• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Breakfast / Triple Berry Granola (Oil-Free!)

Triple Berry Granola (Oil-Free!)

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

Baked berry granola with three kinds of sweet berries and SunButter for an oil-free option. Perfect to make ahead for breakfast and snacking!

Triple Berry Granola (Oil-Free!) by Flora & Vino

Granola doesn’t last long in my house. 

It’s one of the staples that both M and I eat daily, piling it high on big breakfast bowls or grabbing a handfuls before an evening workout. 

If you’re a bit of a granola connoisseur like I am, you know the good stuff it can be expensive.

So, for the past few weeks I’ve been making us homemade granola on a regular basis. 

This is either the beginning of a granola series or the beginnings of a granola product line…ha!

Anyway, it’s been really fun testing new variations each Sunday. 

I bake the mixture in the oven and then break it into cherished chunks before transferring it to an airtight bag for the week. 

When I asked M what granola flavor he wanted this week, he requested “something fruity or tart.”

So I made this Triple Berry Granola (Oil-Free!) and infused it with three kinds of berries for a perfectly sweet and chunky granola. 

It’s totally gluten-free, oil-free, and naturally-sweetened with maple syrup and berries! 

Triple Berry Granola (Oil-Free!) process shot by Flora & Vino

This is one of those rare recipes where I felt like a *true* creative. 

If you’re thinking, “But Lauren, you create new recipes every day!”, well, gee, thanks friend. 

It’s true, I make recipes all of the time, but most of the time they’re modified versions of similar recipes found on the Internet, or, on my own site. 

But it’s rare that I get in the kitchen and just start throwing things together. 

This Triple Berry Granola (Oil-Free!), for example, I first made without even measuring the berries. 

Say, WHAT?!

If you know me, you know I measure every included ingredient, skimming the top like I learned in 8th graded Home Economics. 

This is the way.

However, my rebellion was rewarded in this case because M and I both agreed that this granola is the best I’ve ever made. 

Which is saying a lot because my Oil-Free Chunky Tahini Granola has been at the top of my list for years. 

I can’t wait for you to try it! 

Triple Berry Granola (Oil-Free!) process shot by Flora & Vino

Here’s what you need:

  • gluten-free old-fashioned rolled oats
  • pecans
  • walnuts
  • cinnamon
  • pure maple syrup
  • frozen mixed berries (I love blackberries, raspberries, blueberries)
  • Organic SunButter 

That’s it!

Triple Berry Granola (Oil-Free!) process shot by Flora & Vino

The key to this granola is a using a lower oven bake time for longer!

This yields crispier, crunchier granola that isn’t burned or overdone. 

Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.

Triple Berry Granola (Oil-Free!) process shot by Flora & Vino

To start the granola we begin with berries! 

I wanted to literally infuse this granola with fresh berries, so I created a triple berry compote to coat the mixture. 

The recipe follows my general method for creating a sugar-free compote on the stovetop.

I used frozen berries for this recipe but fresh berries will work as well! 

Usually I prefer saving the fresh beautiful berries for eating raw so that’s the logic behind the frozen vs. fresh dilemma. 

Add the frozen mixed berries to a large saucepan and heat them over medium heat until they start to bubble.

I love a mix of raspberries, blackberries, and blueberries for a well-rounded mix of sweet and tart. 

At this point, let them simmer for 6-8 minutes until they start to thicken and stick to the pan.

Triple Berry Granola (Oil-Free!) by Flora & Vino

While you let the berry compote cool slightly, mix up the rest of the granola in a large bowl. 

Add the oats, pecans, walnuts, maple syrup, and Organic SunButter together in a large bowl.

The addition of sunflower seed butter in this recipe keeps the granola deliciously nutty and moist without any added oils! 

Pour the slightly cooled berry compote over the mixing bowl ingredients and mix well with a wooden spoon.

The mixture should be well coated and moist. 

If it looks *too* moist, that’s OK! 

The moisture will cook off while baking. 

Triple Berry Granola (Oil-Free!) by Flora & Vino

Crumble the mixture across the parchment covered baking sheet.

Use your hands or a spatula to ensure the granola is spread out as evenly as possible; some clumpy spots are OK. 

Transfer the pan to the even and bake it for about 35-40 minutes, watching closely towards the end to ensure it doesn’t burn. 

I recommend rotating the pan once halfway, but don’t stir anything! 

Once the granola is golden brown on top and around the edges, remove the pan from the oven.

Allow it to cool for at *least* 15 minutes before you touch it. 

I repeat, DO NOT touch the granola during this time! 

This will yield chunkier granola; just trust me on this one. 

After 15-30 minutes, break the granola into desired sized chunks and enjoy!

Triple Berry Granola (Oil-Free!) by Flora & Vino

Make this Triple Berry Granola (Oil-Free!) to have on hand for breakfasts, snacks, and desserts. 

