Breakfast

April 9, 2020

Vegan Cheesy Granola

Vegan Cheesy Granola is a sweet and savory snack that is deliciously crunchy and incredibly nutritious -- completely plant-based and oil-free.

People often ask me if I have cravings for certain foods since becoming a vegan. And my answer is mostly no. I rarely miss any non-vegan foods.

Plant-based foods have so much flavor. It's hard to think of a food or flavor that I can't get on my plant-based diet.

Take cheesecake, for example. Cheesecake was one of my favorite foods before I adopted a plant-based diet. It's thick, creamy, rich, decadent. My mouth is watering a bit just thinking about it. I don't miss it though because I made my own vegan cheesecake and it was just as incredible. AND THEN I made these cheesecake cups and they were delicious too!

I also don't miss feeling awful after eating foods like cheesecake. I know everyone metabolizes food differently, but I remember the last time I ate cheesecake before I became vegan. And I felt terrible. With vegan cheesecake, I feel GOOD after eating a slice.

Long story short: I don't often have cravings for non-vegan foods, but if I do, I just make something that satisfies it.

Like this granola. I wasn't the biggest cheese person before I went vegan, but sometimes I just want something cheesy and salty and delicious. This Vegan Cheesy Granola is all of those things.

Vegan Cheesy Granola

What's the cheesy secret?

Nutritional yeast.

Nutritional yeast is so cool. It's got tons of vitamins and minerals (read: it's super good for you) and it has a cheesy taste that makes it perfect for satisfying cheese cravings.

I added some other spices to the granola to jazz it up a bit. They also enhance the cheesy flavor.

Vegan Cheesy Granola Ingredients

  • Rolled Oats: The basic ingredient in granola :)
  • Chopped Pecans: I added pecans for an extra crunch and a delicious nutty flavor
  • Nutritional Yeast: For cheesy flavor!! (And nutrition...)
  • Salt, Onion Powder, Garlic Powder, Cayenne: Like I mentioned, spices really enhance the cheesy flavor. They provide a depth to the granola
  • Date Syrup: Date syrup adds sweetness and is the key to making the delicious clusters.
  • Maple Syrup: A slightly different flavor than date syrup, maple syrup adds another layer. But if you don't want the no-fiber, all-sugar ingredient, use more date syrup.
  • Liquid Smoke: I've been obsessed with this stuff lately. It adds a smoky edge that works so well with the savory/cheesy flavor of the granola.

Vegan Cheesy Granola

How to make Vegan Cheesy Granola

Step 1. Preheat the oven and line a baking sheet with parchment paper.

Step 2. Combine the oats, pecans, nutritional yeast, salt, onion powder, garlic powder, and cayenne. Add the date syrup, maple syrup, and liquid smoke and stir until all the oats are coated.

Step 3. Spread the granola on the baking sheet and bake. The granola may still be sticky when it is done baking - let it cool for a bit on the baking sheet. This lets it get nice and crispy. Then enjoy!

Recipe Prayer

Thank you God for flavorful food. We are grateful for healthy foods that satisfy cravings. Amen.

Tried this recipe?

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Vegan Cheesy Granola

Vegan Cheesy Granola is a sweet and savory snack that is deliciously crunchy and incredibly nutritious -- completely plant-based and oil-free.

Author:

Elizabeth

Serves:

3

Prep:

5

min

cook:

10

min

total:

15

min

Ingredients

  • 1 1/2 Cups Rolled Oats
  • 1/4 Cup Chopped Pecans
  • 1/4 Cup Nutritional Yeast
  • 2 Teaspoons Salt
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/8 Teaspoon Cayenne
  • 1/4 Cup Date Syrup
  • 1 Tablespoon Maple Syrup*
  • 1 Teaspoon Liquid Smoke

Instructions

  1. Preheat the oven to 275. Line a baking sheet with parchment paper.
  2. Combine the oats, pecans, nutritional yeast, salt, onion powder, garlic powder, and cayenne. Add the date syrup, maple syrup, and liquid smoke and stir until all the oats are coated.
  3. Spread the granola on the baking sheet. Bake for 10-15 minutes, stirring halfway through. The granola may still be sticky when it is done baking – let it cool for 5 minutes on the baking sheet. Enjoy!

Recipe Notes

*You can sub an additional tablespoon of date syrup.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography