Gluten free vegan granola recipe. A little-known fact (except, of course, to sufferers), is that a small percentage of Coeliac sufferers are also intolerant to Oats. Oats – even gluten-free oats – contain avenin which can trigger the same immune response as gluten in those suffering from intolerances.
Because oats constitute many delicious breakfasts and because people with gluten-intolerance are deprived on such delicacies such as porridge or granola, I have been experimenting with other cereals.
Buckwheat has been linked to the lowering of cholesterol and high blood pressure, due to their rich supply of flavonoids, contributing to regular blood flow, and protecting the body from free-radicals. There are also studies into the usefulness of Buckwheat stabilising blood sugars. Of course, if none of these things are an issue, or you can’t find Buckwheat Flakes easily (I get mine from my local health shop, but you can buy them from Amazon here.
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Why Make Your Own Granola?
I get why it’s easier to buy granola, it’s convenient, it seems cheaper and it’s so easy. However, I have always found that bought granola is so sweet, and you just don’t know exactly what’s in it.
My easy vegan granola recipe has reduced sugar and is packed chock full of good stuff like chia, pumpkin and sunflower seeds. You can also adjust what’s in granola. Don’t like nuts? Replace with dried fruits. Don’t like Raisins? Use chocolate chips, cacao nibs or more nuts!
I love to serve my granola sprinkled on smoothie bowls or with yogurt and my vanilla poached pears, or it’s the perfect snack just on its own.
- Nuts: peanuts, almonds, hazelnuts, pecans, walnuts, pistachios, macadamia
- Seeds: sesame seeds, poppy seeds, hemp seeds, sunflower seeds, pumpkin seeds, linseed, flax seeds, chia seeds, all full of healthy fats.
- Dried fruit: raisins, currants, sultana, dried cranberry or cherries, chopped dried apple, banana, dried papaya, dried strawberry, chopped crystallised ginger, unsweetened coconut
- Sweeteners: maple syrup, honey, date syrup, agave syrup, golden syrup
- Flavourings: cinnamon, vanilla, almond, cocoa powder, ginger, orange zest
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
It’s incredibly easy.
- Simply mix all your dry ingredients in a large mixing bowl, including the soy milk powder, the stir through the wet ingredients.
- Bake on a baking sheet lined with parchment paper, in an even layer
- Stir occasionally during baking to encourage crunchy granola clusters.
- Store in an airtight container or mason jar. It’s that simple!
- Don’t spread the granola out too much on the baking sheets. You want it to be close enough together to promote large clusters.
- Line the baking sheets with greaseproof paper. It makes it easier to transfer into a large bowl once baked. If, like me, you only have one baking sheet, you’ll want it quickly for your next batch!
- The gluten-free granola crisps up further on cooling.
- Use broken pieces of nuts rather than halves (if using walnuts or pecans)
- Make sure to set your timer for 2 x 10 minutes intervals to turn the granola. This both stops it burning and ensures an even colour, but it also promotes the ubiquitous granola clusters.
Try my other delicious vegan breakfast ideas
- My delicious and simple Tiramisu Pancakes
- Easy Muesli Recipe
- Peanut Butter and Banana Pancakes
- Vegan Black Forest Protein Smoothie
- Crispy Cornmeal Waffles
Easy Gluten Free and Vegan Granola
- Mixing Bowl
- Baking Sheets
- 2½ cups Buckwheat Flakes - or use oatmeal if not gluten-free
- ½ cup Raisins
- ¼ cup Sunflower Seeds
- ⅛ cup Pumpkin Seeds
- ⅛ cup Sesame Seeds
- ½ tbsp Chia Seeds
- ½ cup Desiccated Coconut
- ½ tsp Salt
- ¾ cup Soy Milk Powder
- 1 cup Nuts - mixed
- ½ cup Maple Syrup - or Agave Syrup
- ½ cup Coconut Oil - melted
- 1 tbsp Soy Milk - or plant-based milk of your choice
- Preheat oven to 160c
- Mix all the dry ingredients in a bowl
- Mix the wet ingredients in a jug and pour over the dry. Stir gently until all combined and mixture starts to clump
- Bake on baking sheets, make sure to put quite a lot on each sheets, this helps encourage the clumps of granola!
- Bake for about 25 minutes, until golden brown, stirring after ten minutes to ensure an evening browning
- Leave to cool on a baking sheet, then transfer to large jar or container.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.