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5 from 1 vote

Steel Cut Oat Granola [Vegan + Gluten Free]

Grapenuts on steroids! Just a couple teaspoons of this super crunchy granola jazzes up a bowl of yogurt like no other.
Prep Time4 hrs
Cook Time1 hr 15 mins
Total Time5 hrs 15 mins
Course: Breakfast
Servings: 5 cups
Author: Coco Morante


  • 2 1/2 cups steel cut oats
  • 1 1/4 cups unsweetened cashew milk
  • 1 1/2 cups walnut halves and pieces
  • 1 cup organic cane sugar
  • 4 tablespoons melted coconut oil plus a little extra for greasing the pan
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon


  • In a mixing bowl, combine the oats and cashew milk. There should be just enough milk to fully submerge all of the oats -- add an extra splash if necessary. Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
  • Preheat the oven to 300ºF and grease a sheet pan with a dab of coconut oil. Spread out the walnuts in a baking dish in a single layer.
  • Stir the sugar, melted coconut oil, vanilla, salt, and cinnamon in with the soaked oats, then spread them out on the sheet pan in an even layer.
  • Bake the walnuts for 15 minutes, until they're aromatic and toasted.
  • Bake the granola for 1 hour and 15 minutes, stirring it every 25 minutes so that it browns evenly. You'll need to scrape the oats off of the pan -- a wooden spatula is a great tool for this job.
  • When the granola is done, it will be a deep, golden brown. Remove the sheet pan from the oven and let the granola cool to room temperature.
  • Chop the walnuts, then combine them with the cooled granola. Store the granola in an airtight container for up to two weeks.