Only 7 ingredients for this delicious healthy oil-free granola that is vegan, gluten-free and so buttery, it’s hard to believe there is no oil and no butter! Much healthier and made with almond butter, peanut butter and almond flour for the most delicious and buttery granola you’ve ever had! This granola is vegan, gluten-free and refined sugar-free!
HEALTHY OIL FREE GRANOLA
A healthy oil-free vegan granola recipe that tastes extremely buttery and rich, yet has no oil and no butter. This oil-free granola is gluten-free and made with whole foods! Super nutritious, healthy and plant-based. Did I mention it’s crazy easy and quick to make, too?
I’m no stranger to lots of how to make healthy granola recipes without oil. This 5 Ingredient Cinnamon Granola and this Chocolate Granola are my 2 favorites!
The combo of peanut butter, almond butter and almond flour create the richest flavor buttery mouthfeel. You will NOT miss the oil!
INGREDIENTS NEEDED
(Only 7 main ingredients needed. Full details and measurements on the recipe card below.)
- Blanched almond flour: Almond meal would also work.
- Old-fashioned rolled oats: Use gluten-free if needed.
- Roasted creamy almond butter: A drippy, smooth almond butter is needed here. My homemade almond butter is amazing, but Trader Joe’s also has a great one. You don’t want a stiff, thick nut butter.
- Peanut butter
- Pure maple syrup: Keeps this granola refined sugar-free, unlike store-bought versions that often have so much sugar added to them.
- Pecans
- Vanilla
HOW TO MAKE GRANOLA WITHOUT OIL
Step 1: To a large bowl, combine the oats, almond flour and chopped pecans.
Step 2: In a separate bowl, combine the remaining ingredients and whisk well.
Step 3: Pour the wet over the dry and stir until it comes together into a thick, sticky consistency.
Step 4: Spread the mixture onto a pan lined with parchment paper into an even layer.
Step 5: Bake at 325°F for 15 minutes, stir around well and bake another 10 minutes until golden brown.
WHAT TO SERVE THIS GRANOLA WITH
I love to just pack this as an on-the-go snack when I run errands. But it is also delicious as cereal served with homemade almond milk. You could even top it on some vanilla ice cream.
If you are gluten intolerant, make sure to buy certified gluten-free oats. I buy Bob’s Red Mill.
MORE OIL FREE VEGAN GRANOLA RECIPES
- 5 Ingredient Cinnamon Granola
- Chocolate Cinnamon Granola
- Apple Pie Granola
- Oil-free Chocolate Molasses Granola
- Buckwheat Granola
Healthy Oil-free Granola (So buttery!)
Ingredients
- 2 cups (200g) old fashioned oats (I use Bob's Red Mill Gluten Free)
- 1 cup (112g) blanched almond flour
- 1/3 cup chopped pecan pieces
- 1/2 cup + 1 tablespoon (180g) pure maple syrup
- 4 heaping tablespoons (64g) creamy drippy roasted almond butter
- 2 tablespoons (32g) peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- I use this scale.
Instructions
- Preheat an oven to 325°F and line a sheet pan with parchment paper. Place the middle oven rack to the lower rack position.
- In a large bowl, combine the oats, almond flour and chopped pecans and stir well.
- In a separate small bowl, combine the syrup, almond butter, peanut butter, vanilla and salt and whisk until smooth. Pour over the dry ingredients.
- Stir until very thick and sticky and evenly coated. This will take a minute or two.
- Add the mixture to the lined pan and spread out into an even layer with the back of the spoon, it should be about 3/4 inch high.
- Bake for 15 minutes, then remove from the oven and stir the granola all around from the bottom, so it can cook evenly. Place back in the oven and bake for another 10 minutes until very golden.
- Let the granola cool 15 minutes or so. It will harden as it cools. Once completely cooled, break it into chunks. Store in a ziplock bag or plastic container in the fridge, to retain its crispness.
Notes
- ROASTED ALMOND BUTTER: A drippy, smooth almond butter is needed here. My homemade almond butter is amazing, but Trader Joe's also has a great one. You don't want a stiff, thick nut butter.
Nutrition
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Such a popular recipe! I’ve made this recipe at least a dozen times. Perfect granola with no oil! I add cinnamon and cardamon, as well as dried fruit–usually cranberries, but will try adding some of the other goodies mentioned by your readers–hemp hearts, sunflower seeds, and almonds. Such a flexible recipe. Thanks for including gram measurements, too!
Aww yay, so happy you love it Danah!
This is my go to recipe and the only granola I make. My family loves it so I now have the recipe memorized.
That is awesome!!
I’ve made this granola like 6 times already after discovering this recipe. SO YUMMY.
Great, crunchy, chunky granola.
This turned out really well. I used date syrup, which gave it more of a molasses flavor. I like this, but some may not. I also added dried cherries. It’s so crispy, great texture!
The best and easiest granola I’ve made! When taking it out of the oven, it was very soft so I didn’t think it would turn out. It hardens as it cools. DIVINE! Thanks for your whole plant, healthy recipes! You are my go-to, for sure.
Excellent recipe, Brandi! I love your Cinnamon Granola and couldn’t wait to try this one. My partner has a peanut allergy so I used 6 T. of almond butter. In addition to the pecans, I added 1/2 cup mixed slivered almonds, pumpkin seeds and sunflower seeds. Turned out fantastic! So easy and delicious. Thanks for a keeper recipe! 💖 Franny
What I love about granola is that it’s so customizable! This recipe is so good!! I love that the ingredients include nut butters instead of oil, because it’s so much healthier and you’re also getting protein with it. I used this recipe to make a vanilla strawberry granola! I just omitted the pecans, upped the vanilla extract and added freeze-dried strawberries in the end. It was sooooo good!
That sounds SO incredible, Taylor, I’m so happy you loved this recipe!
I make my own granola alot and liked the idea of no oil so thank you for this! I subbed 1/4 cup flax and 1/4 cup hemp hearts 1/2 cup pumpkin seeds for the almond flour. Used cashew butter instead of pb. I flip once half way through baking and pat granola down tightly before returning to oven, let cool 30 minutes before storing and it will be perfectly clumpy!
The flavor and crunch are ON POINT!! This recipe is super simple and absolutely delicious. Thank you for making healthy alternative recipes that all can enjoy!
This is the best tasting granola our family has ever had! We just added raisins to it, and it’s amazing. Thanks so much!
Yay! That’s awesome!
This granola is truly amazing. So much better than store-bought and really easy to make. Would definitely recommend trying it!
That is so wonderful to hear Julie, thank you so much!
Love this recipe! The husband eats it in one day! I have to hide it lol
This is the best granola recipe ever, thank you so much Brandi! The crumb was so tender and buttery just like stated, and non-jaw breaking like the ready made granola and other recipes out there. I tweaked it a bit by reducing the maple syrup a tad and adding some coconut butter, and some pure vanilla bean powder instead of the extract. It was delicious and my family loved it!
That is so awesome to hear Mea!! Yes, the almond flour and nut butters make for the most incredible buttery flavor right?! Vanilla bean powder sounds amazing, I use that a lot in cakes or frosting, so that sounds great in the granola, too!