These easy Oil Free Granola Clusters are made without coconut oil, refined seed oils or butter, yet still deliver a crunchy texture. With healthy fats from whole nuts and seeds, they are also gluten free, vegan and lower in sugar than many other granola recipes.
The recipe is easily customizable with add-ins to suit your preferences. It’s also great paired with Greek yogurt for a protein-packed breakfast or snack, providing a satisfying and nutritious start to your day.
Granola without oil or refined sugar
This granola recipe is made without any oil, with its crunchy texture achieved through some maple syrup, water and the baking process. Almond flour, walnuts and pepitas provide healthy fats, contributing to the granola’s crunch and making it a nutrient-dense snack.
Lightly sweetened with maple syrup, this recipe keeps sugar levels low without sacrificing flavor. The maple syrup adds just the right amount of sweetness, enhancing the natural flavors of the oats, nuts and seeds. It’s an ideal choice for those seeking a healthier version of granola without refined sugars.
Ingredients for oil free granola clusters
- Rolled oats: Also known as traditional oats, rolled oats provide the best texture for granola with a chewy yet crispy bite. Choose certified gluten-free oats if you strictly avoid gluten.
- Almond flour: Helps form crunchy clusters while adding healthy fats. It also contributes a subtle nutty flavor and texture that blends well with the oats.
- Walnuts: Raw walnuts are rich in healthy omega-3 fatty acids and give a satisfying crunch. You could use another nut like pecans, cashews or raw almonds if you prefer.
- Pepitas: Unsalted pepitas, also known as pumpkin seeds, add crunch and a pretty green color. They also boost the nutritional profile of the granola clusters without overpowering the flavor.
- Maple syrup: Lightly sweetens the granola. It also helps bind the ingredients together, promoting clusters.
- Vanilla extract: Adds a subtle flavor that complements the spices. Pure vanilla extract is ideal, as it has a more natural flavor than essence.
- Water: Helps bind the granola ingredients and form clusters, ensuring a crispy and cohesive texture. If you want sweeter granola, you can swap out some of the water for extra maple syrup.
- Ground cinnamon: A warm spice that pairs perfectly with the oats, nuts and maple syrup. You can substitute pumpkin pie spice or mixed spice for a more complex flavor.
- Fine salt: Brings out the flavors of the granola, balancing the maple syrup and spices.
- Add-ins: Choose your favorite add-ins to mix into the granola clusters after baking. A range of options is outlined below.
Best granola add ins
Granola is easily customizable with your favorite add-ins. Whether you’re in the mood for something sweet and tangy or rich and indulgent, here are some ingredients to mix into your homemade granola clusters for added flavor and texture:
- Dried cranberries: Perfect for a sweet and tangy flavor that complements the nuts and spices.
- Other dried fruits: Raisins, dried apricots or dried figs are all excellent choices. Chop larger dried fruits into small pieces before adding.
- Dark chocolate chips: A rich, lower-sugar option for extra indulgence.
- Chopped chocolate bar: For a chunkier chocolate experience, chop up your favorite dark or milk chocolate bar.
- Coconut flakes: Adds a hint of tropical flavor and chewy texture with minimal sugar.
- Chopped nuts: In addition to the walnuts, you could mix in chopped almonds, pecans or macadamia nuts for extra crunch and flavor.
- Seeds: Sunflower seeds or chia seeds can be added along with the pepitas to boost the nutritional value of the granola clusters.
How to store oil free granola clusters
These oil-free granola clusters are best stored in the fridge or freezer. For fridge storage, keep them in an airtight container for up to one week. This helps maintain freshness and preserves the healthy fats in the nuts and seeds.
To extend their shelf life, freeze the clusters in an airtight container for up to 3 months. This method is my preferred option, as it helps retain their crisp texture. You can enjoy the clusters directly from the freezer or let your portion sit at room temperature for a few minutes before serving.
More healthy breakfast ideas
- Banana Cinnamon Baked Oatmeal Protein Bars
- Savory Sweet Potato Muffins
- Vegan Sweet Potato Bread with Chocolate Chips
- Creamy Homemade Oat Milk
- Gluten Free Buckwheat Olive Oil Quick Bread
Check out the Breakfast Recipes page for more ideas.
Oil Free Granola Clusters Recipe
Serves
10 x 1/2 cup serves
Prep time
15 mins
Cook time
20 mins
Ingredients
For the granola clusters:
- 3 cups / 270 g rolled oats (see Note 1)
- 3/4 cup / 72 g almond flour
- 3/4 cup / 84 g walnuts, roughly chopped
- 1/4 cup / 30 g pepitas
- 1 tbsp / 8 g ground cinnamon (see Note 2)
- 3/4 tsp fine salt
- 1/3 cup / 80 ml / 106 g maple syrup
- 1 tbsp / 15 ml / 15 g vanilla extract
- 1/4 cup / 60 ml / 60 g water (see Note 3)
Optional add-ins:
- Dried cranberries or raisins
- Chopped dried apricots or dried figs
- Chocolate chips or chopped chocolate
- Coconut flakes
- Additional nuts and/or seeds
Method
- Preheat your oven to 320°F (fan-forced) / 350°F or 160°C (fan-forced) / 180°C. Line a large rimmed baking sheet with parchment paper (see Note 4).
- In a large bowl, mix the rolled oats, almond flour, walnuts, pepitas, cinnamon and salt. Add the maple syrup, vanilla extract and water, stirring until well combined and the mixture starts to clump.
- Transfer the mixture to the prepared baking sheet and press it into an even, thin layer (see Note 5). Bake for 20 minutes, or until lightly browned, turning the tray halfway through for even browning.
- Allow the granola to cool, then break it into clusters. Stir through any add-ins.
Notes
- Oats – Oats naturally do not contain gluten, but they may contain traces of gluten due to cross-contamination during processing. Choose certified gluten-free oats if needed.
- Spice – Ground cinnamon enhances the granola beautifully. If possible, opt for Ceylon cinnamon because it has a sweeter, more delicate taste than typical cassia cinnamon. Alternatively, you can use pumpkin pie spice or British mixed spice for a more complex flavor profile. I used mixed spice in the recipe video above.
- Water – The water helps bind the mixture together in place of oil. For a sweeter granola, you can substitute some of the water with additional maple syrup.
- Baking sheet – I use a rimmed baking sheet that measures 16 x 12 inches (40 x 30 cm). If you don’t have a similar size, you can use two smaller baking sheets or trays.
- Pressing out the mixture – A silicone spatula works best to prevent the mixture from sticking. If you don’t have one, you can place a sheet of parchment paper over the mixture to create a barrier and press it out by hand.
- Storage – Store the granola clusters in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Freezing helps maintain crunchiness. You can enjoy the clusters straight from the freezer or let your portion sit at room temperature for a few minutes before serving.
Nutrition Facts
- Serving size: 1/2 cup (without optional add-ins)
- Energy: 263 Calories / 1101 Kilojoules
- Total Fat: 12.5 g
- Saturated Fat: 1.4 g
- Total Carbohydrate: 29.2 g
- Dietary Fiber: 5 g
- Sugars: 7 g
- Protein: 7.5 g
- Sodium: 184 mg
- Potassium: 89 mg
