Longevity-Forward Vegan Granola (Low-Sugar, Gluten-Free)
Davis Whitehead·1 hr 45 min·About 20 servings (around 1.2–1.3 kg total)This is a crisp, not-too-sweet vegan granola built for everyday health: fiber-rich oats, nuts and seeds for healthy fats, and warming spices for big flavor without much sugar. It bakes up in chunky clusters with a deep toasty aroma and a gently caramelized crunch. Use it for breakfast with nondairy yogurt, as a topping for fruit, or as a snack straight from the jar. Designed to be gluten-free (with certified GF oats) and easy to tweak based on what you have.
- vegan
- gluten-free
- low-sugar
- meal-prep
- breakfast
Ingredients
- Dry mix
- •500 g (5 cups) certified gluten-free rolled oats
- •200 g (about 1 2/3 cups) raw walnuts, roughly chopped
- •133 g (about 5/6 cup) raw almonds, roughly chopped
- •117 g (about 5/6 cup) pumpkin seeds (pepitas)
- •83 g (about 5/6 cup) sunflower seeds
- •33 g (about 3 1/3 tbsp) ground flaxseed
- •25 g (about 3 1/3 tbsp) chia seeds
- •13 g (about 1 2/3 tbsp) cinnamon
- •3 g (about 1 2/3 tsp) ground ginger (optional)
- •5 g (about 3/4 tsp) fine salt
- Wet mix
- •100 g (about 6 tbsp + 2 tsp) extra-virgin olive oil OR melted coconut oil
- •167 g (about 1/2 cup + 1 tbsp) tahini (well-stirred)
- •150 g (about 6 tbsp + 2 tsp) maple syrup
- •67 g (about 3 1/3 tbsp) water
- •17 g (about 1 2/3 tsp) vanilla extract
- After baking (optional but great)
- •100 g (about 5/6 cup) unsweetened coconut flakes
- •133 g (about 5/6 cup) dried tart cherries or chopped dates (use less if you want it very low-sugar)
Instructions
Prep
Heat oven to 160°C / 325°F. Line 2 large rimmed sheet pans with parchment (or bake in batches so the granola can spread in a thin layer).
Mix
In a big bowl, combine the rolled oats (500 g/5 cups), walnuts (200 g/about 1 2/3 cups), almonds (133 g/about 5/6 cup), pumpkin seeds (117 g/about 5/6 cup), sunflower seeds (83 g/about 5/6 cup), ground flax (33 g/about 3 1/3 tbsp), chia (25 g/about 3 1/3 tbsp), cinnamon (13 g/about 1 2/3 tbsp), ginger (3 g/about 1 2/3 tsp, optional), and salt (5 g/about 3/4 tsp). Toss until evenly distributed.
In a smaller bowl or measuring jug, whisk until smooth: olive oil or melted coconut oil (100 g/about 6 tbsp + 2 tsp), tahini (167 g/about 1/2 cup + 1 tbsp), maple syrup (150 g/about 6 tbsp + 2 tsp), water (67 g/about 3 1/3 tbsp), and vanilla (17 g/about 1 2/3 tsp). It should look glossy and pourable.
Pour the wet mix over the dry mix and stir thoroughly for 60–90 seconds, scraping the bottom, until the oats look evenly coated and slightly clumpy.
Bake
Divide between the pans and spread into even layers. For bigger clusters, press the granola down firmly with a spatula into compact sheets.
Bake 25–35 minutes, rotating the pans top-to-bottom and front-to-back halfway. You’re looking for a deeply toasted, nutty aroma and light golden edges—it will feel a bit soft in the center but crisps as it cools.
Turn off the oven. Sprinkle on coconut flakes (100 g/about 5/6 cup, optional), gently press them into the surface, then return the pans to the closed oven for 5 minutes to lightly toast (watch closely; coconut can darken fast).
Cool + finish
Cool completely on the pans (at least 30–45 minutes) without stirring if you want clusters. When fully cool, break into chunks.
Fold in dried cherries or chopped dates (133 g/about 5/6 cup, optional).
Tip: If you want extra crunch, let it cool completely, then bake again at 150°C / 300°F for 8–10 minutes; cool again until crisp.
Serve
Serve with unsweetened plant yogurt, fresh berries, or sliced apples. It’s also great as a topping for chia pudding.
Notes
Scaling note: at this size you’ll get the best crunch if the granola can bake in a relatively thin layer—use two sheet pans or bake in batches. For bigger clusters, press firmly before baking and avoid stirring until fully cool.
Storage: Cool completely, then store airtight at room temp 2–3 weeks; freeze up to 3 months.
Swaps: Any nut/seed can be swapped by weight; keep total nuts+seeds roughly the same. Use certified GF oats for gluten-free.