Triple Berry Granola (Oil-Free!)

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

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! 

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! 

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!

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.

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.

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. 

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!

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!

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.

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XO Lauren

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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