Chunky Oil-Free Granola

It’s crunchy, it’s sweet, it’s nutritious

Chunky Oil-Free Granola by Anna Pippus

Makes 10 cups

An extremely filling granola without making you feel heavy. It’s easy to make and lasts for weeks! Kids can snack on it dry and it also makes a great camping breakfast. Below are a few options for a few different combos – think of this recipe as a template of sorts. This one gravitates towards walnuts, pumpkin seeds and tahini, but mix it up to keep things interesting and to ensure nutritional variation.


  • 4 ½ cups rolled oats
  • 1 cup chopped walnuts, pecans and/or almonds
  • 2/3 cup raw pumpkin and/or sunflower seeds
  • 3 cup hemp seeds
  • 1 tsp. cinnamon
  • ½ tsp salt
  • ½ cup pure maple syrup
  • ½ cup tahini or natural peanut butter
  • 2 tsp. pure vanilla extract


  1. Preheat the oven to 325°F
  2. In a large bowl, combine the oats, chopped nuts, pumpkin or sunflower seeds, hemp seeds, cinnamon and salt.
  3. In a small bowl, stir or whisk together the maple syrup, tahini or peanut butter and vanilla.
  4. Pour the wet ingredients into the dry and mix well until thoroughly combined.
  5. Using your mixing utensils, spread the mixture onto a large baking sheet and pat down firmly.
  6. Bake for 25 minutes, or until browning and starting to smell toasty.
  7. Allow to cool fully before breaking up into chunks. Granola stored in an air-tight container in the pantry keeps for several weeks.

The Vegan Family Cookbook Cover

Excerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography © 2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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