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30 Minutes or Less

5-Ingredient Healthy Homemade Granola Recipe

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Homemade granola being scooped off a baking sheet with a measuring scoop.

This homemade granola recipe has been a staple in my home for over 3 years! In fact, it’s one of the first recipes I ever developed as a food blogger, along with my vegan pesto and gluten-free blueberry muffins. I also can’t stress enough how incredibly EASY this recipe is to make. I was on TikTok last week and I watched a fellow food blogger make a homemade granola with like 12 ingredients and I was like… NO no, no need for that. So I finally carved out the time to share this 5-ingredient granola recipe with you!

I should also note that this is one of those recipes that is super easy to customize. Need to make it nut-free? Replace the chopped nuts with additional oats and unsalted pumpkin seeds or sunflower seeds (also, check out the nut-free section on my blog for more nut-free recipes!). Craving something more chocolate-y? Toss in some dark chocolate chunks once the granola has cooled. Or, if you need a sugar-free granola recipe, replace the maple syrup with your favorite sugar-free liquid sweetener – it’s that simple!

Happy homemade granola making, friends! And if you give this recipe a try, I’d really love it if you left a comment and a 5 STAR review on this post. Your support means the world to me!

Homemade granola on a baking sheet with a serving spoon.

What You’ll Need to Make this Homemade Granola Recipe

Peanut Butter: For a personalized touch, opt for almond butter, sunflower seed butter, or any nut or seed butter of your choice. To keep it health-conscious, go for a natural, unsweetened variety.

Melted Coconut Oil: Customize your granola with melted butter, olive oil, or any vegetable oil as alternatives to coconut oil.

Maple Syrup or Honey: Tailor the sweetness to your liking by choosing between agave nectar, brown rice syrup, or a sugar-free syrup for a low-sugar twist. The decision between maple syrup and honey is entirely based on your flavor preference.

Rolled Oats: For a gluten-free recipe, ensure the oats you buy are entirely gluten-free, like these ones from Bob’s Red Mill! Opt for old-fashioned oats to achieve a hearty and satisfying texture in your granola.

Chopped Unsalted Nuts: Make your granola uniquely yours by selecting nuts that align with your taste or dietary preferences. I used almonds and cashews in my granola, but really any unsalted nuts will do! For a nut-free alternative, consider using seeds such as pumpkin or sunflower seeds.

Homemade granola served with yogurt and fresh raspberries in a bowl.

Is this Homemade Granola Recipe Healthy?

Yes, this homemade granola recipe is relatively healthy. It incorporates nutrient-rich ingredients like oats, nuts, and coconut oil, providing a good balance of essential fats, fiber, and protein. Additionally, the recipe allows for customization, making it adaptable to various dietary preferences and ensuring a wholesome breakfast or snack!

Homemade granola pouring out of a glass jar.

Tips and Tricks

  • Mix It Up: Experiment with different nut and seed combinations to tailor the granola to your taste buds.
  • Watch Closely: Keep a close eye on the granola during the last few minutes of baking to prevent over-browning.
  • More Clusters: For delightfully big granola chunks, press the mixture firmly onto the baking sheet before baking.
5-Ingredient Healthy Homemade Granola Recipe
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5-Ingredient Healthy Homemade Granola Recipe

5 from 1 vote
Recipe by Samantha Course: Breakfast, SnacksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Elevate your breakfast with this super easy homemade granola recipe! It comes together with just 5-ingredients, one bowl, and in under 30 minutes. This healthy granola recipe is sweetened with maple syrup, and a delicious addition to yogurt parfaits, oatmeal, or smoothie bowls!

Ingredients

  • 1/4 cup peanut butter

  • 1/4 cup melted coconut oil

  • 1/4 cup maple syrup

  • 2 cups rolled oats

  • 1 cup chopped unsalted nuts (almonds, walnuts, pecans, and/or cashews)

Directions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • In a large bowl, mix together the peanut butter, melted coconut oil, and maple syrup or honey.
  • Add in the rolled oats and chopped nuts, then mix to combine.
  • Transfer the granola mixture to your prepared baking sheet and spread the granola into an even layer across the baking sheet.
  • Bake the granola for 15 minutes, then remove it from the oven and use a spatula to flip and toss the granola. Put it back in the oven for an additional 5 minutes, then turn off the oven and leave the granola in the turned-off oven for 30 minutes.
  • Remove granola from the oven and let it cool completely before serving or storing.

Recipe Video

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30 Minutes or Less

The BEST Vegan Pesto

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This vegan pesto is the easiest and tastiest recipe you’ll make all week! Simply toss all ingredients in a blender, then serve over your favorite pasta. This classic recipe is exploding with fresh, bright, and savory flavor!

overhead image of vegan pesto in a bowl with a spoon.

I don’t mean to brag, but I’m kind of famous for my pesto. Even cheese-lovers rave about my cheese-less pesto! It was just sort of a recipe that evolved over time based on my dietary restrictions. Growing up, my mom would take me to the local farmer’s market on Saturdays and this one bread stand would hand out samples of thick sliced bread with a big ole’ slathering of pesto on it. It was my FAVORITE part of the farmers market and truly where my deep love of pesto began.

