Healthy Oil Free Granola Recipe: Oven or Dehydrator Method
This healthy, oil-free granola recipe will be your go-to for breakfast, a snack, or any time of day. It is simple and easy to make in the oven or dehydrator.
NOTE: This post has been updated since it was originally published on April 27, 2023.
I am a big fan of granola, and this oil-free granola recipe has the perfect combination of sweet and salty.
It is also very healthy and contains an even ratio of protein, fibrous complex carbohydrates, and healthy fat.
Many granola recipes contain high amounts of refined sugars and saturated fats, like brown sugar and coconut oil.
This recipe contains nothing but good-quality, natural ingredients, and it is a much better choice when you are craving a quick snack.
There is nothing I love more than a bowl of homemade granola topped with fresh fruit, like strawberries, blueberries, and a sliced banana.
Add a dollop of fresh homemade yogurt, and pour some cold plant-based milk on top, like organic unsweetened soymilk or flax milk. Ohhhh yummy, delicious, good for you, goodness!
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Kitchen Tools Needed
- Food processor. I like the Braun food processor. It is powerful and comes with many different attachments to chop, slice, whisk, and knead. It also comes with a small juicer and a mini-food processor, so you can quickly grind up nuts, herbs, or anything in a small amount.
- Mixing bowls. I recommend using glass mixing bowls. This set is perfect and inexpensive.
- Measuring cups and spoons.
- Storage container. Glass storage containers work well, including large mason jars.
- Baking Pan. It is easiest to use a non-stick baking pan, otherwise, you can line a baking sheet with unbleached parchment paper.
If using the dehydrator method.
- Food dehydrator. There are several different types of dehydrators, but the Excalibur 9-Tray Food Dehydrator is the one I use, and I absolutely love it.
- An important feature to look for when you are shopping to purchase is to make sure it has a timer. Oftentimes, you are dehydrating your food for many hours at a stretch, so it is super convenient to be able to set a timer versus going back to it again and again to reset.
- In my opinion, the Excalibur dehydrators are the Cadillac of all dehydrators.
- Dehydrator sheets. These silicone non-stick dehydrator sheets are top-of-the-line and very convenient when you are making food that is moist and wet to start.
Oil-Free Granola Recipe Ingredients
Rolled oats – regular, not instant, and preferably organic. Gluten-free if desired.
Pumpkin seeds – unsalted and unroasted.
Sunflower seeds – unsalted and unroasted.
Coconut flakes– unsweetened, low-fat preferred.
Walnuts – unsalted, unroasted, organic preferred.
Pecans – unsalted, unroasted, organic preferred.
Almonds – unsalted, unroasted, organic preferred.
Vanilla – pure vanilla preferred rather than vanilla flavoring extract.
Cinnamon
Sea salt
Chia seeds
Medjool dates
Pure maple syrup
Dried cherries (optional)
Other ingredients to consider
The great thing about making homemade granola is that you can tailor it according to your specific tastes.
Here are some other ingredients you may want to use and/or swap out.
- hemp seeds
- wheat germ
- quinoa
- buckwheat groats
- dried cranberries, blueberries, figs, or raisins.
Have fun, experiment, and play in your kitchen – no fuss!
How To Make Oil-Free Granola
NOTE: For the exact measurements, full recipe, and nutritional information, please see the printable recipe card below.
Preparation
If you are using the oven method, preheat the oven to 350°F.
In a small bowl, measure out the chia seeds. Add six tablespoons of filtered water. Stir to combine. Set aside to thicken.
If your dates are firm, place them in hot water to soak for about 5-10 minutes.
Instructions
In a food processor, add all of the nuts and seeds. Pulse and blend to break down into fine pieces. Pour the seed and nut mixture into a large bowl.
ProTip: Do not blend so much that a flour-type mixture is formed. Just enough to make fine pieces of nuts and seeds.
Next, in the food processor, add the oats, cinnamon, and salt. Blend and pulse until the oats are broken down into a medium-to-fine texture but not into a flour mixture. Add this oat mixture to the nuts and seeds.
Fold the coconut into the granola mixture.
In the food processor, add the chia seed mixture, dates, maple syrup, and vanilla. Slowly blend until a paste is made.
ProTip 1. This is when I use the mini-processor that is included with the Braun food processor. It is much smaller and therefore very easy to blend up the wet ingredients for this recipe.
ProTip 2: You may need to add a bit of warm water to help break down the dates into a paste. Add 1 tablespoon at a time until you reach a semi-thick paste.