If you don’t have three kinds of berries, no worries, you can use as many as you have available. 

For an entirely grain-free option, substitute extra nuts in for the rolled oats.

My favorite way to enjoy it is for breakfast on yogurt, oatmeal, or chia pudding.

It’s also fantastic with almond milk, by the handful, on ice cream, or in desserts.

The granola keeps in an airtight container for several weeks, but if your house is like mine, it won’t last long.

Enjoy!

Triple Berry Granola (Oil-Free!) by Flora & Vino

If you make this Triple Berry Granola (Oil-Free!), let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more oil-free granola inspo, check out my Oil-Free Chunky Tahini Granola, Chocolate Almond Butter Granola and Pumpkin Spice Pecan Granola.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Triple Berry Granola (Oil-Free!) by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Triple Berry Granola (Oil-Free!)


  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: ~6 Cups
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Baked berry granola with three kinds of sweet berries and SunButter for an oil-free option. Perfect to make ahead for breakfast and snacking!


Ingredients

  • 3 cups gluten-free old-fashioned rolled oats
  • 1 1/4 cups pecans
  • 1/3 cup walnuts
  • dash of cinnamon
  • 1/2 cup pure maple syrup
  • 2 cups frozen mixed berries (blackberries, raspberries, blueberries)
  • ½ cup Organic SunButter

Instructions

  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. Add the frozen mixed berries to a large saucepan and heat over medium heat until they soften and start to bubble. Allow to simmer for 6-8 minutes, until the start to thicken and stick to the pan. Set aside. 
  3. Mix the oats, pecans, walnuts, maple syrup, and SunButter together in a large bowl.
  4. Pour the warm berries over the mixing bowl ingredients and mix well with a wooden spoon. The mixture should be well coated and moist. 
  5. Crumble the mixture evenly across the parchment covered baking sheet. Bake for 35-40 minutes, rotating the pan once halfway but not stirring anything.
  6. Once the granola is golden brown on top and the edges, remove from the oven and allow to cool for at least 15 minutes. Don’t touch the granola during this time! This will yield chunkier granola.
  7. After 15 minutes, break the granola into desired sized chunks.
  8. Transfer granola to an airtight container and keep for several weeks.
  • Category: Snack, Brreakfast
  • Method: Stovetop, Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free, Oil-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen 

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Meal Prep, Oil-Free, Refined Sugar-Free

You may also like:

Strawberry Hemp Heart Muffins
Triple Berry Banana Power Muffins
Low-Sugar Strawberry Avocado Layer Shakes

like, follow, share

« previous post Easy Almond Butter Cups
next post » Dark Chocolate Tahini
Previous Post: « Easy Almond Butter Cups
Next Post: Dark Chocolate Tahini »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

