 inch thick.
- Bake for 10 mins at 375F until the edges are just staring to brown. Do not stir it.
- Remove from the oven. Let it cool for at least 30 mins before stirring or moving or touching.
- Then break apart into chunks.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 125
- Sugar: 18g
- Sodium: 64mg
- Fat: 1.5g
- Saturated Fat: 1.5g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
Wow…it’s baked and no fruit….are you feeling okay??????????
Most of my treats are baked, but the no fruit thing does have me worried about myself too LOL
May I use fruit in this recipe and honey?
Adding fruit will make the granola mushy due to the water in fruit. You could add dried fruit after baking, but that is the only kind of fruit I would recommend. But yes, honey in place of maple syrup will work!
Yummmm! This looks and sounds so gorgeous – there’s nothing better than granola clusters! Maple syrup is ridiculously expensive here though – do you think homemade date syrup would work? The only other syrup I’ve got in the house is NuNaturals Simple Syrup which is way too runny.
Either way, looks amazing 😀
I do think date syrup will work! That’s what I wanted to use but I didn’t have any and it’s super expensive here 😀
I’m lucky I have a friend who owns a maple sugar farm and sends us maple syrup every year!! I have never had or heard of date syrup I must try!
You can replace maple syrup by mixing 6 TBS dark cane sugar with 4 TBS hot water. I got this recipe from Carlotta, a vegan who has a great Youtube channel.
https://www.youtube.com/user/carlottacolorful/featured
★★★★
seriously these clusters are UNREAL!!!! so much chunk age <3
Those clusters are pretty much the only reason I granola <3
The best part about granola is the giant clusters. I remember when I was younger and mom would buy granola and I would sift through the box eating all the clusters. Now I just make my own and make it extra clustery! Looks great Natalie!
Ohhh yum: I actually always make my granolas without fruit so I’m totally fine with this! Delicious.
It certainly keeps them crunchier that way! And more versatile 🙂
So much clustery goodness!!!
I usually put puffed rice in my granola, but I haven’t tried brown rice crispies!! I need to give it a try next time I have some on hand because yum <3
Puffed rice would be good too! I love the light airy-ness 🙂 I rarely buy puffed rice, always the crispy ones, don’t know why. I should try that!
I love this super easy granola recipe. Thought about making one soon. It will be definitely similar to yours. I do have some rice flakes which I could use. Thank you for the inspiration. <3
I can’t wait to see it! I was exploring your blog, pinning everything a couple of nights ago, I love your style <3 Yes definitely throw in some cereal of some sort, it makes the texture a little bit lighter than just straight oats and nuts and stuff!
I am so trying this recipe!
Enjoy!
No fruit?! hahaha! Insert shocked face! But you’re absolutely right, maple syrup will get you that crispy goodness you’re looking for. I love that you used quinoa in this! Such an easy way to change up your granola. Looks delicious, Natalie!
I know, breaking all the rules on this one haha! I should’ve splurged on the date syrup, that would’ve solved all my fruit-less problems. I am not the biggest fan of quinoa cooked as an actual grain, but I love the texture of it in granola! In fact that’s probably the only way I really eat quinoa 😀
So u ised uncooked quinoa?
Yes that is what I used. It is optional though, I just like the texture. Feel free to sub with any seed of nut or buckwheat or whatever you like 🙂
My stomach just growled so loudly! I need this in my life. I am such a granola fan, but I am so bad at not just eating a TON in one sitting. I tend to overindulge. 😛
Hahaha I can relate! Handfuls of granola go down very easily 😀
This inspired me and I made a fresh batch of granola! 🙂
Hahaha it didn’t take much to push you over the edge to snacking heaven, enjoy!
Love it when something so simple is so AWESOME!! Thank you for sharing another great idea!
Question – have you ever worked with Banana flour? I was goofing around looking at some banana recipes, and saw one mention using banana flour. This is a new one for me, but thought you might have?
I have heard of banana flour, but never used it. I’ve never seen it in a store and I just keep forgetting to order it. This brand WEDO is the only one I’m pretty sure: http://www.bananaflour.com So no, haven’t tried it but it’s on my list! Thanks for reminding me 🙂
I think you might also like to check out this Australian company, called Natural Evolution.. There website looks great:: http://www.naturalevolutionfoods.com.au/
They have a green banana flour and other banana based products. I’ve not tried any yet, but I’m very tempted. I’m going to Australia this July so I’ll have to keep an eye out for it! I’d love to know if you end up tring some. Quite a curious product.☺ Thanks again for sharing your ideas.
Whoa they have some really neat stuff! All things banana! The whole probiotic prebiotic concept is interesting with the mulberry leaf too. I imagine shipping would be crazy expensive, but I’d love to try their products. Neat find, thanks for sharing! I hope you can find it while you are there 🙂
You are SO funny, I can’t believe you forgot fruit, hahahaha! But, I forgive you, because this granola is one of my favorite things ever. I love, love making homemade granola…it’s not even comparable to storebought’s crappy versions. I love how simple this is and maple syrup is always my go-to sweetener as well. So much more flavorful than bland old sugar. I love that you added brown rice cereal to it too, gives it that extra crunch, YUM! Of course, I would add pecans, they are my favorite nut and they lend such a buttery flavor to granola….mmmm, now I’m craving granola. I’m in love with all the gorgeous red cups in your pics too, great shots and so vibrant, yet simple!
