Homemade Raw Granola Recipe (Vegan, Gluten Free)

This homemade raw granola recipe is a total game-changer! Ready in less than 10 minutes, it’s irresistibly delicious, requires no food processor, and is vegan, gluten-free, and oh-so-easy to whip up.

Inspired by my trip to Lombok, Indonesia (shoutout to the vegan café with the best smoothie bowls!), I’ve recreated that magic in this recipe. With its perfect crunch and rich cacao flavor, this granola makes every bowl feel like a tropical escape!

For more granola ideas, check out my award-winning ginger-turmeric granola or this chocolate granola.

Jump to:

• Why you will love this Healthy Raw Granola
• Ingredients
• Substitutions
• How to prepare this Delicious Raw Granola Recipe
• Serving Ideas
• Equipment
• Storage
• Top tips!
• Other delicious recipes you will love
• Love this recipe? Let's stay connected!
• Homemade Raw Granola Recipe (Vegan, Gluten Free)
• See what other people think about this recipe!

Why you will love this Healthy Raw Granola

Granola lovers, rejoice! Whether you're topping smoothie or coconut yogurt bowls for breakfast or grabbing a handful as a healthy snack, this raw granola is here to elevate your dishes. Plus, it's a healthier alternative to store-bought granolas often loaded with added sugars.

Highlights:

✅ Quick and easy to make—no special equipment, no hassle.

✅ Vegan, gluten-free, and dairy-free—suitable for all diets.

✅ Packed with healthy fats from nuts, seeds, and coconut oil.

✅ Great for preparing in small batches, and stays fresh for weeks.

✅ Versatile! Perfect for smoothie bowls, coconut yogurt, or as a grab-and-go snack. This raw granola will make you feel like you're having dessert for breakfast.

Ingredients

This raw granola combines wholesome nuts, seeds, cacao, and coconut oil. Whenever possible, shop at bulk stores to save on plastic packaging.

Dry ingredients

• Dates, pitted & chopped
• Coconut flakes or toasted coconut flakes for extra crunch!
• Roasted almonds, roughly chopped (tip: crush them with a knife or between baking paper using the bottom of a glass).
• Sunflower seeds
• Pumpkin seeds
• Chia seeds (optional)

Wet ingredients mix

• Coconut oil (or substitute with coconut or cacao butter)
• Pure maple syrup
• Vanilla extract
• Fair-trade raw cacao powder

See the recipe card for quantities.

Substitutions

• Dry ingredients - feel free to mix and match your favorite nuts, as long as the total amount equals 2 cups. Other nuts like raw walnuts, roasted cashews, or macadamias would work fantastic. I recommend roughly chopping the nuts so the clusters hold together easily.
• Cacao nibs: Add for an extra crunch and a burst of chocolatey goodness.
• Buckwheat groats: Activated buckwheat makes a great addition for texture.
• Sea salt: A pinch in the wet mix enhances the cacao flavor.
• Cacao butter or coconut butter: Perfect if you’re in a warm climate, as they have a higher melting point than coconut oil. Note that cacao butter will give the wet mix a more bitter taste, so you might need to add a bit more maple syrup to compensate.

How to prepare this Delicious Raw Granola Recipe

Prep Your Workspace

Lay a baking paper on a tray. I recommend doing this step first before you get your hands dirty.

Make the Wet Mix

In a medium bowl, whisk together coconut oil, maple syrup, vanilla, and cacao powder until smooth and combined.

Combine Dry Ingredients

In a large bowl, mix all the dry ingredients. Pour the wet mix over the top and use your hands to coat everything evenly.

Spread and Cool

Spread the mixture on the prepared tray, aiming for a 1cm-thick layer. Pop it in the fridge until the coconut oil solidifies.

Break and Store

Break the granola into clusters and store it in an airtight container in the fridge for up to 3 weeks. Eat cold straight out of the fridge.

Serving Ideas

• Sprinkle over coconut yogurt bowl or coconut chia pudding for a decadent breakfast.
• Top your favorite smoothie bowl for extra crunch.
• Eat with fresh fruit or papaya boat
• Enjoy on its own as a guilt-free snack!

Equipment

All you need to prepare this healthy raw granola recipe is...

• Medium bowl
• Whisk
• Large bowl
• Tray
• Baking paper
• Rubber spatula

Storage

Store the raw granola in an airtight container in the fridge. Coconut oil melting temperature is 24C/75F, so I don't recommend storing it at room temperature. Storing in the refrigerator will ensure the granola clusters hold well together and stay crunchy!

This recipe will last up to 3 weeks in the fridge.

Top tips!

Dry ingredients - whatever the combination of nuts and seeds you do, make sure the total amount equals 2 cups, this will ensure the end result is the same despite the nuts combination.

Store in the fridge and eat cold - Store and serve straight from the fridge to maintain that satisfying crunch.

This raw granola is more than just a recipe—it’s an invitation to savor simple, wholesome ingredients in a way that feels indulgent. Try it out and let me know how you enjoy it!

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Love this recipe? Let's stay connected!

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