This Vanilla Granola (gluten-free, dairy free, vegan option) is everything homemade granola should be: gorgeously crunchy, delightfully golden, and packed with those toasty nutty clusters we all crave. Made with just a handful of everyday pantry staples, it’s naturally gluten and dairy free, with a vegan swap for absolute flexibility. It bursts with warm vanilla fragrance and has that irresistible honey (or maple!) sweetness, perfect for breakfast, snacking, or even a crunchy dessert topper. If you’ve ever wanted to create a foolproof, crowd-pleasing granola that fills your kitchen with cozy aromas and comes together effortlessly, this is the recipe you’ll want to make again and again.

Vanilla Granola (gluten-free, dairy free, vegan option) Recipe - Recipe Image

Ingredients You’ll Need

One of the things I love most about making Vanilla Granola (gluten-free, dairy free, vegan option) is how simple each ingredient is, yet how they all work together to create something so aromatic and satisfying. Each item isn’t just a background player—every ingredient adds its own essential flavor, texture, or visual punch.

Rolled oats (certified gluten-free): These are the hearty foundation of your granola, giving it body and all that classic crunch. Always use certified gluten-free oats if you’re avoiding gluten!
Chopped nuts (walnuts, almonds, or pecans): Nuts bring richness, protein, and those buttery clusters that make granola truly special. Mix or match your favorites for color and variety.
Cinnamon: Just a teaspoon infuses warmth and a hint of spice that perfectly complements the vanilla and nuts.
Coconut oil: This is the secret to golden, toasty clusters and an irresistible aroma. If you don’t love coconut, you can use refined coconut oil for a milder flavor.
Honey (or maple syrup, if vegan): This not only sweetens, but also gives the granola its signature caramelized crunch and stick-together clusters. Maple syrup keeps it completely vegan!
Vanilla extract: The heart of this recipe! Vanilla ties everything together and makes the whole kitchen smell heavenly as the granola bakes.

How to Make Vanilla Granola (gluten-free, dairy free, vegan option)

Step 1: Preheat and Prep

Start by preheating your oven to 300 degrees Fahrenheit and lining a baking pan with parchment paper. This step sets you up for perfect, crisp granola that doesn’t stick, and it makes cleanup almost too easy. The moderate oven temperature ensures the granola gets nice and crunchy without burning—which is exactly what you want for that beautiful golden finish.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine your rolled oats, chopped nuts, and cinnamon. Give them a quick stir so the cinnamon’s warmth is evenly mixed throughout. This step is your chance to evenly distribute all the flavors and get those nuts and oats ready to soak up all the sweet, fragrant syrup you’ll add in the next step.

Step 3: Make the Vanilla Syrup

In a small microwave-safe bowl, add the coconut oil and microwave until melted—about one minute. Then whisk in your honey (or maple syrup for a vegan version), and pop the mixture back into the microwave to get it really warm (30 to 60 seconds does the trick). Warm syrup helps blend in the vanilla and also coats the oats evenly. When you remove the bowl, add your vanilla extract and whisk everything together until completely smooth and glossy.

Step 4: Combine and Spread

Pour the warm vanilla-infused syrup over your oat and nut mixture. Stir until every bit of oats and every nutty piece is slicked with the sweet syrup and cinnamon. Pour the mixture onto your prepared baking pan and use a spatula to spread it into one slim, even layer. This guarantees the perfect balance of crisp edges and chewy centers!

Step 5: Bake and Cool

Slide the pan into your oven and bake for 25 to 30 minutes, watching for the edges to start turning golden. The aroma is pure heaven! Don’t worry if the granola still seems soft when it comes out—the magic happens as it cools, crisping up into those fabulous clusters. Let it cool completely before you break it into pieces—if you can wait that long!

How to Serve Vanilla Granola (gluten-free, dairy free, vegan option)

Garnishes

Dress up your Vanilla Granola (gluten-free, dairy free, vegan option) with a sprinkle of fresh berries, a drizzle of extra honey or maple syrup, or a handful of toasted coconut flakes. For extra indulgence, try a dollop of dairy-free yogurt and a dusting of cinnamon on top—just heavenly!

Side Dishes

Serve this granola alongside a smoothie bowl, atop a classic fruit salad, or with a tall glass of almond milk for a breakfast that feels special but takes just minutes. It also makes a fantastic crunchy side to creamy overnight oats or a hot bowl of porridge.

Creative Ways to Present

Give your Vanilla Granola (gluten-free, dairy free, vegan option) a pretty makeover by packaging it into mason jars with a little ribbon for an easy edible gift. Or, set up a parfait bar at brunch so everyone can layer their own bowls with yogurt, fruit, and a scoop of granola—guaranteed to delight kids and adults alike!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, transfer your Vanilla Granola (gluten-free, dairy free, vegan option) to an airtight jar or container. It stays crunchy and delicious on the counter for up to two weeks—though in my house, it’s usually gone long before that!

Freezing

For longer storage, spread the cooled granola into a freezer-safe bag and freeze for up to two months. Just make sure as much air as possible is squeezed out to keep things crisp. Thawing is a breeze—simply pour out as much as you need and let it return to room temperature.

Reheating

If your granola loses a bit of crunch over time, spread it onto a parchment-lined pan and heat in a 300-degree oven for about 5 minutes. This quick bake will restore that just-made crispiness, and revive the lovely vanilla aroma!

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats work best for a hearty, chewy texture and hold up well during baking. Quick oats can be used in a pinch, but the result will be slightly less chunky and crisp, so you may want to adjust your baking time and keep an eye on the color.

Are there other sweeteners I can use besides honey or maple syrup?

Absolutely! While honey and maple syrup give the most shine and flavor, you can experiment with agave or brown rice syrup as a substitute. Just be mindful that some liquid sweeteners are runnier than others, which could change the texture.

Will this granola recipe work with seeds instead of nuts?

Definitely! You can use sunflower seeds, pumpkin seeds, or even chia for a nut-free version. The seeds will toast up beautifully, making this Vanilla Granola (gluten-free, dairy free, vegan option) school-safe and allergy-friendly.

How do I keep the granola in big clusters?

To encourage those delicious, chunky clusters, gently press your granola mixture into the pan before baking and don’t stir it during baking. Once it’s cooled, break it into chunks—you’ll get so many satisfying bites this way.

Can I double this recipe?

Yes, this Vanilla Granola (gluten-free, dairy free, vegan option) easily doubles. Just use two pans or rotate the pan halfway through baking for even crispiness. Bigger batches mean more to share (or stash for yourself!).

Final Thoughts

If you’ve been searching for a new favorite breakfast or snack, give this Vanilla Granola (gluten-free, dairy free, vegan option) a whirl. It’s as easy as it is delightful, filling your home with warmth and sunshine in every bite. I hope you’ll love sharing, gifting, and indulging in this recipe as much as I do!