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    Granola

    Jump to Recipe·Print Recipe

    Finding commercial granola that does not contain oil is nearly impossible. This is a food that can be perfectly delicious, and still crunchy, without added oil. Making your own homemade granola is easy, and you don't even need a food dehydrator. Serve over hot cereal or with fruit.

    Oil-free Granola
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    Oil-free Granola

    Granola


    • Total Time: 1 hour 10 mins
    • Yield: Serves: 4 to 6 (makes 3.5 cups)
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    Ingredients

    Scale
    • ½ cup water
    • 4 ounces pitted dates (about 7 to 8 Medjool or 14 to16 Deglet Noor)
    • 1½ teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)
    • 1¼ teaspoons cinnamon
    • ½ teaspoon ground nutmeg
    • 2 cups old-fashioned rolled oats
    • ½ cup raisins
    • ½ cup sliced almonds (optional)

    Instructions

    1. Place the water, dates, vanilla, cinnamon, and nutmeg into a blender and set aside for at least 15 minutes (so the dates can soften). Preheat the oven to 250°F. Line two baking sheets with parchment paper (see photos below) and set them aside.
    2. Combine the oats, raisins, and almonds (if using) in a medium bowl.
    3. Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well.
    4. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes.
    5. Remove the baking sheets from the oven, and shuffle the granola around with a spatula. Return to the oven (but switch racks) for even browning) for 20 to 25 minutes more, or until lightly browned. Completely cool the granola for maximum crunchiness. Store in an airtight container in the refrigerator to preserve freshness.

    Notes

    Juice instead of water: For added sweetness and flavor, try substituting the water with any unsweetened fruit juice (like orange, tangerine, pineapple or apple). I've used orange juice instead of water, and also added the zest from the orange and it was really tasty (if you try this, don't blend the zest, just add it at the end while stirring everything together).

    Nut options: Any kind of chopped or small nuts would work here, but I think the texture of the sliced almonds is my favorite. I’ve also used chopped walnuts, pecans and sunflower seeds.

    Raw raisins and nuts: If you don't want to cook your raisins and/or nuts, feel free to toss them in with the oat mixture after cooking.

    • Prep Time: 15 mins
    • Cook Time: 55 mins

    Nutrition

    • Serving Size: 0.5 cup
    • Calories: 254
    • Sugar: 20.9g
    • Sodium: 2mg
    • Fat: 7.2g
    • Saturated Fat: 0.7g
    • Carbohydrates: 44.1g
    • Fiber: 6.0g
    • Protein: 6.4g
    • Cholesterol: 0g

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Oil-free Granola
    Granola

    Above: I use a baking sheet lined with parchment paper so the granola doesn't stick to the pan during baking. You can also use a silicone baking mat if you like.

    Dehydrator

    Above: Granola can be made in a food dehydrator or an oven. Most people don't have a food dehydrator, so my recipe utilizes the oven. Granola prepared in a food dehydrator doesn't cook but rather dries out over time. Warm air is circulated around the food, gradually causing it to lose all or most of its moisture. To use a dehydrator, spread the granola on a teflex sheet that is placed on a dehydrator tray, and dehydrate at 110 degrees F for 3 to 4 hours, or until your desired crunch level is achieved. Store in an airtight container in the fridge or freezer to preserve freshness.

    Baking granola

    Above: If you don't have a dehydrator, and want maximum airflow around your granola (using the oven method), you can place your parchment paper on top of a baking rack that is sitting on top of your baking sheet (I have used my broiler pan and broiler rack in the photo above). I haven't found this to be a necessary step, but something to try if you're interested in even crispier granola.

    Granola

    Above: I love a little granola on top of my morning oatmeal, with some fruit and homemade non-dairy milk.

    « Recommended Kitchen Tools
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    Reader Interactions

    Comments

    1. Tiffany

      February 05, 2015 at 10:53 am

      I love granola but have found that I can not tolerate oats very well (even gluten free). Do you have any suggestions for replacing them?

      Reply
      • Cathy

        February 06, 2015 at 5:55 pm

        Never thought of that, but just did a search and see that some people use quinoa flakes and rice cereal. Search "granola without oats" and you can get some ideas there. 🙂

        Reply
      • Ellen Oberlin

        February 25, 2015 at 11:26 am

        You don't say if you are gluten sensitive but I have made granola from rye flakes at times.

