This nut-free granola is both safe and delicious, making it a great choice for kids, schools, or anyone avoiding nuts. It’s customizable, easy to make, and has a satisfying crunch with natural sweetness. Unlike store-bought options, this homemade version is free from unnecessary additives and preservatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Pumpkin seeds (pepitas)
Sunflower seeds
Shredded coconut (optional)
Maple syrup or honey
Coconut oil or vegetable oil
Vanilla extract
Ground cinnamon
Salt
Directions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, mix together oats, pumpkin seeds, sunflower seeds, shredded coconut (if using), cinnamon, and salt.
In a small saucepan or microwave-safe bowl, warm the maple syrup (or honey) and coconut oil until combined. Stir in vanilla extract.
Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
Spread the mixture evenly on the prepared baking sheet.
Bake for 20–25 minutes, stirring halfway through to ensure even toasting. Keep an eye on it so it doesn’t burn.
Allow granola to cool completely on the baking sheet; it will crisp up as it cools.
Store in an airtight container at room temperature.
Servings and timing
This recipe makes approximately 6–8 servings. Preparation takes 10 minutes, baking takes 20–25 minutes, and cooling time is about 15 minutes.
Variations
Chocolate Chip Granola: Stir in dairy-free chocolate chips after baking.
Fruit Mix-In: Add dried cranberries, raisins, or chopped dried apricots once cooled.
Spiced Granola: Add nutmeg, ginger, or pumpkin spice for extra flavor.
Sweetened Variation: Increase the maple syrup or honey slightly for a stickier granola.
Crunchy Clusters: Press the granola into clusters on the baking sheet for chunkier pieces.
Seed Swap: Use chia seeds, flaxseeds, or hemp seeds for added nutrition.
Coconut Lover’s: Increase shredded coconut for extra tropical flavor.
Storage/Reheating
Store nut-free granola in an airtight container at room temperature for up to 2 weeks. It can also be frozen for up to 3 months. There’s no need to reheat, but you can toast it in a dry skillet or oven for a few minutes to refresh the crunch.
FAQs
Can I make this granola gluten-free?
Yes, make sure to use certified gluten-free oats.
Can I use other oils besides coconut oil?
Yes, vegetable oil, canola oil, or melted butter can be used.
How can I make granola clusters?
Press the mixture firmly into the baking sheet before baking and avoid stirring until after it cools.
Can I add nuts if I don’t need it nut-free?
Absolutely. Chopped almonds, cashews, or pecans work well if there are no allergy concerns.
Is this granola crunchy or chewy?
It’s mostly crunchy, but adding slightly more syrup or honey can make it chewier.
Can I sweeten with sugar instead of maple syrup?
Yes, brown sugar or coconut sugar can be used; adjust the amount to taste.
Can I add dried fruit before baking?
It’s best to add dried fruit after baking to prevent it from burning or becoming too hard.
How long will granola stay fresh?
Stored in an airtight container, it stays fresh for about 2 weeks at room temperature.
Can I use quick oats instead of rolled oats?
Rolled oats work best for texture; quick oats will result in a finer, less crunchy granola.
Can I make a smaller batch?
Yes, simply halve the ingredients, but adjust baking time slightly and watch closely to avoid burning.
Conclusion
Nut-free granola is a versatile and allergy-friendly option that’s perfect for breakfast, snacks, or topping desserts. With simple ingredients and easy customization, it’s a healthier alternative to store-bought granola. Crunchy, flavorful, and naturally sweet, this granola is sure to become a favorite in your home.
Nut-free granola is a crunchy, allergy-friendly breakfast or snack made with oats, seeds, and natural sweeteners. It’s perfect for topping yogurt, enjoying with milk, or snacking on its own.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:6–8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
3 cups old-fashioned rolled oats
1/2 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/2 cup shredded coconut (optional)
1/3 cup maple syrup or honey
1/4 cup coconut oil or vegetable oil
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
Instructions
Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, combine oats, pumpkin seeds, sunflower seeds, shredded coconut (if using), cinnamon, and salt.
In a small saucepan or microwave-safe bowl, warm the maple syrup (or honey) and coconut oil until melted. Stir in vanilla extract.
Pour the wet mixture over the dry ingredients and mix well until fully coated.
Spread mixture evenly on the prepared baking sheet.
Bake for 20–25 minutes, stirring halfway through for even toasting. Watch closely to avoid burning.
Let granola cool completely on the baking sheet; it will crisp up as it cools.
Store in an airtight container at room temperature.
Notes
Use certified gluten-free oats for a gluten-free version.Press mixture down before baking and don’t stir afterward to create clusters.Add dried fruit or chocolate chips after granola has cooled.Use other seeds like chia, flax, or hemp for variety.Sweeten to taste with more maple syrup or honey if desired.