When I moved away for college, I had no choice but to start making pesto myself. Also, around this same time is when I started experimenting with a dairy and gluten-free diet. So one day I randomly decided to just leave the parmesan cheese out of my pesto and see how I’d like it. And well, I LOVED it! Then I began playing around with different nuts in my pesto – the traditional recipes call for pine nuts but those can be pretty hard to come by. So I tried literally every nut I could think of and ultimately landed on cashews for creating the best and creamiest vegan pesto EVER. This recipe is perfectly tangy, incredibly fresh, and tastes just as good as (if not better than) the stuff I used to get at the farmer’s market growing up!

vegan pesto pasta in a bowl with a fork and white wine on the side.

What You Need To Make Vegan Pesto

Basil – If you’re growing basil this year, definitely use it in this vegan pesto! I love doubling or tripling this recipe at the end of summer and freezing leftovers to make sure none of that gorgeous, fresh basil goes to waste. And if you don’t have your own basil plant, simply pick up a package of this delicious herb the next time you’re at the grocery store or farmer’s market. To prepare the basil for this recipe, start by giving it a quick rinse under cold water. Once clean, remove the leaves from the stems and add them to your blender. When I say “2 heaping cups,” I mean 2 HEAPING cups – pack that basil in there, and throw in a little extra if you’d like!

Cashews – Traditional pesto is made with pine nuts, but this vegan pesto tastes even better with cashews. Cashews do an incredible job at contributing an almost cheesy flavor to this pesto, in the absence of parmesan cheese! Though feel free to use any nut or seed you’d like to in this recipe. Walnuts, almonds, or sunflower seeds would all make great substitutions. However, whichever option you choose, please make sure that it is raw and, most importantly, unsalted!

Lemon Juice – Lemon juice adds a touch of brightness to this pesto and emphasizes the delicious fresh flavor. Start small on the lemon juice and add more to taste. I loooove a super lemony pesto so I tend to go a bit crazy, but feel free to customize this recipe to your liking! If you don’t have lemon juice, you can use a teaspoon or two of apple cider vinegar or white wine vinegar instead.

vegan pesto pasta being lifted out of a bowl with a fork.

Adjust This Recipe To Your Dietary Needs

  • Make it Nut-Free: Use raw and unsalted sunflower seeds or pumpkin seeds in place of the cashews to make this a nut-free pesto!
  • Make it Oil-Free: Substitute 2-3 tablespoons of water for the olive oil in this recipe.
  • Add Cheese: Throw 1/4 cup of parmesan cheese in with the rest of the ingredients if you’d like.
Vegan Pesto
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Vegan Pesto

5 from 1 vote
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Total time

5

minutes

This vegan pesto is the easiest and tastiest recipe you’ll make all week! Simply toss all ingredients in a blender, then serve over your favorite pasta. This classic recipe is exploding with fresh, bright, and savory flavor!

Ingredients

  • 2 heaping cups fresh basil

  • 1/2 cup raw unsalted cashews, see Notes

  • 2-3 tablespoons lemon juice

  • 3 garlic cloves

  • 1/4 cup olive oil

  • 1/2 teaspoon salt, plus more to taste

Directions

  • Add all ingredients to a blender or food processor and blend until smooth. Taste and adjust seasoning as desired.

Recipe Video

Notes

  • Cashews: You can substitute the cashews in this recipe for pine nuts, pistachios, almonds, walnuts, hemp seeds, sunflower seeds, or pumpkin seeds if you’d like!

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More Quick and Easy Vegan Recipes

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30 Minutes or Less

Extra “Cheesy” Vegan Spinach Artichoke Dip

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close-up image of vegan spinach artichoke dip with chips

Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!

Overhead image of vegan spinach artichoke dip in a skillet with chips on the side.

What You’ll Need To Make This Vegan Spinach Artichoke Dip

Cashews – Raw and unsalted cashews are the base of this hearty plant-based dip. You’ll start by soaking them in boiling for water for about 10 minutes, this’ll soften them and help them blend. I love using cashews in this recipe for not only their buttery flavor, but for how nutritionally dense they are! This vegan spinach artichoke dip is so much healthier than the classic kind, and higher in protein.

Nutritional Yeast – I know what you’re thinking …nutritional what? Just hear me out. Nutritional yeast is a totally natural, plant-based ingredient with a nutty, “cheesy” flavor. I use and love this Bragg’s Nutritional Yeast for all of my savory vegan recipes. It’s surprisingly versatile and tastes delicious sprinkled over popcorn, pasta, potatoes, and in this recipe. Though if you’re not vegan and/or have no interest in getting yourself some nutritional yeast (you’re missing out), you can easily replace the two tablespoons of nutritional yeast with two tablespoons of powdered parmesan cheese.

Lemon Juice – A touch of lemon juice mimics the tanginess found in most dairy products. And because this vegan spinach artichoke dip is completely dairy-free, the lemon juice is necessary. Though if you don’t have any fresh lemon juice on-hand, you can use a tablespoon of apple cider vinegar or white wine vinegar instead.