CRACKER CRUSTED ZUCCHINI FRIES! 🍟Usually I take CRACKER CRUSTED ZUCCHINI FRIES! 🍟Usually I take my leftover zucchini and steam and freeze it for shakes and smoothie bowls, but tonight I’m thinking of slicing them into fries for fryday!!! ☺️ These oven-baked zucchini fries are coated in cracker crumbs without any grains or oils! These oil-free, gluten-free, and plant-based fries make a delicious appetizer or snack. Or end of the week post-yoga snack, in my case. Hope you guys had a great end to the week. It’s the last weekend in February WHAT??? 😳
.
.
.
https://www.floraandvino.com/cracker-crusted-zucchini-fries/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
Pizza date night tonight? 🙋‍♀️This VEGGIE Pizza date night tonight? 🙋‍♀️This VEGGIE LOVER’S FLATBREAD PIZZA is new on the blog today! 🍕In the post I share how M and I have never been on a *real* date and how we make up for that by doing dinner date-night ins. One of our favorite things to make together lately is homemade plant-based pizza! 😄 This vegan and grain-free pizza is made easily with @bobsredmill NEW Grain-Free Flatbread Mix! I love this new flatbread mix, guys!!! You can make it vegan easily with a flax egg. Bake it up then add pizza sauce, vegan cheese, and your fav toppings for a fun plant-based pizza night in! ☺️
-
You can make the recipe into one large pizza or two smaller personal pizzas (which is what we typically do so we can go wild with our own toppings). I went traditional veggie lover’s with mine but you can add any toppings that sound good. I’m a huge pineapple pizza lover whereas M thinks pineapple doesn’t belong on pizza. 🤣 Grab the full recipe via the link in my profile and let me know what you think! 
-
So, what’s yours favorite date night in idea been this past year? Please share!
-
TGIF everyone. 
.
.
.
https://www.floraandvino.com/veggie-lovers-flatbread-pizza/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
Guys it’s been forever since I had a good graham Guys it’s been forever since I had a good graham cracker, like these VEGAN & GLUTEN-FREE GRAHAM CRACKERS. 🍫 Homemade graham crackers are so easy! 👏 These crispy vegan and gluten free homemade graham crackers are made with simple ingredients. They’re also magically oil-free! Enjoy them as is or top them with a 3-ingredient sunButter based frosting. 😍 Grab the full recipe on my website! 
.
.
.
https://www.floraandvino.com/vegan-gluten-free-graham-crackers-with-chocolate-sunbutter-frosting/
.
.
.
#floraandvino #grahamcrackers
♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️! I s ♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️! I save this look for my @artisanaorganics nut butter only. ☺️ There's a reason why I hide all of the Artisana nut butter at my house...because M and I are both obsessed with them! 😂 Today I teamed up with my friends at Artisana Organics to give away some of my favorite nut butters! 👏 If you haven't tried Artisana Organics, they make delicious organic and raw nut butters in California. Their products are made sustainably with fairly-traded ingredients that are always certified organic. My all-time favorite is the cashew but lately I'm vibing the walnut and pecan, too. The coconut butter is my favorite for desserts and I use the tahini in my dressings! Today I’m giving away some of my favorites in a fun giveaway below. Be sure to follow all of the instructions for entry so you're eligible to win. 😁 Good luck!
-
♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️: TWO winners will receive a sampler of my @artisanaorganics!
-
To enter:
1. Like this post
2. Follow @flora_and_vino and @artisanaorganics. 
3. Click the link in my profile and follow all instructions to enter to win!
-
Giveaway open through Saturday, February 27. Giveaway winners will be randomly selected and announced via @flora_and_vino Instagram stories on Sunday, February 28. For this giveaway, we are only able to ship within the continental US and no PO Boxes. This giveaway post is in no way sponsored, administered, or associated with Instagram. By entering, participants agree that they are 18+ years of age and agree to Instagram’s terms of use.
-
GOOD LUCK!
.
.
.
📸: M🙂
-
#floraandvino #artisanaorganics
DOUBLE CHOCOLATE BANANA BREAD. 🍫🍌 I have THR DOUBLE CHOCOLATE BANANA BREAD. 🍫🍌 I have THREE spotty bananas on my counter that are looking increasingly as spotty as the bananas in this photo. 😂 So I should probably throw them into something today, yeah? This vegan and gluten-free double chocolate banana bread is probably happening here today. It’s packed with almond flour, oats, ripe bananas, tahini, and dark chocolate chunks. Totally vegan, oil-free, gluten-free, and naturally sweetened. I highly recommend smearing some almond butter on top for serving. 🙂 Grab the full recipe by clicking the link in my profile to make yours! 
-
Working on the meal plan portion of the cookbook today and feeling really excited to share all of this content with you guys! ❤️ Also it’s the warmest day of the year here today so I’m scheduling in some time to take a long walk outdoors. Enjoy your day! 
.
.
.
https://www.floraandvino.com/double-chocolate-banana-bread/
.
.
.
#floraandvino #veganbread #veganbananabread #bananabread
Breaking from banana bread photos to bring you som Breaking from banana bread photos to bring you something green. KALE CAESAR SALAD with AVOCADO TAHINI CREAM & CRISPY CHICKPEAS. 🥗 This plant-based caesar salad has tons of kale, crispy chickpea “croutons”, and a creamy oil-free avocado tahini dressing. Perfect for meal prep and weekday lunches! Grab the full recipe via the link in my profile. 👏
.
.
.
https://www.floraandvino.com/kale-caesar-avocado-tahini-cream-crispy-chickpea-croutons/
.
.
.
#floraandvino #kalecaesar #vegansalad
I woke up overjoyed because the sun is shining and I woke up overjoyed because the sun is shining and it’s warmer and more importantly because it’s #nationalbananabreadday! 👏 Only the most magical day of the year. So we’re celebrating at F&V by sharing some of my favorite banana bread recipes on my feed and in stories, starting with this BLUEBERRY BANANA BREAKFAST BREAD. 💙 This 1-bowl breakfast bread is made with hearty oats, banana, almond butter, and lots of blueberries. The recipe is totally gluten-free, oil-free, and refined sugar-free. Grab the full recipe  by clicking the link in my profile and then this image!
-
Feeling good about cookbook progress this week— I shared a bit of an update in stories for anyone interested! Love you all and wishing you a wonderful Tuesday. 
.
.
.

https://www.floraandvino.com/blueberry-breakfast-bread-vegan-gluten-free/
.
.
.
#floraandvino #bananabread #veganbread #veganbaking #veganbananabread
Need a quick lunch idea of the week? How about thi Need a quick lunch idea of the week? How about this 1-BOWL HUMMUS PASTA SALAD. 😍 This easy pasta salad is made in 1-bowl with your favorite hummus, protein-packed legume pasta, kalamata olives, cherry tomato, and cucumber. Try mixing it up for lunches this week. Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/1-bowl-hummus-pasta-salad/
.
.
.
#floraandvino #pastasalad #chickpeapasta
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·