        Reply
        • Cathy

          February 25, 2015 at 11:31 am

          I not gluten-intolerant; thanks for the tip. I've never used rye flakes. 🙂

          Reply
          • Carolyn

            March 01, 2016 at 1:03 pm

            I have barley flakes -- sort of similar to oatmeal.

            Reply
      • Lynn

        March 08, 2015 at 8:28 pm

        I just made this with quinoa flakes and it worked surprisingly well! I added a tbsp of almond butter to thicken it slightly on account of the finer texture.

        Reply
    2. Ingredient1

      February 11, 2015 at 12:16 pm

      Love the idea of dates in granola to get that chewy + crunchy consistency!

      Reply
    3. Karen Tyger Halfon

      February 12, 2015 at 10:12 am

      Thank You! This is great. I made some yesterday and I will add this to my list of grab & go foods.

      Reply
      • Cathy

        February 12, 2015 at 12:23 pm

        Oh good! Thanks for the comment. 😉

        Reply
    4. Jennifer

      February 15, 2015 at 11:08 pm

      I have been searching for a sugar-free granola. Thank you so much! This granola was fabulous! Love your recipes!

      Reply
      • Cathy

        February 16, 2015 at 6:24 am

        Thank you Jennifer! 😉

        Reply
    5. Michelle

      February 20, 2015 at 2:01 pm

      I've tried so many granola recipes without sugar and none of them have ever been very good. Until now! This granola is great; I love it. Now that I've finished off the first batch, I'm going to try my hand at making it with raw carob powder blended with the date mixture and a ton of orange zest mixed in.

      Reply
      • Cathy

        February 20, 2015 at 2:39 pm

        Yum!! Thank you for the comment, Michelle! 😉

        Reply
    6. Diane

      February 26, 2015 at 8:06 pm

      Thanks for sharing recipes without oil and sugar. I make my own granola bars because it is impossible to find sugar and oil free bars. You mention the granola has a high calorie count. Do you have any idea how high?

      Reply
      • Cathy

        February 27, 2015 at 4:31 am

        I did a search on cronometer and it came up with about 500-600 calories per cup for various granolas and granola cereals. Oats, dates, raisins, and nuts are all high-calorie. 🙂

        Reply
    7. Kelly Patch Jenkins

      March 04, 2015 at 11:40 am

      I made this last night and it is delicious! I have a hard time moderating how much of it I eat, so I am going to save this recipe for a snack on days we are traveling, hiking or being active!

      Reply
    8. Luke Jones - Health Room

      March 05, 2015 at 9:43 am

      Thanks for sharing Cathy! I've been looking for a few different plant based snack ideas for after a workout, and this one looks simple and delicious, so I'll give it a try!

      Reply
    9. Share JOYS! Project / Joy Journey 2 Health

      March 05, 2015 at 10:47 pm

      Yum! I will definitely give this try soon! 🙂

      Reply
    10. Gira Bhakta

      March 18, 2015 at 9:04 pm

      This is in the oven right now! Thank you so much for posting a recipe without oil!

      Reply
    11. Kimberly in So Cal

      April 01, 2015 at 5:07 pm

      I've got a double batch in the oven right now (even for a first time recipe, with two teenaged boys there is no point making a single batch). My boys won't eat raisins or nuts in granola so I added more oats; we'll see how it turns out 🙂 Also, I didn't have nutmeg so I used pumpkin pie spice instead of the cinnamon and nutmeg (I do this often).

      Reply
      • Cathy

        April 01, 2015 at 5:47 pm

        Teenage boys...the ultimate test (and husbands). 😉

        Reply
    12. Lindsay Maxfield

      April 22, 2015 at 12:36 am

      Granola without oil? This is a game-changer. I can't wait to try it. By the way, you have so inspired me on my journey of healthy eating — and getting me to dive into the world of vegan cooking — that I nominated you for the One Lovely Blog award (nomination post here: http://healthylittlechanges.com/2015/04/21/a-blog-award-plus-my-10-favorites/). Thanks for helping me see that whole foods could be so delicious 🙂

      Reply
      • Cathy

        April 22, 2015 at 12:14 pm

        Thank you so much Lindsay! 😉

        Reply
    13. Kathleen

      April 27, 2015 at 8:38 am

      Thank you so much for sharing this oil free recipe :). Made it over the weekend and it even gets better as it sits for a day or so. I doubled the recipe, added some pepitas as well as I used date syrup I had on hand. I probably used about a little over 1/8 of a cup of this plus some water. Probably could have used more, but I did not want to over do it.

