Homemade Vegan Triple Berry Granola Recipe
Today we are making a Homemade Vegan Triple Berry Granola Recipe! I love making berry desserts in the summer, but I love it even more so when I can continue using berries all throughout the year. It’s a mood booster and reminds me of the warmer months! Today’s homemade granola recipe is just that, using three different types of dried berries to make the cereal. It’s the perfect snack that you can top with fresh fruit, dried fruit, almond butter, or fresh berries during berry season. Then pour some almond milk over it (or some non-dairy yogurts!) and it’s a delicious cereal bowl.
Homemade Granola is Easy!
Pouring a lot of granola, followed by a ton of toppings and a drizzle of agave syrup was always my go-to breakfast for a good morning. Especially the chunkier granola where you would have cluters of nuts, chia seeds, flax seeds, hemp seeds and more. Bowls of granola were being eaten on a regular basis, even on the weekend while Saturday morning cartoons were on repeat!
Now, making granola at home is amazing because it’s customizable to your favorite flavors. This granola has a lot less sugar than traditional store-bought granola does, and none of the probably not-so-natural, natural flavor, or preservative ingredients that are typically included in shelf-stabilized foods.
There’s a few simple steps to make this: mix together all ingredients, spread out on a baking sheet, bake! The base of the granola uses quick-cooking oats, pure maple syrup for sweetener, coconut oil, vanilla and a pinch of salt to bring out the flavors. You bake it for for 15 minutes, and cool it for another 20 to harden up the granola and give it that crunchy texture. You can store this for snacking, eating in a cereal bowl or making a granola and yogurt parfait with!
Why You’ll Love This Homemade Vegan Triple Berry Granola Recipe
Berry Explosion: This granola is loaded with the slightly tart, sweet flavor of different dried berries. This adds the perfect touch to the oats granola base, sweetened with maple syrup. Pour it into a bowl with some plant-based milk, top with more fresh berries and you have a delicious breakfast!
Summer Year Round: I’m all about keeping those summer vibes alive year-round, and what better way to do that than with a burst of berry goodness?! This way, you can enjoy a taste of sunshine whenever you like! Summer fruits don’t have to be in season only in summer months, as this recipe uses dry fruits, which are in stores year round. Using frozen or dried berries in recipes when it’s not summer will give you an instant mood boost (and lots of antioxidants)!
Substitutions
Dried Berries: This recipe uses a mix of dried blueberries, dried raspberries and dried strawberries. You can replace the mix of raspberries and strawberries with dried cherries or cranberries instead.
Pure Maple Syrup: This should be pure maple syrup, not pancake syrup. Pure syrup will only contain one ingredient on the label. You can substitute with agave nectar or another liquid sweetener. For example, date syrup, brown rice syrup or coconut nectar with varying taste.
Vanilla Extract: Choose a non-alcoholic vanilla flavor (which doesn’t contain alcohol so can’t have that extract label) or a vanilla extract without any added caramel color or dyes.
Coconut Oil: Use refined coconut oil, that doesn’t smell or taste like coconut. Virgin or extra-virgin coconut oil won’t work in this recipe in terms of taste. Do not substitute with another oil, as they don’t have the same properties that coconut oil does. To keep it nut-free, use vegan butter. Melt Organics makes delicious salted vegan butter sticks. This is not referring to a margarine-type spread!
Oats: Quick-cooking oats were used in this recipe, but rolled oats (aka, old-fashioned oats) can be a substitute. It would be a good idea to break up the rolled oats into smaller pieces, similar to quick oats, in a spice grinder for a second until they’re smaller flaked. The maple syrup mixture may not properly stick to the full rolled oats otherwise, due to their larger size. For those with a gluten allergy, choose specific gluten free oats, to avoid cross contamination.
Homemade Vegan Triple Berry Granola Recipe Notes
- My favorite way to eat this cereal is with fresh berries and oat milk! For added sweetness, you can also drizzle some maple syrup on top of your cereal bowl.
More Recipes You’ll Love
If you make this Homemade Vegan Triple Berry Granola Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Homemade Vegan Triple Berry Granola Recipe
Equipment
- Baking Tray
- Oven
- Microwave
Ingredients
- 2 tbsp maple syrup
- 2 tbsp refined coconut oil
- ½ cup quick-cooking oats
- ½ tsp vanilla extract
- 2 tbsp dried strawberries
- 2 tbsp dried blueberries
- 2 tbsp dried raspberries or cranberries or cherries
- ⅛ tsp pink salt
Instructions
- Preheat oven to 325 degrees F.
- If the coconut oil is not melted, place it in a heatproof bowl in the microwave for 20 seconds at a time to melt.
- In a medium-sized bowl, add in the melted coconut oil, along with the maple syrup, vanilla and salt. Stir to combine.
- Stir in the oats. Lastly, stir in all the dried berries.
- Line a baking tray with a sheet of parchment paper or a silicone mat. Spread the granola out evenly on it. Bake for 15-16 minutes, until the oats are golden brown.
- Remove from the oven and allow the granola to cool for 20 minutes on a heatproof surface. It will harden as it cools.
- Once it's cooled down, add it into a bowl with your favorite plant-based milk and fresh berries, or store for later. Enjoy!
Notes
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Storage
- Store in an airtight container at room temperature for up to two weeks.
