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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.
Granola
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- Total Time: 1 hour 10 mins
- Yield: Serves: 4 to 6 (makes 3.5 cups)
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
- 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.
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
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.
Reader Interactions
Comments
TiffanyI love granola but have found that I can not tolerate oats very well (even gluten free). Do you have any suggestions for replacing them?
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- Cathy
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. 🙂
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- Ellen Oberlin
You don't say if you are gluten sensitive but I have made granola from rye flakes at times.
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- Cathy
I not gluten-intolerant; thanks for the tip. I've never used rye flakes. 🙂
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- Carolyn
I have barley flakes -- sort of similar to oatmeal.
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- Lynn
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.
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- Ingredient1
Love the idea of dates in granola to get that chewy + crunchy consistency!
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- Karen Tyger Halfon
Thank You! This is great. I made some yesterday and I will add this to my list of grab & go foods.
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- Cathy
Oh good! Thanks for the comment. 😉
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- Jennifer
I have been searching for a sugar-free granola. Thank you so much! This granola was fabulous! Love your recipes!
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- Cathy
Thank you Jennifer! 😉
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- Michelle
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.
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- Cathy
Yum!! Thank you for the comment, Michelle! 😉
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- Diane
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?
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- Cathy
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. 🙂
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- Kelly Patch Jenkins
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!
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- Luke Jones - Health Room
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!
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- Share JOYS! Project / Joy Journey 2 Health
Yum! I will definitely give this try soon! 🙂
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- Gira Bhakta
This is in the oven right now! Thank you so much for posting a recipe without oil!
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- Kimberly in So Cal
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).
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- Cathy
Teenage boys...the ultimate test (and husbands). 😉
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- Lindsay Maxfield
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 🙂
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- Cathy
Thank you so much Lindsay! 😉
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- Kathleen
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.
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- Julie Edwards
This stuff is the Bomb da Bomb Diggity! (That's extra Delicious!)
Thank you Cathy!
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- Julie
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.
- Cathy
I see online that people do use these, but usually mixed with some oats. 🙂
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- Jordasche Kingston
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!
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- Kathleen
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
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- Cathy
Thanks Kathleen! 😉
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- Leanne
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!
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- framedfrosting
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!
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- Brooks
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? 🙂
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- Cathy
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.
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- evesfca
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.
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- Wilsora
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!
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- Joy
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!
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- Lisa
I love its color so much. I’m in love with this recipe already.
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- sandy
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.
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- Gloria Navarro
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!
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- fretwes
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.
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- Tammy
Great idea to use some buckwheat groats. Going to try that next time. 😊
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- Debbie Stevens
When you use Groats are you using some that are already cooked? Sorry if that sounds crazy but I'm new to groats.
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- Tammy
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!!
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- Leigh Austin
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!
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- Lisa Christman
This turned out perfectly! Just what I was looking for!
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- Cathy
Yay! Thanks Lisa! 😉
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- Mark Clipsham
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.
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- Mark Clipsham
Please - put a note after "leave a reply" about 100 words or less, or have a counter for a hundred words - saves frustration. thanks.
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- Cathy
Thanks Mark. I used to have an "open" word length, but people would write chapters. 😉 But I have upped it to 200 words. Thanks!
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- MS
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.
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- Shannon
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!
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- Cathy
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. 🙂
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- Michelle
this was awesome so good ....love it.....next time i will add more cinnamon an nutmeg its so good...thank you.! michelle
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- Deborah
Thank you for developing a truly crunchy oil-free granola! Second recipe from my newly purchased copy of your book; second winner!
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- Cathy
Thanks Deborah! 😉
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- Sandy
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.
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- Cathy
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.
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- Anna
I'm not a granola eater, but my husband loves this and wants it about everyday for breakfast! So glad I bought your cookbook.
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- Cathy
Yay! 🙂 Thanks Anna! Love to hear that!
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- Kaela
This has been our family’s go to granola recipe for years. We love it! It’s easy to make, delicious and nutritious. Checks all the boxes.
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