Heck you are probably happy that I didn’t sneak dates or bananas in somehow. Although you somehow magically managed to make fruity and yet still crispy granola with that Apple Pie Granola recipe of yours…wow one instance where Brandi was MORE fruity than me 😮 LOL The store-bought stuff is the most boring thing now that I’ve had homemade so many times! Seriously it’s waste of oats. And yes maple syrup is becoming more and more used in my kitchen too, it’s the perfect liquid sweetener! Funny story with these cups, I got them for my b-day and broke two of the 4 piece set within minutes of unwrapping them 🙁 So I ordered more and now I have one and a half sets haha. I’m not complaining 🙂
Sounds amazing to me, fruit or not! Although I am a little shocked, I must say 😮
I’ve been enjoying some store-bought granola lately. It’s one of those things I love but absolutely neglect to ever make for an unexplained reason (or at least it’s been a few years since I made a batch). Time to fix? 🙂
I am terrible about consistently making it too, but I just always fall back on good ole’ rawnola 🙂 But now that you mention it I don’t think I’ve ever seen a single cluster of granola on anything of yours. I’m sure you would make a very tasty batch!
I had one oldie on the blog, but I recently removed it. Those photos were… erm… nevermind 😀 I’ll have to remake some one day instead.
How thick do you press this into the pan? 1/4″? 2″? I imagine that would make a big difference as to how it bakes.
I went ahead and made this, using a standard 11″ x 7″ pan (would be helpful if you included pan size in recipe) and pressed it down firmly to about 1/2″. I used a sugar-free fruit syrup instead of maple syrup. After 30 minutes of baking, the edges were starting to burn, but the granola didn’t seem to be crisping up. Got too hungry to wait any longer and didn’t want to burn it more, so we’re eating it right now. With fresh fruit and more fruit syrup added, it isn’t bad, but I think I would use something like a cookie sheet next time so I could spread it thinner and get it a bit crispier. Thanks for the idea!
Hi Rebecca! I always use a cookie sheet for this, mine is about 16″ x 10″. Sorry I did not include that in the recipe, I thought with the video it wasn’t necessary. You want that is big enough that it doesn’t go all the way to the edges. About 1/4 inch thickness is good. The granola will not appear crispy while in the oven. It turns crispy as it cools and the sugar crystalizes, that’s why letting it cool completely is necessary. So you want to judge cooking time based purely on those lightly browned edges. I am not at all familiar with sugar-free fruit syrups, so I can’t promise that will work as well as maple syrup. I hope the next batch goes better!
Hahah…silly me. I didn’t even notice the video! First time I’ve visited your blog, so just skimmed through the article and focused on the written ingredients/instructions part. We don’t eat any sort of sugar other than what naturally occurs in whole fruits and veggies. We made the fruit syrup from our own blueberries, strawberries and cherries. I’ll try the recipe again using a cookie sheet. Thanks!
Dear Natalie,
What can be used instead of brown rice cereals? Thanks
Hi Petar! Any cereal will work there, or even just more rolled oats would be fine.
Thank you, will try!
Hi Natalie, do you think molasses could substitute maple syrup in this recipe?
Hi Lena! Hmm I don’t think it will unfortunately. I think it is too sticky and will make the granola mushy instead of crispy. You could try subbing in a little bit of molasses for some of the maple syrup, but I can’t guarantee the same crunchy texture.
thank you for this recipe, while I didn’t use your dry mix, the 3 cups dry to 1/2 cup wet was the perfect guidance as I had accidentally purchased flavored oatmeal instead of flavored granola, so I was able to easily make it into what I originally thought is was and wanted with this guideline
★★★★★
Oh that’s so smart!! Turning grocery shopping mistakes into delicious snacks–I love it! I’ve never thought to use flavored oatmeal in granola, but I wouldn’t say no to a little apple cinnamon crunchy snacking 🙂 Enjoy Clarissa!
it was Apple cinnamon pecan and their oatmeal containers look exactly like the granola ones.
https://purelyelizabeth.com/product/ancient-grain-oatmeal-apple-pecan/
★★★★★
I’ve had that oatmeal before it’s yummy, but their granola is even better!! The blueberry hemp is my favorite store-bought granola, the salty/sweet balance is so good??
I just made this and mmmmmmm!
I used:
– 2 cups whole grain large flake oats
– 1/2 cup quinoa
– 1/4 cup puffed rice
– 1/2 cup + 1 TBSP maple syrup
Yummy!!!
★★★★★
Mmm that sounds like my dream combo texture-wise, I love the quinoa + puffed rice mix! I’m so happy you liked it Melissa 🙂
i made it! i also added buckwheat, walnut, puffed millet. definitely crispy!!!and yes so much clusters!
★★★★★
Ooh that sounds so crunchy and multi-textured and delicious! I am so happy you tried it, thanks for the feedback Abby 🙂
I made this tonight and it turned out great! Just like you promised, it’s a crunchy and clustery as can be.
★★★★★