      Reply
    14. Julie Edwards

      November 21, 2015 at 9:10 pm

      This stuff is the Bomb da Bomb Diggity! (That's extra Delicious!)

      Thank you Cathy!

      Reply
    15. Julie

      December 02, 2015 at 5:36 pm

      Hi! Very excited to try this. What do you think about subbing buckwheat groats for the oats? Simply because I want to make buckwheat granola but haven't found an oil free, sugar fee recipe. Thank you.

      Reply
      • Cathy

        December 02, 2015 at 6:48 pm

        I see online that people do use these, but usually mixed with some oats. 🙂

        Reply
    16. Jordasche Kingston

      January 04, 2016 at 1:30 pm

      Hello. Thank you for sharing this recipe. I made it this morning. The only thing I did differently was add in about a tablespoon of pure maple syrup. I think it's really good!

      Reply
    17. Kathleen

      January 16, 2016 at 6:06 am

      I have been wanting to make this recipe for a little while now but just got around to it this week! Love it!! Crunchy, healthy, flavorful and easy to eat on the go. I added the juice of one medium orange and I'm enjoying that added citrus flavor! I absolutely love your way of cooking and baking and your recipes are awesome! Thank you, Cathy

      Reply
      • Cathy

        January 16, 2016 at 9:28 pm

        Thanks Kathleen! 😉

        Reply
    18. Leanne

      January 23, 2016 at 8:54 pm

      This was excellent! I did not add raisins and increased the almonds to 3/4. Add about a tbsp of date syrup - will probably try all date syrup next time just for ease. Will add the quinoa flakes too! My baking time was closer to 40 minutes to get the crunch I wanted. Thank you so much for this!

      Reply
    19. framedfrosting

      February 01, 2016 at 3:42 pm

      I made this last night & it's delicious! I substituted the raisins for pecans and also added 1/2 cup of large coconut flakes and 1/4 c. hemp seed hearts. I'm surprised how crunchy it is without oil. Will definitely make again!

      Reply
    20. Brooks

      February 02, 2016 at 5:32 am

      I made this and it was GREAT! Any suggestions as to how I could make these into granola bars for a snack to bring to work? 🙂

      Reply
      • Cathy

        February 02, 2016 at 8:50 am

        I'm not sure how to do that to keep them crisp. Packaged granola bars do this will oil and sugar, but I don't use either in my recipes. You could try baking the granola in a smaller pan (like a loaf pan) at a lower heat for longer. If you want a soft granola bar, you could try Banana-Blueberry Bars.

        Reply
    21. evesfca

      April 19, 2016 at 10:05 pm

      This is a great recipe! I'm keeping it in the freezer, which makes it extra crispy. It's just mildly sweet, which is how I like things these days. Will be making it again soon.

      Reply
    22. Wilsora

      May 10, 2016 at 8:38 am

      I have been searching FOREVER for a sugar free granola and now I have found it! Thank you so much will definitely be making this today!

      Reply
    23. Joy

      May 25, 2016 at 6:42 pm

      Hi!

      I love your recipes! Since doing a detoxing cleansing diet a while and already eating mostly vegan, it dawned in me how addictuve that added oios, sweeteners, and salts are. I aporeciate tge salad dressing ideas, especially!

      Reply
    24. Lisa

      July 27, 2016 at 7:45 pm

      I love its color so much. I’m in love with this recipe already.

      Reply
    25. sandy

      August 15, 2016 at 3:25 pm

      I made this granola and it is incredible. I used 1 cup of puffed rice cereal and the oats with a tad more orange juice. Also I left it in the oven overnight (oven turned off but still warm). Yummy and crunchy. Thank you.

      Reply
    26. Gloria Navarro

      October 20, 2016 at 4:24 pm

      I made your granola recipe and I love it! I agree with your statement about finding granola recipes without the oil and sweeteners...yours is definitely on the mark! I used dried cherries, raw walnut pieces, raw pepitas and raw sunflower seeds along with the oats and that amazing date mixture! Thank you!

      Reply
    27. fretwes

      March 12, 2017 at 10:56 am

      This is now my go to granola recipe. I've never been able to achieve that satisfying crunch in other oil free granolas - this one is so good! I often sub in buckwheat groats and millet for some of the oats with great success.