Fold the chia seed and date mixture into the dry ingredients. Continue to mix and fold until all of the granola has been combined and coated with the wet ingredients.
If you are using dried cherries, hold off on putting them in the mixture until after the granola has cooked.
Oven Method
Pour the oil-free granola onto the baking pan and spread it out evenly.
Place the granola in the oven on the middle rack for approximately 10 minutes.
Take the granola out of the oven and, with a spatula, flip the granola. This is best done in large pieces.
Place the pan back in the oven for another 7-8 minutes, or until the granola is golden brown.
Once done, take the granola out of the oven and place it on a cooling rack to cool for about 10-15 minutes.
Once cool, break the granola into small pieces and add the dried cherries, if using.
Transfer the oil-free granola into a glass, air-tight container for storage.
Dehydrator Method
Pour the granola onto the dehydrator trays, spreading it out thinly and evenly.
Place mixture in the dehydrator at 120°F for 24-48 hours, or until golden brown.
ProTip: If you prefer your granola to be perfectly dry and crunchy, it will take closer to 48 hours than 24. On the other hand, if you like your granola just a touch soft with a slightly chewy texture, then pull the granola out of the dehydrator around the 24-hour mark.
Once done, pull the dehydrator sheets out of the dehydrator, and allow the granola to cool slightly.
If using, add the dried cherries to the granola mixture, and gently fold to combine.
Allow the granola to cool to room temperature before transferring to a glass, air-tight container for storage.
Recipe Notes, Variations, and Tips for Success
Nuts and seeds. Regarding the nuts and seeds, you can use whatever you prefer.
For example, if you don’t like pecans, just add more almonds and walnuts. Or if you like hazelnuts, omit one of the others and add the hazelnuts.
You are the best guide according to your own personal taste buds. Just make sure the nuts and seeds total measurement comes out to 1 1/4 cups.
Sweetener. If you prefer not to use maple syrup, feel free to swap it out for other natural sweeteners like raw honey or date syrup.
Dried fruit. You can use any kind of dried fruit you like if you don’t like cherries. Some examples are dried cranberries, blueberries, figs, or raisins.
Chia seeds. Instead of chia seeds, you can also use flax seeds. The measurements will be the same.
If you do decide to use flax seeds, it is best to make sure they are ground before using them. Your body will better absorb the nutrients.
Nutrient-dense add-ins. Feel free to add other super nutrient-dense ingredients like 1-2 tablespoons of hemp seeds or wheat germ, or 1/4 cup of quinoa or buckwheat groats.
How To Store
The best way to store this homemade granola is in a glass, air-tight container. It will keep well in your pantry for 10-14 days.
You can also freeze this oil-free granola in a freezer-safe container. The granola will last up to 6 months in the freezer.
Dehydrator versus Baking – Which Is Better?
The theory behind dehydrating food is that, due to the low heat, dehydrating food better preserves its nutrients.
That said, there are some foods, like animal products, that you must heat to higher temperatures to kill off any potential bacteria.
When you bake granola, your oven is basically out of commission. Using a separate dehydrator will free up your oven for other things.
Finally, most food dehydrators will use less energy in the long run than if you were to dehydrate food in your conventional oven.
Oil-Free Granola Recipe FAQ
If stored properly in an air-tight container, dehydrator granola can last a couple of weeks on your kitchen counter or in your pantry.
If you want your granola to last longer, then I would put it in the freezer, using a freezer-safe container. Dehydrator granola can last up to 6 months in the freezer.
Granola that is oven-baked versus using a dehydrator can sometimes turn out soft and “uncrunchy.”
Most often, it is because of the temperature. Unlike food dehydrators, oven temperatures are hard to get low enough to cook the granola for hours on end without burning it.
Often, the granola will look done on the outside, but it has not been heated long enough to properly dry out. That is one of the benefits of using a food dehydrator to make granola.
If using an oven to make granola, set the temperature to 350°F, and place the baking sheet on the middle rack. This will help to ensure even baking.
It is best to add the dried fruit after the granola has been fully baked, especially if you are using a regular oven versus a food dehydrator.
Yes, it is absolutely cheaper to make homemade granola.
In a grocery store or supermarket, you are paying for packaging, shelf space, and everything else. Plus, the ingredients in boxed granola are often of poor quality.
Making your own oil-free granola will not only save you money, but it will also be better for you!
