Easy Vegan Granola Recipe (Healthy, 3-Ingredient)
This is the only vegan granola recipe you’ll ever need – it’s crunchy, nutty & made with just three ingredients in 30 mins.
I’ve been baking this granola weekly for over a year and never get tired of it. Instead of oil, I use peanut butter, which gives it a rich flavor and a chunkier, almost cookie-like texture.
Unlike most store-bought granolas that are packed with refined sugar and additives, this one is made with simple, whole-food ingredients you probably already have in your pantry.
Peanut butter is not just delicious, but is also linked to a lower risk of heart disease and stroke thanks to its healthy fats, plant protein, and compounds like arginine and phytosterols (read more about health benefits of peanuts).
If you love peanut butter, you need to try these recipes:
- Peanut Butter Smoothie Without Banana
- High-Protein PBJ Overnight Oats
- Date And Peanut Butter Energy Bites
- Kimchi Udon with Peanut Butter
- Powdered Peanut Butter Buddha Bowl Dressing
- Easy High-Protein Glass Noodle Salad with Shredded Tofu & Peanut Butter Dressing
- Smoked Tofu Vietnamese Rice Paper Rolls with Peanut Dipping Sauce
Table of Contents
Why You’ll Love This Vegan Granola Recipe
- Just 3 ingredients — rolled oats, peanut butter, and maple syrup (and an optional pinch of salt).
- Wholesome & healthy — no refined sugar, no oil, and no additives in this vegan granola recipe.
- Quick & easy — ready in 30 minutes with minimal prep.
- Chunky & crunchy — thanks to peanut butter, it bakes into irresistible clusters.
- Customizable — add spices, nuts, seeds, or dried fruit to make it your own.
- Meal-prep friendly — keeps well for weeks in a jar, perfect for busy mornings.
- Versatile — enjoy with plant milk, on smoothie bowls, over yogurt, or straight from the jar.
Ingredients & Substitutions
- Rolled oats – heart-healthy, high in fiber.
- Maple syrup – a natural sweetener with a rich caramel-like flavor.
- Peanut butter – protein, richness, holds it together.
- Pinch of salt – optional, balances sweetness.
Vegan granola recipe variations
- General substitutions – Use almond/cashew/sunflower seed butter, agave, and GF oats.
- Warm spices – Add a teaspoon of cinnamon or pumpkin spice for a cozy flavor twist in your vegan granola.
- Coconut & nuts – Stir in coconut flakes, sunflower seeds, or chopped nuts before baking. Walnuts are an especially great choice. Walnuts add crunch and are linked to benefits like better heart health, brain function, and reduced inflammation, thanks to their omega-3 fats and antioxidants (walnuts’ health benefits).
- Fruity or chocolatey – Mix in dried fruit (like raisins, cranberries, mulberries, or goji berries) or chocolate chips after baking and cooling. Just keep in mind: dried fruit can soften your granola, so it won’t stay quite as crunchy over time.
Step-by-step instructions
Mix the wet ingredients – In a medium bowl, whisk together 120 ml maple syrup (½ cup) and 125 g peanut butter (½ cup) until smooth and well combined. Add a pinch of salt if you’d like to balance the sweetness.
Add the oats – Stir in 300 g rolled oats (about 3 cups) and mix until every oat is evenly coated in the peanut butter-maple mixture.
Bake – Spread the mixture onto a lined baking tray. Bake at 200 °C (400 °F) for about 30 minutes, or until the granola is dark golden brown. Stir once halfway through for even baking.
Cool & store – Remove from the oven and let the granola cool completely before transferring to an airtight jar. It will crisp up more as it cools.
Pro tip: For chunkier clusters, don’t spread or flatten the mixture too much on the tray, and avoid stirring until it has fully cooled.
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Vegan granola
Equipment
- 1 Baking tray
- 1 Medium pot
- 1 Baking sheet
Ingredients
- 4 cups rolled oats
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- pinch salt
Instructions
- Preheat oven to 200 °C (400 °F) and line a baking tray with parchment paper.
- In a medium bowl, whisk together 1/2 cup maple syrup and 1/2 cup peanut butter until smooth. Stir in a pinch salt.
- Add the 4 cups rolled oats and mix until fully coated.
- Spread the mixture evenly on the prepared tray.
- Bake for 30 minutes, stirring once halfway through, until dark golden brown.
- Remove from oven and let cool completely before storing. The granola will crisp up as it cools.
Notes
- For chunkier clusters, don’t press the mixture flat on the tray and avoid stirring until it has fully cooled.
- Store in an airtight jar for up to 2–3 weeks.