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    Home » All Recipes » Breakfast

    Vegan Granola with Cherries and Almonds

    November 17, 2022 By Melissa Huggins / 14 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    You'll never buy store-bought again after you try this homemade Vegan Granola Recipe. It's lightly sweetened and the crunchy clusters are loaded with oats, nuts, dried fruit, and warm cinnamon. Plus, it's so easy to make - just combine the 8 ingredients together and bake it to golden perfection!

    This Vegan Granola is deliciously addictive and it's perfect for breakfast, a healthy dessert, or on-the-go-snacking! It's easy to customize and you can make it nut-free so your kiddos can take it to school. It makes a great topping for these Vegan Protein Muffins too.

    This recipe is from the Truly Healthy Vegan Cookbook By Dianne Wenz of Dianne's Vegan Kitchen and it's a new family favorite. The book is divided into 10 chapters and contains 90 whole-food recipes that are made with everyday ingredients.

    Inside, you'll find recipes such as Spinach-Mushroom Frittata, Peanutty Thai Salad, Vegetable Curry, Cheesy Broccoli Soup, Sweet Potato Falafel Pitas, Eggplant Marsala, Key Lime Bars and so much more!

    Vegan Granola Ingredients

    This vegan granola requires just 8 simple ingredients. Here's what you'll need:

    Baking sheet of ingredients to make vegan granola recipe.
    • Maple Syrup - you can also use agave if that's what you have on hand.
    • Almond Butter - any type of nut or seed butter will work here.
    • Cinnamon - adds a bit of warmth and smells heavenly.
    • Rolled Oats - don't use quick-cooking oats.
    • Raw Almonds - feel free to use any type of nut or seed here.
    • Dried Cherries - you can also use raisins, dried cranberries, goji berries, or mulberries.
    • Vanilla Extract
    • Sea Salt

    How to make Vegan Granola

    This granola will come together in a cinch. To prep, preheat your oven to 325°F and line a baking sheet with parchment paper. Here's how to do the rest:

    4 process photos of mixing ingredients in a bowl and spreading mixture onto a baking sheet.
    1. Whisk together the maple syrup, almond butter, vanilla extract, cinnamon, and sea salt in a medium bowl.
    2. Combine the rolled oats and almonds in a large bowl.
    3. Add the wet mixture into the bowl of dry and combine well.
    4. Spread the mixture out evenly onto the baking sheet and bake until golden brown (about 20-25 minutes). Stir at the 10-minute mark.
    Overhead view of vegan granola on a baking sheet with a spoon on top.

    To finish, remove the granola from the oven and mix in the dried cherries. The granola will be soft, but it will crisp as it cools. Allow it to cool completely before eating or storing it.

    Tips and Tricks

    Here are some tops tips to make the tastiest vegan granola ever!

    • For larger clusters, make sure to press down the granola with a spatula after you've stirred it at the mid-way mark. Also, wait until the granola completely cools before adding the cherries.
    • For nut-free granola, replace the almonds and almond butter, with your favorite seeds and seed butter.
    • To keep it gluten-free, make sure to purchase certified gluten-free rolled oats.

    Ways to use granola

    There are so many ways to enjoy this vegan granola. Here are a few ideas:

    • Cereal - add it to a bowl and pour in your favorite plant-based milk.
    • Snack - bring it anywhere on the go to keep you satisfied between meals.
    • Topping - add it to muffins, salad, parfaits, ice cream, and more.

    Recipe FAQs

    How long will granola last?

    Granola will stay fresh in an airtight container for a few weeks, but you can also store it in the fridge to make it last for an additional 1-2 weeks.

    Can I freeze granola?

    Granola will stay fresh in the freezer for 3-4 months if it's properly stored in an airtight container or freezer bag. Thaw it out for 10-20 minutes before serving.

    Overhead view of vegan granola in a bowl and hand on a spoon. Blueberries, milk and napkin on the side.

    More Vegan Breakfast Recipes to Enjoy

    • Vegan Eggs Benedict
    • Acai Bowl Recipe
    • Healthy Fruit Pizza
    • Chocolate Peanut Butter Overnight Oats

    I love to hear from you

    If you make this Vegan Granola recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 7 votes

    Vegan Granola with Cherries and Almonds

    One of my go-to breakfast dishes for busy weekdays is nondairy yogurt parfaits layered with fresh fruit and baked granola. Most store-bought granola is loaded with oil, so I make my own using nut butters. In addition to layering it into parfaits, this granola can be enjoyed in a bowl with fresh fruit and nondairy milk. It’s a terrific snack, too.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Breakfast, Snack
    Cuisine: American, Gluten-Free
    Servings: 6 people
    Calories: 215kcal
    Author: Melissa Huggins