Additional DIY Recipes
- DIY Instant Pot Non-Dairy Yogurt: Taste Test Winner
- No Garden? Best Cucumbers For Pickling From The Store
- Make Your Own Homemade Vanilla Extract
- DIY Green Powder: Make Super Greens Super Cheap
- Making A Simple Sauerkraut In A Fermentation Crock
VIDEO: Step-By-Step Instructions On How To Make This Raw Dehydrator Granola Recipe
Let’s Connect
I hope you enjoyed this article and will try making this homemade oil-free granola recipe!
Granola is such a beautiful, healthy snack, and making it yourself is the perfect way to control the ingredients, making it a delicious and healthy recipe for you and your family.
QUESTION. What’s your favorite way to eat granola?
Let me know in the comment section below. I’d love to hear from you!
More Healthy Recipes and Wellness Support
Printable Recipe Card
Healthy Oil-Free Granola: Oven or Dehydrator Method
Ingredients
Method
- If you are using the oven method, preheat the oven to 350°F.
- In a small bowl, measure out the chia seeds. Add 6 tablespoons of filtered water. Stir to combine. Set aside to thicken.
- If dates are firm, place them in hot water to soak for approximately 5-10min.
- In the food processor, add all of the nuts and seeds. Pulse and blend to break down into fine pieces. Pour seed and nut mixture into a large bowl.NOTE: Do not blend so much that a flour-type mixture is formed. Just enough to make fine pieces of nuts and seeds.
- In the food processor, add the oats, cinnamon, and salt. Blend and pulse until the oats are broken down into a medium-to-fine texture but not into a flour mixture. Add this oat mixture to the nuts and seeds.
- Fold the coconut into the dry granola mixture.
- In the food processor, add the chia seed mixture, dates, maple syrup, and vanilla. Slowly blend until a paste is made.NOTE: You may need to add a bit of warm water to help break down the dates into a paste. Add 1 tablespoon at a time, until you reach a semi-thick paste.
- Fold the chia seed and date mixture into the dry ingredients. Continue to mix and fold until all of the granola has been combined and coated with the wet ingredients.
- If you are using the dried cherries, hold off on putting them in mixture until after the granola has cooked.
- Pour the oil-free granola onto the baking pan and spread it out evenly.
- Place the granola in the oven on the middle rack for approximately 10 minutes.
- Take the granola out of the oven and, with a spatula, flip the granola. This is best done in large pieces.
- Place the pan back in the oven for another 7-8 minutes, or until the granola is golden brown.
- Once done, take the granola out of the oven and place it on a cooling rack to cool for about 10-15 minutes.
- Once cool, break the granola into small pieces and add the dried cherries, if using.
- Transfer the oil-free granola into a glass, air-tight container for storage.
- Pour the granola onto the dehydrator trays, spreading it out thinly and evenly.
- Place mixture in the dehydrator at 120°F for 24-48 hours, and until golden brown.NOTE: If you prefer your granola to be perfectly dry and crunchy, it will take closer to 48 hours than 24. On the other hand, if you like your granola just a touch soft with a slightly chewy texture, then pull the granola out of the dehydrator around the 24-hour mark.
- Once done, pull the dehydrator sheets out of the dehydrator and allow the granola to cool slightly.
- If using, add the dried cherries to the granola mixture, and gently fold to combine.
- Allow the granola to cool to room temperature before transferring to a glass, air-tight container for storage.
Nutrition
Notes
- Nuts and seeds. Regarding the nuts and seeds, you can use whatever you prefer.
- Sweetener. If you prefer not to use maple syrup, feel free to swap it out for other natural sweeteners like raw honey or date syrup.
- Dried fruit. You can use any kind of dried fruit you like if you don’t like cherries. Some examples are dried cranberries, blueberries, figs, or raisins.
- Chia seeds. Instead of chia seeds, you can also use flax seeds. The measurements will be the same.
- Nutrient-dense add-ins. Feel free to add other super nutrient-dense ingredients like 1-2 tablespoons of hemp seeds or wheat germ, or 1/4 cup of quinoa or buckwheat groats.
- This oil-free granola will store well in a glass, air-tight container, in the pantry for up to 2 weeks.
- For longer storage, you can store this granola in the freezer for up to 6 months, as long as it is in a freezer-safe container.
I have always wanted to make my own homemade granola. Love all the options you suggest to cater the recipe. I will have to give it a try!
Thank you. I’m glad you enjoyed it!
This looks so yummy! I’ll definitely have to make it soon!
Thank you!
This sounds delicious!
So yummy. Thank you!