Looking for a little twist on a simple, quick granola recipe. We have you covered. Sweet and salty but not a lot of sugar. This homemade vegan gluten-free black sesame seed granola recipe is a great topping on yogurt, ice cream or a healthy-ish quick snack.
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Making homemade vegan gluten-free chunky granola is a super easy and good way to cut out all the extra additives and preserved of store bought. And lets not talk about the amount of sugar you'll be able to cut. We’ve added sesame seeds and pecans to the traditional recipe to give it a nice nutty kick.
Other great seeds and nuts to add to homemade gluten-free granola: flaxseed, hemp seeds and or chia seed to add some hearty healthy omegas to your morning breakfast ritual.
Ways To Eat Granola:
- Yogurt
- On Waffles
- Ice cream and sundaes
- A great additional to a baked sweet potatoes for breakfast
- You can add nuts and dried fruit for tasty trail mix style snack
Ingredients
Black Sesame Seeds - have an earthy, nutty flavor.
Rolled Oats
Maple Syrup - to add a little sweetness
Extra Virgin Olive Oil
Pecans - for a nutty crunch
Optional Add-ins: Chia seeds and Hemp seeds
Instructions
Preheat oven to 350 degrees.
In a bowl combine oats, nuts, evoo, maple syrup, salt and sesame seeds. Additionally, include optional ingredients.
Place parchment paper on baking sheet.
Spread out mixture evenly on parchment paper, don't overcrowd if you like crunchy granola. Press the granola into the pan before you bake it. Don’t stir granola while it’s baking.
Bake for 12 to 18 minutes. For smaller baking sheet cook 18 minutes and for larger 12 minutes.
Enjoy your homemade granola with a plant based milk, over vegan yogurt, or on its own! Store leftovers in an airtight container at room temperature for up to 2 weeks.
Frequently Asked Questions
Oatmeal is gluten free. The issue is cross contamination. Most commercial oats are processed in facilities that also process wheat, these ingredients can contaminate oats.
For those with Celiac, Wheat allergies or intolerances even a trace amount of gluten can cause severe discomfort.
The best solution is to buy oats that are certified gluten-free by the Gluten-Free Certification Organization, a branch of the Gluten Intolerance Group.
Store bought granola can have upwards of 14g of sugar per serving.
Our granola clocks in at approximately 4g. By making your own you get to control that exact number. We use 2 tablespoons of maple syrup to sweeten the granola and keep the sugar down.
Thoroughly coat dry ingredients with maple syrup and oil.
Press the granola into the pan before you bake it.
Don’t stir granola while it’s baking.
Let it cool completely before breaking the granola into clumps.
Storage
To Store. Cool before storing in airtight container or ziplock bag. Store on counter for up to 2 weeks.
Prepare In Advance. Can make a few days in advance. Keeps well in cool, dry space.
More Sweet Potato Breakfast Recipes
📖 Recipe
Black Sesame Granola (Gluten-Free)
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- Baking Sheet pan
- Parchment Paper
Ingredients
- ½ cup Rolled Oats
- 2 tablespoons Maple syrup
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
- 1 tablespoon Black sesame seeds
- 3 tablespoons Chopped Pecans - Alternatives include almonds or cashews
Optional
- 1 tablespoons Chia seeds
- 1 tablespoons Hemp seeds
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine rolled oats, nuts, olive oil, maple syrup, sesame seeds, salt and pecans. Additionally, include optional ingredients.
- Place parchment paper on baking sheet.
- Spread out mixture evenly on parchment paper, don't overcrowd if you like crunchy granola. Press the granola into the pan before you bake it. Don’t stir granola while it’s baking.
- Bake for 12 to 18 minutes. For smaller baking sheet cook 18 minutes and for larger 12 minutes.
- Before granola completely cools, stir with a rubber spatula so crystallized sugars in the granola don't stick to the parchment paper.
- Store leftovers in an airtight container at room temperature for up to 2 weeks.
- Enjoy!
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway.
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The Vgn Way
Sharita Jackson
I make this every other week! It's good just as a snack. But i eat it for breakfast too!