    Ingredients

    • ½ cup maple syrup
    • ¼ cup natural almond butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon sea salt
    • 1½ cups rolled oats
    • ½ cup raw almonds , coarsely chopped
    • 1 cup dried cherries

    Recommended Equipment

    • Baking Sheet
    • Large Mixing Bowl
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 325°F and line a baking sheet with parchment paper.
    • In a medium bowl, whisk together the maple syrup, almond butter, vanilla extract, cinnamon, and sea salt.
    • In a large bowl, combine the rolled oats and almonds. Add the maple syrup mixture to the bowl and stir to coat well.
    • Spread the mixture out evenly onto your prepared baking sheet. Bake for 20 to 25 minutes, stirring the mixture at the 10-minute mark. The granola is done when the oats are golden brown, and when the almonds look toasted. Keep an eye on it so that it doesn’t burn.
    • Remove the granola from the oven and mix in the dried cherries. The granola will be soft, but it will crisp as it cools. Allow it to cool completely before eating or storing.

    Notes

    Store in an airtight container, at room temperature, for up to a month.
    Substitution Tip: I love the combination of cherries and almonds, but you can use any combination of nuts, dried fruit, and nut butter that you like.
    From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
    Notes by Melissa Huggins: 
    For larger clusters, make sure to press down the granola with a spatula after you've stirred it at the mid-way mark. Also, wait until the granola completely cools before adding the cherries.

    Nutrition

    Serving: 0.5cup | Calories: 215kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Sodium: 97mg | Fiber: 8g | Sugar: 21g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 7 votes (1 rating without comment)

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      Recipe Rating




    1. Christina

      January 27, 2023 at 3:03 am

      5 stars
      Love it

      Reply
      • Melissa Huggins

        January 27, 2023 at 12:00 pm

        We do to, Christina! 🙂

        Reply
    2. Lisa

      August 27, 2022 at 6:40 pm

      5 stars
      Fun recipe to try with my dried cherries. I ran out of maple syrup so I used 1/4 C maple with 2 T honey and added1/4 C cashews with 1/4 C almonds. I also used almond extract instead. Otherwise, the rest was the same. Mine came to 268cal and less sugar because of the lower sugar maple syrup. Very delicious and thanks for the awesome recipe ❤️

      Reply
      • Melissa Huggins

        September 01, 2022 at 2:00 pm

        Hi Lisa, I'm so glad you loved the recipe. Thank you for giving it a try and sharing your modifications. 🙂

        Reply
    3. Emily

      July 07, 2022 at 4:31 am

      5 stars
      We love this granola. I make a double batch every week for our breakfast. It comes together easy and is versatile - I’ll use whichever dried fruit or nuts that I have in the pantry.

      Reply
      • Melissa Huggins

        July 12, 2022 at 11:35 am

        I am glad this is now part of your morning breakfast routine Emily. 🙂

        Reply
    4. Patrick

      July 23, 2021 at 6:10 am

      5 stars
      Just made this with peanut butter as I didn't have almond butter and it's delicious! Also added pecans and sunflower seeds for more fuel.

      Reply
      • Support @ Vegan Huggs

        July 26, 2021 at 7:04 am

        Hi Patrick! We are happy to hear that - and the pecans and sunflower seed addition sounds delicious 🙂

        Reply
    5. Amy

      March 29, 2020 at 2:43 pm

      I’ve just recently found out I’m allergic to cinnamon. What could I use as a substitute?

      Reply
      • Melissa Huggins

        March 29, 2020 at 4:00 pm

        Hi Amy, you can omit it. It just adds a subtle hint of warmth. The bars will still be delicious. 😀

        Reply
    6. Mo

      February 29, 2020 at 7:35 pm

      5 stars
      I made this granola the other day and I absolutely love it! Not too sweet , not "oily" ... just right. It makes a great snack ... and also a nice topping for homemade applesauce. I didn't have any dried cherries, so subbed dried cranberries and added some sunflower seeds and maple extract. It really was like a blast from the past! Dried cherries are on their way so cannot wait to make another batch with the cherries. Thanks so much for this really easy, wonderful recipe.

      Reply
      • Melissa Huggins

        March 07, 2020 at 11:54 am

        I'm so happy you liked it! I like the idea of topping it on applesauce - my son will love it! I'm going to try the sunflower seeds next time, too. Thank you so much! 🙂

        Reply
    7. Dianne

      February 21, 2020 at 3:43 pm

      5 stars
      Thank you so much for your lovely review, Melissa! Your photos are gorgeous!

      Reply
      • Melissa Huggins

        February 29, 2020 at 1:58 pm

        You're most welcome, Dianne! We are loving your recipes. 🙂

        Reply

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