Easy No-Stir Granola
Last Updated on September 4, 2025 by Heather Reseck
No-Stir Granola is a staple in our house. It’s convenient to have a whole-grain ready-to-eat cereal in the cupboard for breakfast. And it’s even better when homemade.
A big plus with homemade granola is that you control the amount of sugar. This recipe has much less sugar than most commercial granolas. This time, I used coconut sugar as the sweetener, which is lower glycemic.
This time I made it with sliced almonds and coconut chips because that’s what I had on hand. It’s a flexible recipe that allows you to vary the additional ingredients based on what you like and what you have available.
Because I am gluten-intolerant, I make this no-stir granola with gluten-free oats. But you can use regular oats if you don’t need them to be gluten-free. I also use whole-grain gluten-free flour and sometimes include some chickpea flour for extra protein.
For the oil, I use extra-virgin olive oil. The flavor does not come through. Because it’s baked at a low temperature, the oil is not damaged by the heat.
Batch Baking
This no-stir granola recipe makes a big batch: 16 cups, which fills two large sheet pans. It keeps well for several months. It’s a perfect example of batch cooking. As long as you are getting the ingredients out and getting dishes dirty, why not make a big batch?
And then to streamline the process, it is baked at a low temperature overnight. That means you don’t have to stir it every 15 minutes like most recipes call for.
Granola also makes a great gift. But if this recipe makes too much for you, or you don’t have enough oats on hand, you can cut the recipe in half.
The Easy Way to Make No-Stir Granola
- Place oats, shredded coconut, and flour in a large bowl. (See the recipe card for specific amounts.)
- Whiz water, oil, sugar, vanilla, and salt in a blender.
- Pour the liquid mixture over the oat mixture and mix well.
- Spread on two large rimmed baking sheets.
- Bake overnight at 200 degrees.
- Wake up to the wonderful aroma of ready-to-eat granola.
This recipe is adapted from Give Them Something Better by Stephanie Howard and Sarah Frain, which I highly recommend as an excellent plant-based cookbook.
More Ways to Serve No-Stir Granola
- Berried Green Smoothie Bowls
- Parfait made with No-Cook Low-Sugar Raspberry-Chia Jam and Vegan Yogurt
- Top with Pear Cream
- Serve with Instant Pot Applesauce
Easy No-Stir Granola
Ingredients
- 12 cups gluten-free rolled oats
- 1½ cups unsweetened shredded coconut
- 1 cup whole-grain flour gluten-free such as teff or sorghum
- 1½ cups water
- 1 cup organic granulated sugar or coconut sugar
- ½ cup olive oil
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Instructions
- Heat oven to 200°F. Stir oats, coconut, and flour together in a large bowl.
- Process water, sugar, oil, vanilla, and salt in a blender until well mixed. Pour over oat mixture and mix well.
- Transfer to two large rimmed baking sheets and spread out evenly.
- Bake overnight, about 8 hours, until dry and golden brown. Transfer to airtight containers. Makes about 16 cups.
Notes
- Maple Granola: Add 1 tablespoon natural maple flavoring.
- Granola with Nuts and Seeds: Stir in 1½ cups of any combination of chopped nuts, such as almonds, pecans, or walnuts, and seeds such as pumpkin or sunflower.
- Granola with Fruit: After baking, stir in 1½ to 2 cups dried fruit, such as dried cranberries, blueberries, raisins, or chopped apricots.
- Granola with Chickpea Flour: Substitute ½ cup chickpea flour for ½ cup flour.
- To Bake Faster: Bake at 300°F. for 2 hours, stirring every 15 minutes, until dry and lightly browned.
Heather, thank you for your emails. It is a bright spot these days. I cannot find seeds for sprouting. Checked
All possibilities in PA and Seq. Sunny Farms etc…
Stay safe, you are needed…
I’m still seeing homebound patients… Blessings. Sky
I have made my own granola for years, but this recipe is quite different, with flour included. I so appreciate the option of some variety! If I were to use liquid sweetener, like honey or agave, would anything else need to change to adapt?
Lindy, it’s fine to use a liquid sweetener instead of a dry sweetener. You could decrease the water slightly, but it won’t make a huge difference either way. Variety is the spice of eating!