Skip to main content
pinterest pinterest icon print print icon

Proper Healthy Granola

A healthful and satisfying snack that includes oats, rice cereal, nuts, seeds, dairy-free chocolate chips, raisins, and more, to be eaten as-is, used it as a topping on fruit, or as an ingredient in our tasty Strawberry Parfait.*

  • Author: Dreena Burton
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 1x
Print Recipe


  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp agar powder
  • 2 tbsp almond (or other nut) butter
  • 1 1/2 cup oats, rolled
  • 1 cup rice crisp cereal
  • 1/2 cup sunflower seeds, raw
  • 1/4 cup white chia seeds, ground
  • 1/4 cup hemp seeds
  • 1/4 cup pecans (optional)
  • 1/2 cup raisins
  • 3 tbsp chocolate chips, dairy-free (optional)
  • 1/2 tsp cinnamon, ground


  1. Preheat oven to 350°F and line a small baking sheet (or square oven pan) with parchment paper.
  2. In a small sauce pan, combine the syrup, vanilla, agar and nut butter over medium-low heat. Stir and gently heat through, without boiling.  Remove from heat.
  3. In a large bowl, combine the oats, cereal, sunflower seeds, chia seeds, hemp seeds, pecans (if using),  raisins, chocolate chips (if using), and cinnamon.
  4. Combine wet and dry ingredients and stir well, until the mixture holds together when pressed with the back of a spoon.
  5. Quickly transfer mixture to prepared baking sheet or pan and spread it evenly with your hands or a spoon.
  6. Bake for 15 minutes, or until edges are golden brown.
  7. Let granola cool and transfer it to an airtight container.
  8. Eat straight, use it to top fresh fruit, or prepare a Strawberry Parfait.

Notes: This recipe can also be used to make granola bars. In Step 5, transfer the mixture to a parchment-lined 8×8 baking pan and press down to flatten. Bake 17-20 minutes or until edges are golden brown. After removing them from the oven, use a serrated knife to score the bars, cutting about half way through to make them easier to cut when chilled. Store in an air-tight container in the freezer or refrigerator.

*This recipe is found in Dreena Burton’s cookbook, Let Them Eat Vegan.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Dreena Burton

Dreena Burton is one of the OG vegan cookbook authors, publishing her first title in 2001. She began her plant-kind life over 25 years ago, and has raised three daughters from birth on a plant-based diet. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, The Food Network, and The Food Revolution Network. Visit her site to learn more about her newest book, Dreena's Kind Kitchen.