This coffee-flavored granola is crispy and clustery, but tastes like the crumble topping of a coffee cake! It's also vegan, healthy and gluten free.
Is it just me or is the crumble the best part of a coffee cake?
I honestly could just eat the top by itself. Same thing with the crumble topping on this Vegan Strawberry Crisp...I've made the topping by itself more times than I'd like to admit😅
I can't really pinpoint where this idea came from, but it definitely needed to happen: a combination of crispy clustery granola with coffee cake and actual coffee. Because for some reason coffee cake doesn't actually have coffee.
It's pretty much the best of all 3 worlds. It tastes like streusel, crunches like granola, and has a hint of coffee (that will make your whole kitchen smell heavenly ;))
If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌 That way, you can always come back to it 🙂
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ingredients in gluten free vegan granola
One thing I love about making granola from scratch is how simple it is. The ingredients are minimal and it only takes 30 minutes from start to finish.
- rolled oats: also known as old-fashioned oats, these are the best type of oats to use for granola. Quick or instant oats won't end up as crispy, and steel-cut oats are too hard. Rolled oats are also great because they're high in fiber, making this granola a healthy and filling snack. They're also gluten free as long as you get a brand that is certified gluten free.
- sliced almonds: it wouldn't be granola without nuts! I usually add more variety of nuts, like this Crispy Honey Nut Granola, but too many nuts will make it taste less like a streusel. Sliced almonds are great because they are thin and subtle, but you can use chopped nuts if you want more of a crunch. Feel free to also switch up the type of nuts, such as peanuts, cashews, or walnuts.
- chia seeds/flax seeds: although you can't really taste them, chia and flax seeds (whichever you prefer) are packed with nutrients! Like oats they provide a good amount of fiber, but also healthy fats and protein. If you don't have either, it's fine to omit.
- almond flour: this is not an ingredient I would normally include in granola, but it is one I would include in a streusel topping. 🙂 It acts the same way flour would--but beware that this isn't always the case with almond flour. Be sure to get blanched almond flour, so that the skin is removed, for the best texture.
- avocado oil: this can be replaced with any neutral-tasting oil, but there is no replacing oil itself! Oil is what makes granola crispy and clustery. Sure, oil-free granola can taste good but it will never be the same. I recommend avocado oil because of it's omega-3s and neutral taste, but you can also use canola, coconut, sunflower, or any other oil that works well for baking.
- maple syrup: this is what sweetens the granola! Liquid sweeteners work best to bind the granola together. We use maple syrup since it's vegan, but honey is a great alternative and actually results in more clusters.
- brewed coffee: this is where the coffee flavor comes in! The liquid will all evaporate out so you will only be left with the flavor. 🙂
how to make granola with big clusters
Part of making clusters is the ingredients, and part of it is the method. As long as you follow the recipe, you will end up with crispy and clustery granola!
For the crisp: It is essential that you use oil, like I mentioned before. Oil is the best way to get your granola to be crispy, because most wet ingredients will just make your granola wet and soggy.
I don't normally put almond flour in granola, but it definitely helps as a binder in this recipe! More binders = more clusters.
Maple syrup is thick so it does also help with binding, which is why it is important not to use a granulated sweetener! This is also why honey works better, because honey is thicker than maple syrup. But both work great and maple syrup is obviously the best option if you are vegan. 🙂
Now for the process: you have to make sure you press the granola into a thin layer on the pan before baking--kind of like you would make granola bars but much thinner. There should not be any space between or else you will end up with crumbly granola (which is totally fine if you like that!)
This way, you can break it into clusters of desired size after it bakes.
The next part is essential: After you bake until golden brown, you must wait until it cools before touching! The granola will be crumbly straight from the oven and it will harden and crisp while it cools.
store-bought vs homemade granola
Why should you make your own granola from scratch?
For one, homemade granola tastes way better because you can make it exactly how you like it! You are in control and customize all the ingredients to meet your needs and preferences.
Store-bought granola is also crazy expensive especially for the small quantities they give you. It's much cheaper to make it for yourself!
We also need to talk about the smell of freshly baked granola...there is seriously nothing better.
And finally, homemade granola is super easy to make! You can have your own, freshly baked granola in less than 30 minutes...and most of the time is the baking so you really don't need to do much work at all. Once it's all done, you only have one bowl to wash. 😉
what to eat with coffee crumble granola
There are so many ways to enjoy granola!
- by itself
- with milk
- with yogurt or vegan yogurt
- in a parfait
- on toast
- in a smoothie or oatmeal bowl
- in a salad (it's actually really good!)
- as a crumble topping to fruity desserts
Get creative with this and add it to all your breakfasts and snacks! Granola goes well with so many things. 🙂
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰
More recipes you might love:
Coffee Crumble Granola [Healthy, Vegan, Gluten Free]
- 3 cups rolled oats
- ½ cup sliced almonds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds optional
- 1 cup almond flour fine, blanched
- 6 tablespoons avocado oil
- 6 tablespoons maple syrup or honey
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brewed coffee or 4 oz
- Preheat oven to 325 degrees Fahrenheit and prepare a tray with parchment paper. Set aside.
- Press on to the prepared pan without space between so it's one cohesive sheet. Bake for 20-25 minutes, then let cool for 20 minutes (do not touch until cooled!). Once cooled, break apart into clusters and enjoy!