Granola: Homemade Convenience

Granola is a staple in our house. It’s convenient to have a whole-grain ready-to-eat cereal in the cupboard for breakfast.

A big plus with homemade granola is that you control the amount of sugar. This recipe has much less sugar than most commercial granola.  This time I used coconut sugar for the sweetener, which is lower glycemic.

This time I made it with sliced almonds and coconut chips because that’s what I had on hand. It’s a flexible recipe that allows you to vary the additional ingredients based on what you like and what you have available. 

Because I am gluten-intolerant, I make granola with gluten-free oats. But you can use regular oats if you don’t need it to be gluten-free. I also use whole-grain gluten-free flour and sometimes include some chickpea flour for extra protein. 

For the oil, I use extra-virgin olive oil. The flavor does not come through. Because it’s baked at a low temperature, the oil is not damaged by the heat.

Batch Baking

This granola recipe makes a big batch:16 cups, which fills two large sheet pans. It keeps well for several months. It’s a perfect example of batch cooking. As long as you are getting the ingredients out and getting dishes dirty, why not make a big batch?

And then to streamline the process, it is baked at a low temperature overnight. That means you don’t have to stir it every 15 minutes like most recipes call for.

Granola also makes a great gift. But if this recipe makes too much for you, or you don’t have enough oats on hand, you can cut the recipe in half. 

The Easy Way to Make Granola

  1. Place oats, shredded coconut, and flour in a large bowl.
  2. Whiz water, oil, sugar, vanilla, and salt in a blender.
  3. Pour the liquid mixture over the oat mixture and mix well.
  4. Spread on two large rimmed baking sheets.
  5. Bake overnight at 200 degrees.
  6. Wake up to the wonderful aroma of ready-to-eat granola.


This recipe is adapted from Give Them Something Better by Stephanie Howard and Sarah Frain, which I highly recommend as an excellent plant-based cookbook.

granola on a baking sheet

granola in a bowl
Print Recipe
5 from 1 vote

Easy No-Stir Granola

Adapted from Give Them Something Better by Stephanie Howard and Sarah Frain.
Prep Time10 mins
Cook Time8 hrs
Course: Breakfast
Cuisine: American
Keyword: gluten-free, soy-free, vegan
Servings: 32 ½ cup
Calories: 212kcal


  • 12 cups gluten-free rolled oats
  • cups unsweetened shredded coconut
  • 1 cup whole-grain flour gluten-free such as teff or sorghum
  • cups water
  • 1 cup organic granulated sugar or coconut sugar
  • ½ cup olive oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt


  • Heat oven to 200°F. Stir oats, coconut, and flour together in a large bowl.
  • Process water, sugar, oil, vanilla, and salt in a blender until well mixed. Pour over oat mixture and mix well.
  • Transfer to two large rimmed baking sheets and spread out evenly.
  • Bake overnight, about 8 hours, until dry and golden brown. Transfer to airtight containers. Makes about 16 cups.


Maple Granola: Add 1 tablespoon natural maple flavoring.
Granola with Nuts and Seeds: Stir in 1½ cups of any combination of chopped nuts, such as almonds, pecans, or walnuts, and seeds such as pumpkin or sunflower.
Granola with Fruit: After baking, stir in 1½ to 2 cups dried fruit, such as dried cranberries, blueberries, raisins, or chopped apricots.
Granola with Chickpea Flour: Substitute ½ cup chickpea flour for ½ cup flour. 
To Bake Faster: Bake at 300°F. for 2 hours, stirring every 15 minutes, until dry and lightly browned.


Serving: 55g | Calories: 212kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Sodium: 77mg | Potassium: 147mg | Fiber: 4g | Sugar: 7g | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg