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.
- 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)
- 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.
- Combine the oats, raisins, and almonds (if using) in a medium bowl.
- Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well.
- Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes.
- 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.
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.
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.
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.
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.
Above: I love a little granola on top of my morning oatmeal, with some fruit and homemade non-dairy milk.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
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?
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. 🙂
You don’t say if you are gluten sensitive but I have made granola from rye flakes at times.
I not gluten-intolerant; thanks for the tip. I’ve never used rye flakes. 🙂
I have barley flakes — sort of similar to oatmeal.
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.
Love the idea of dates in granola to get that chewy + crunchy consistency!
Thank You! This is great. I made some yesterday and I will add this to my list of grab & go foods.
Oh good! Thanks for the comment. 😉
I have been searching for a sugar-free granola. Thank you so much! This granola was fabulous! Love your recipes!
Thank you Jennifer! 😉
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.
Yum!! Thank you for the comment, Michelle! 😉
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?
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. 🙂
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!
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!
Yum! I will definitely give this try soon! 🙂
This is in the oven right now! Thank you so much for posting a recipe without oil!
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).
Teenage boys…the ultimate test (and husbands). 😉
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 🙂
Thank you so much Lindsay! 😉
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.
This stuff is the Bomb da Bomb Diggity! (That’s extra Delicious!)
Thank you Cathy!
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.
I see online that people do use these, but usually mixed with some oats. 🙂
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!
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
Thanks Kathleen! 😉
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!
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!
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? 🙂
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.
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.
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!
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!
I love its color so much. I’m in love with this recipe already.
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.
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!
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.
Great idea to use some buckwheat groats. Going to try that next time. 😊
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!!
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!
This turned out perfectly! Just what I was looking for!
Yay! Thanks Lisa! 😉
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.
Please – put a note after “leave a reply” about 100 words or less, or have a counter for a hundred words – saves frustration. thanks.
Thanks Mark. I used to have an “open” word length, but people would write chapters. 😉 But I have upped it to 200 words. Thanks!
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.