The Best Homemade Nut-Free Granola
User Reviews
5
The Best Homemade Nut-Free Granola
Description
This nut-free granola recipe uses rolled oats mixed with fresh apple pieces, sunflower seeds, coconut flakes, and raisins to provide chewiness, crunch, and sweetness. Cinnamon and a pinch of salt add warming spice and balance flavors. The wet ingredients coconut oil, maple syrup, and sunflower seed butter evenly bind the dry components.
Baked at a moderate temperature, the granola toasts to a golden brown color while remaining crunchy when cooled. Stirring halfway through baking promotes even browning and prevents burning. Cooling completely before storing helps achieve the best crisp texture. Adjusting the maple syrup quantity alters sweetness level.
This granola can be enjoyed with yogurt, milk, or as a snack on its own. Its nut-free composition suits those with nut allergies. Including jumbo raisins enhances chewiness; if smaller raisins are used, adding them later prevents burning. Options for more clumped granola involve spreading mixture densely and baking without stirring.
Store the granola in an airtight container in the refrigerator to maintain extra crunchiness for up to one week. Avoid overbaking to prevent dryness, and ensure wet ingredients fully coat the dry mix for even baking.
Ingredients
- 3 cups rolled oats use certified gluten-free oats for gluten-free granola, old-fashioned, 265 grams
- 1 apple cored, peeled, and chopped
- ⅓ cup sunflower seeds (45 grams)
- 1 cup coconut shreds 20 grams, unsweetened
- 1 cup raisins or Turkish dried apricots, large ones cut in half, jumbo, 177 grams
- 1 tablespoon cinnamon powder
- salt a generous pinch
- ½ cup coconut oil Use avocado oil if allergic to coconut, melted, 90 grams
- 1 cup maple syrup (300 grams) Use only ⅓ cups if you prefer your granola less sweet.
- ½ cup sunflower seed butter You can use almond butter if you have no nut allergies, unsweetened, 125 grams
Instructions
- Preheat the oven to 350°F/ 180 °C and line a large rimmed baking sheet with parchment paper.
- Place the oats, apple, seeds, coconut flakes, raisins, cinnamon powder, and salt in a large bowl. Stir until everything is well combined
- Pour over the melted coconut oil, maple syrup, and sunflower butter. Stir until all dry ingredients are well coated with the wet ingredients.
- Place the granola mixture onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake for 30 to 35 minutes until golden, stirring halfway through. Take it out of the oven and let it cool without touching so it can crisp up.
- Store the granola in an airtight container in the fridge to keep it extra crispy.
Notes
- Ensure all dry ingredients are well coated with wet ingredients to avoid burning.
- Stir granola halfway through baking for even browning unless making clusters.
- Do not bake longer than 30-35 minutes; granola crisps as it cools.
- Cool completely at room temperature before storing or eating for best crunch.
- Store granola in an airtight container in the fridge to preserve crispness up to one week.
- Use jumbo raisins for better texture; add smaller raisins late to prevent burning.
- For clusters, bake in a compact layer without stirring and cool fully before breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups (about 1 kg)
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 245kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 193mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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