This granola is perfect for those with nut allergies or anyone looking for a school-safe snack. It’s easy to make, customizable, and bakes up golden and crisp. You’ll love how versatile it is—mix in your favorite seeds, spices, or dried fruit to create your ideal blend. Plus, it’s way better than store-bought!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Sunflower seeds or pumpkin seeds (pepitas)
Unsweetened shredded coconut (optional)
Ground cinnamon
Salt
Maple syrup or honey
Coconut oil or canola oil
Vanilla extract
Dried fruit (like raisins, cranberries, or chopped dates)
Optional: chia seeds, flaxseeds, or chocolate chips
Directions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large bowl, mix oats, seeds, coconut, cinnamon, salt, and any other dry add-ins.
In a small saucepan, warm the maple syrup (or honey), oil, and vanilla extract until combined.
Pour the wet mixture over the dry ingredients and stir until evenly coated.
Spread the mixture evenly on the prepared baking sheet in a thin layer.
Bake for 25–30 minutes, stirring once halfway through, until golden brown.
Allow the granola to cool completely on the baking sheet (it will crisp up as it cools).
Stir in dried fruit and any extras like chocolate chips after cooling. Store in an airtight container.
Servings and timing
Makes about 6–8 servings (roughly 5 cups of granola). Prep time: 10 minutes Cook time: 25–30 minutes Total time: approx. 40 minutes
Variations
Grain-free version: Use puffed rice or quinoa flakes instead of oats.
Tropical: Add dried pineapple, mango, and coconut flakes.
Berry blend: Use freeze-dried strawberries or blueberries.
Chocolate chunk: Stir in chocolate chips or cocoa nibs after baking.
Spiced: Add nutmeg, ginger, or pumpkin spice for seasonal flair.
Storage/Reheating
Store in an airtight container at room temperature for up to 2 weeks. Freeze in a zip-top bag for up to 2 months for longer storage. No reheating needed—just enjoy as is!
FAQs
Is this granola gluten-free?
Yes, if you use certified gluten-free oats.
What seeds work best?
Sunflower seeds, pumpkin seeds, chia, and flaxseeds all work well and add crunch and nutrition.
Can I use olive oil instead of coconut oil?
Yes, olive oil adds a savory note and works great in granola.
Will this be sweet enough without sugar?
Yes, maple syrup or honey provides just the right amount of sweetness.
Can I make this granola crispy?
Bake until golden and let it cool completely for the crispiest result.
Can I make it oil-free?
You can try substituting applesauce, but the texture may be softer and less crunchy.
When do I add the dried fruit?
After baking, once the granola is completely cool, to avoid burning the fruit.
Can I use quick oats?
Old-fashioned oats are best for texture, but quick oats can be used in a pinch for a softer granola.
What’s a good serving suggestion?
Serve with yogurt, milk, smoothie bowls, or eat it by the handful as a snack.
Is this granola safe for school snacks?
Yes, it’s nut-free and great for lunchboxes or on-the-go energy.
Conclusion
Nut-Free Granola is the perfect solution for a wholesome, allergy-friendly snack that’s easy to make and even easier to love. Crunchy, customizable, and full of flavor, it’s a staple you’ll want to keep on hand for busy mornings and healthy snacking. Try it once and it’ll become a regular in your kitchen rotation.
Nut-Free Granola is a crunchy, allergy-friendly granola made with oats, seeds, dried fruit, and natural sweeteners. It’s perfect for breakfast, snacks, or topping yogurt—totally nut-free and school-safe.
Ingredients
3 cups old-fashioned rolled oats
1/2 cup sunflower seeds or pumpkin seeds (pepitas)
1/2 cup unsweetened shredded coconut (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup maple syrup or honey
1/4 cup coconut oil or canola oil
1 teaspoon vanilla extract
1/2 cup dried fruit (raisins, cranberries, or chopped dates)
Optional: 2 tablespoons chia seeds or flaxseeds
Optional: 1/4 cup chocolate chips (add after baking)
Instructions
Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large bowl, mix oats, seeds, coconut (if using), cinnamon, salt, and any additional dry add-ins like chia or flaxseeds.
In a small saucepan, warm the maple syrup (or honey), oil, and vanilla extract until combined.
Pour the wet mixture over the dry ingredients and stir until evenly coated.
Spread the mixture evenly on the prepared baking sheet in a thin layer.
Bake for 25–30 minutes, stirring once halfway through, until golden brown.
Allow granola to cool completely on the baking sheet—it will crisp as it cools.
Stir in dried fruit and chocolate chips (if using) after cooling.
Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Notes
Use certified gluten-free oats if needed.Wait until completely cool before adding chocolate chips.Customize with spices like nutmeg or pumpkin spice for seasonal flavor.To make it oil-free, substitute applesauce (results may be softer).For extra crunch, press granola down before baking and avoid over-stirring.
