This granola nut free recipe is crunchy, wholesome, and perfect for anyone with allergies. Packed with oats, seeds, and natural sweetness, it’s a healthy snack or breakfast you’ll want to make again and again.
If you’ve been searching for the perfect homemade granola that’s crunchy, delicious, and allergy-friendly, this recipe is for you! This gluten-free and nut-free granola is packed with wholesome oats, seeds, and natural sweetness, making it a nutritious snack or breakfast option.
It’s quick to make, stores well, and is endlessly customizable with your favorite mix-ins. Whether you enjoy it with yogurt, milk, or just by the handful, this homemade granola will become your new pantry staple.
Why You Will Love This Recipe!
- Allergy-Friendly – Completely nut-free, making it safe for everyone to enjoy.
- Crunchy & Flavorful – Toasted oats and seeds give it the perfect crunch with natural sweetness.
- Customizable – Add your favorite dried fruit, spices, or toppings to make it your own.
- Healthy & Wholesome – Packed with fiber, whole grains, and natural ingredients.
- Easy to Make – Simple steps and pantry staples mean you can whip up a batch anytime.
Ingredients Needed
- Gluten-free rolled oats – hearty base for the granola
- Sunflower seeds – nut-free crunch and protein boost
- Pumpkin seeds – adds texture and minerals
- Unsweetened coconut flakes – light sweetness and crispiness
- Maple syrup – natural sweetener that caramelizes beautifully
- Coconut oil – helps bind and toast the granola evenly
- Ground cinnamon – warm spice for flavor depth
- Vanilla extract – enhances sweetness naturally
- Dried fruit (cranberries, raisins, or apricots) – chewy texture and natural sweetness
- Pinch of salt – balances flavors
How To Make Granola Nut Free Recipe
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, combine oats, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon, and salt.
Add wet ingredients: Stir in maple syrup, melted coconut oil, and vanilla until everything is evenly coated.
Spread and bake: Spread mixture onto the prepared baking sheet in an even layer. Bake for 20–25 minutes, stirring halfway, until golden and fragrant.
Cool completely: Allow granola to cool fully before mixing in dried fruit. This helps it stay crunchy.
Store & enjoy: Transfer to an airtight container. Keeps fresh for up to 2 weeks at room temperature.
Recipe For Nut Free Granola Tips
- Low & slow: Baking at a lower temperature prevents burning and ensures an even crunch.
- Don’t skip cooling: Cooling completely allows the granola to harden into clusters.
- Switch up seeds: Try chia, flax, or hemp seeds for variety.
- Dried fruit last: Always add dried fruit after baking so it doesn’t burn.
- Flavor variations: Add cocoa powder for chocolate granola or pumpkin spice for fall flavors.
Storage, Freezing & Reheating Instructions
- Storing: Keep in an airtight jar at room temperature for up to 2 weeks.
- Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: If it softens, spread on a baking sheet and re-crisp in the oven at 300°F for 5–7 minutes.
Granola Nut Free Recipe Faqs
Is this granola really nut-free? Yes! It uses seeds instead of nuts, making it safe for those with nut allergies.
Can I make it sugar-free? You can swap maple syrup with a sugar-free syrup or use mashed ripe bananas for natural sweetness.
How do I get big granola clusters? Press the mixture firmly into the baking sheet before baking and avoid stirring too much.
Can I use quick oats instead of rolled oats? Rolled oats are best for crunch, but quick oats work for a softer granola.
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Granola Nut Free Recipe
Description
Ingredients
- 3 cups gluten-free rolled oats
- ¾ cup sunflower seeds
- ¾ cup pumpkin seeds
- ¾ cup unsweetened coconut flakes
- ⅓ cup maple syrup
- 3 tablespoons coconut oil
- 1 ¼ teaspoons ground cinnamon
- ¾ teaspoon vanilla extract
- ¾ cup dried fruit, cranberries, raisins, or apricots – chewy texture and natural sweetness
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon, and salt.
- Stir in maple syrup, melted coconut oil, and vanilla until everything is evenly coated.
- Spread mixture onto the prepared baking sheet in an even layer. Bake for 20–25 minutes, stirring halfway, until golden and fragrant.
- Allow granola to cool fully before mixing in dried fruit. This helps it stay crunchy.
- Transfer to an airtight container. Keeps fresh for up to 2 weeks at room temperature.
Equipment
- Baking Pan
- Cooking Spray
Nutrition
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