Granola {Without Oil}




I’m one who loves granola and all it’s delicious varieties. If there is one thing I don’t like about many of the granola recipes out there, it is the use of oil in the granola coating. If I’m trying to create healthy food I can to start my day with, why would I pour a 1/2 cup of oil over the top (granted, I obviously wouldn’t eat the whole batch in one sitting, but it would still amount to about 1 Tbsp of oil in each serving which would be  100 calories of fat…and I save my fat calories for dessert at the finish of my dinner meal =). I haven’t made a homemade granola for a few years actually because I’ve been turned away from it due to that extra fat. I also don’t like my granola to have a ridiculous amount of fillers. Yes many of the fillers that are added to granola are indeed healthy, but they also pack in calories. So, I decided to try a new granola route without using oil and keeping it simple. My first attempt I tried applesauce and I wasn’t able to achieve the crunch I wanted. This time around I used just the sweeteners without oil, and instead with a bit of water and boiled it in a saucepan before pouring it over the oat mixture. I know there are going to be some people out there that are going to say this recipe isn’t healthy because it has sugar in it, but to that I say the sugar is for my emotional health =). If I made a granola with no sugar or an artificial sweetener I’d rather not eat it and just have toast. This granola isn’t overly sweet I think 1/2 cup of sugar is not to0 much but also not too little. This is something I can be happy to start my day with and also something I can feel good about serving to my kids for breakfast (not to mention, we all love it!). Munch on this for a crunchy, lightly sweet  midday snack or pour it into a bowl along with some creamy almond milk (my favorite) or another delicious way to serve it up is in a parfait with fresh fruit (leaving out the dry fruit) along with Greek yogurt. Yum, yum, yum! Enjoy!





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Granola {Without Oil}

5 from 4 votes

Yield: About 5 cups

Servings: 12
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 4 cups (368g) rolled old fashioned oats (don't use quick oats)
  • 1 cup (150g) sliced or slivered almonds
  • 1/2 cup (100g) packed light-brown sugar
  • 1/4 cup (60ml) honey
  • 2 Tbsp (30ml) water
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda


  1. Preheat oven to 300 degrees. In a large mixing bowl, toss together oats and sliced almonds, set aside.
  2. In a medium saucepan, combine brown sugar, honey, water, cinnamon, nutmeg and salt, bring mixture to a boil stirring frequently. Once mixture reaches a boil, allow to boil for 1 minute whisking constantly. 

  3. Remove from heat, stir in vanilla and baking soda and whisk until mixture is foamy, about 10 seconds. Carefully pour hot sugar mixture over oat mixture and toss to evenly coat. 
  4. Spread mixture into an even layer on a silicone baking mat or parchment paper lined 18 by 13-inch rimmed baking sheet. 

  5. Bake in preheated oven, about 36 - 40 minutes until lightly golden brown, removing from oven and tossing twice during baking (when tossing, I tossed the oat mixture near the edges into the center and spread the mixture in the center out to the edges for more even cooking). 

  6. Remove from oven* allow to cool completely then break into clusters (note that granola wont be crisp until cooled). Store in an airtight container.

Recipe Notes

  • 1 cup dried fruit such as dried blueberries, cranberries or raisins can also be added to the granola. Toss the in just after removing granola from oven.
Nutrition Facts
Granola {Without Oil}
Amount Per Serving
Calories 217 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 79mg 3%
Potassium 176mg 5%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 14g
Protein 5g 10%
Calcium 4.6%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Granola Recipe
Calories: 217 kcal


  • Doris: Thisi was the recipe I was looking for and thanks for posting it! Now, if I decided to use oil, rather than water, is the ratio the same? Also, what is the purpose of adding the baking soda.. not seen that before in other recipes. i know to add dried fruit after baking but if coconut flakes are added, are they to be added after baking the oats or while the baking is ongoing? Thanks so much! January 17, 2019 at 9:10am Reply

    • Jaclyn: You could probably swap the water for oil – but I have a recipe that uses oil you might want to just use instead
      Then the baking soda here just foams up the mixture and it coats a little easier. And coconut flakes you could add at the last tossing so they don’t get too toasted. January 17, 2019 at 9:05pm Reply

  • Sam: can I use steel cut oats?? November 4, 2018 at 7:12am Reply

    • Jaclyn: Sorry not with this recipe. November 9, 2018 at 3:04pm Reply

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