Description
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.
Nutrition
- Serving Size: 2/3 cup
- Calories: 230
- Sugar: 9g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