      Reply
      • Tammy

        January 13, 2018 at 7:50 pm

        Great idea to use some buckwheat groats. Going to try that next time. 😊

        Reply
      • Debbie Stevens

        August 31, 2020 at 2:12 pm

        When you use Groats are you using some that are already cooked? Sorry if that sounds crazy but I'm new to groats.

        Reply
    28. Tammy

      January 13, 2018 at 7:53 pm

      Been searching for an oil free granola for ages. Made this today and it turned out awesome. Added 1/4c unsweetened coconut and used fruit juice in place of water. This will definitely be my new recipe for granola. Thank you!!

      Reply
    29. Leigh Austin

      February 11, 2018 at 4:44 pm

      I just made your granola and it turned out great following the recipe exactly. But instead of all that baking time I put it into my new counter-top oven that has an air-fryer setting. I set it for 375, just 3 minutes. Then I stirred to break up the larger pieces, put it back in for another 3 minutes. Golden brown and perfect!

      Reply
    30. Lisa Christman

      March 21, 2018 at 9:28 am

      This turned out perfectly! Just what I was looking for!

      Reply
      • Cathy

        March 21, 2018 at 12:11 pm

        Yay! Thanks Lisa! 😉

        Reply
    31. Mark Clipsham

      April 04, 2018 at 8:38 am

      I have been known to use fruit preserves I'm not thrilled with to sweeten with as well as malt syrup or powder from my beer making days. I also use wheat germ and bran. I use more nuts and a variety of them as this is the only thing I can eat at breakfast that keeps me happy until lunch - otherwise I find myself snacking.

      Reply
    32. Mark Clipsham

      April 04, 2018 at 8:40 am

      Please - put a note after "leave a reply" about 100 words or less, or have a counter for a hundred words - saves frustration. thanks.

      Reply
      • Cathy

        April 07, 2018 at 11:16 am

        Thanks Mark. I used to have an "open" word length, but people would write chapters. 😉 But I have upped it to 200 words. Thanks!

        Reply
    33. MS

      December 23, 2018 at 3:07 pm

      What a gift - granola was a constant in my home and when I went oil-free I couldn't find a recipe I loved until this. I play with the nuts/fruit combo, I love pumpkin seeds so I usually use those. I double it all the time because I love to make edible gifts and this is one everyone loves, especially around the holidays when everyone is receiving overly sweet and heavy things that leave you feeling sick, they appreciate something wholesome and healthful. The texture is right on. THANK YOU.

      Reply
    34. Shannon

      June 19, 2019 at 7:26 am

      I’m super excited to try this granola but my tummy doesn’t tolerate dates very well. Any suggestions of what I might be able to replace the dates with? I see other recipes use maple syrup, nut butter or oil... but I’m going for low fat and optimal health 🙂

      Cheers!

      Reply
      • Cathy

        June 19, 2019 at 7:51 am

        Hi Shannon, you could try a fruit juice instead; the granola won't be as sweet though. I don't use maple syrup, but you could try it. The most important thing is to not use oil. 🙂

        Reply
    35. Michelle

      September 09, 2019 at 3:59 pm

      this was awesome so good ....love it.....next time i will add more cinnamon an nutmeg its so good...thank you.! michelle

      Reply
    36. Deborah

      June 03, 2020 at 6:22 am

      Thank you for developing a truly crunchy oil-free granola! Second recipe from my newly purchased copy of your book; second winner!

      Reply
      • Cathy

        June 03, 2020 at 9:10 am

        Thanks Deborah! 😉

        Reply
    37. Sandy

      December 09, 2021 at 6:09 am

      Just curious. What is wrong with using a good oil? Other than having high calories. Also, why do you not use pure maple syrup? And I find it strange to top a bowl of cooked oatmeal with oat granola.

      Reply
      • Cathy

        December 13, 2021 at 2:46 pm

        There's nothing good about oil; we're just used it. Check out the details on oil here. I don't use any "concentrated sweeteners" because my recipes follow TrueNorth Health's guidelines; all foods considered "Pleasure Trap" foods are off the menu. RE granola on cooked oatmeal, it's just for the crunchy texture, but it's optional.

        Reply
    38. Anna

      May 14, 2022 at 3:54 pm

      I'm not a granola eater, but my husband loves this and wants it about everyday for breakfast! So glad I bought your cookbook.

      Reply
      • Cathy

        May 15, 2022 at 7:49 am

        Yay! 🙂 Thanks Anna! Love to hear that!

        Reply

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