Artichoke Hearts – Arguably the best part, one whole can of drained artichoke hearts give this side dish its signature hearty texture. They key here is using a can of artichokes packed in water, not oil!

A tortilla chip being dipped into vegan spinach artichoke dip.

Tips and Tricks

  • This vegan spinach artichoke dip tastes best straight out of the oven! When making for guests, I recommend blending and prepping this dish ahead of time, then popping it in the oven right before your guests arrive. This’ll guarantee the dip is bubbling hot, and tastes its best for friends and family.
  • Store any leftovers in an airtight container in the fridge for up to one week. To reheat, you can either microwave on high for 45 seconds, or bake at 425° Fahrenheit for 5-10 minutes.
  • Serve this plant-based dip however you’d like! I enjoyed mine with a side of crispy corn tortilla chips. Though you can even serve it with a side of fresh veggies for a super healthy, vegan snack.

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this recipe, use raw and unsalted sunflower seeds in place of the cashews!

Add Cheese: If not vegan or dairy-free, go ahead and top this spinach artichoke dip off with some shredded parmesan and/or mozzarella right before baking.

Vegan Spinach Artichoke Dip

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!

Ingredients

  • 1 1/2 cups raw cashews, unsalted

  • 1 1/2 cups unsweetened non-dairy milk, I used almond milk

  • 2 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1 (14-ounce) can artichoke hearts, drained

  • 4 cups fresh spinach, or 2 cups frozen spinach

Directions

  • Preheat oven to 425° Fahrenheit.
  • Soak cashews in a heat-safe bowl with boiling water for 5-10 minutes, then drain.
  • Add soaked and drained cashews to blender along with the non-dairy milk, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until super smooth and no lumps remains.
  • Add drained artichoke hearts and fresh or frozen spinach to blender and pulse 2-3 times to finely chop the veggies.
  • Transfer to an oven-safe dish or skillet and bake for 20 minutes, or until lightly golden brown and bubbly.

Recipe Video

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30 Minutes or Less

One-Pan Kung Pao Tofu

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overhead close-up image of kung pao tofu in a pan

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

kung pao tofu on a plate over rice, with sesame seeds on top

What You’ll Need

Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!

Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.

Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.

kung pao tofu in a pan

Top Tips

  • Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!
  • For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!
  • Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.
close-up image of kung pao tofu on a plate over rice

Adjust This Recipe To Your Dietary Needs

  • Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!
  • Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.
One-Pan Kung Pao Tofu
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One-Pan Kung Pao Tofu

5 from 3 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

Ingredients

  • For the tofu:

  • 14 ounces extra firm tofu, cut into cubes

  • 2 tablespoons cornstarch

  • 2 tablespoons sesame oil or avocado oil

  • For the veggies:

  • 3 garlic cloves, minced

  • 2-inch piece ginger, grated

  • 3 scallions, sliced (white and green parts separated)

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 cup raw unsalted cashews or peanuts

  • For the sauce:

  • 1/4 cup vegetable broth

  • 3 tablespoons soy sauce, use Tamari for gluten-free

  • 1 tablespoon rice vinegar, or white wine vinegar

  • 1 tablespoon brown sugar

  • 2 teaspoons corn starch

  • 1 teaspoon sriracha

  • 1 teaspoon sesame oil

Directions

  • Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
    • Kung-Pao-Tofu-Step-1
  • Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
    • Kung-Pao-Tofu-Step-2
  • Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
    • Kung-Pao-Tofu-Step-3
  • Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
    • Kung-Pao-Tofu-Step-4
  • Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.
    • Kung-Pao-Tofu-Step-5

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30 Minutes or Less

Vegan Cashew Queso (Gluten-Free)

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Vegan Cashew Queso

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.

Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!

MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO

  • Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.

  • Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.

  • Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.

  • Jalapenos – Bring on the spice!

ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET

  • Dairy: Sub the almond milk for regular milk.

TIPS FOR MAKING VEGAN QUESO

  • To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.
Vegan Cashew Queso (Gluten-Free)
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Vegan Cashew Queso (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

Ingredients

  • 1 cup raw cashews, soaked in hot water for 5-10 minutes

  • ¾ cup almond milk or water

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon salt

  • 1 (14 ounce) can fire roasted diced tomatoes, drained

  • 2 tablespoons pickled jalapenos, finely chopped

Directions

  • Soak the raw cashews in boiling hot water for 5-10 minutes, then rinse cashews and add to a blender.
  • Add all other ingredients to the blender except diced tomatoes and pickled jalapenos. Blend mixture until completely smooth.
  • Transfer vegan queso to a small saucepan over medium-low heat then stir in the fire roasted diced tomatoes and pickled jalapenos. Once warm, remove from the heat and serve.

Recipe Video

Notes

  • Storage: This can last up to 5 days in the fridge.
  • Pair this with a spicy margarita to round out this delicious appetizer. (Link below!)

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OTHER VEGAN MEXICAN DISHES

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