Start with your base: old-fashioned rolled oats. They’re naturally gluten-free (if certified) and make the perfect foundation. Next, add seeds for crunch and nutrition — sunflower seeds, pumpkin seeds (pepitas), or flaxseeds are all great nut-free alternatives.
To bring everything together, combine oil (like coconut or canola), a natural sweetener (such as honey, maple syrup, or agave), and a splash of vanilla extract. Add a pinch of salt and cinnamon for extra depth of flavor.
In a large bowl, mix the oats, seeds, and any extras like unsweetened shredded coconut or puffed rice. Pour the wet mixture over the dry ingredients and stir until fully coated.
Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 325°F (160°C) for 25–30 minutes, stirring once halfway through. Keep an eye on it — granola can go from golden to burnt quickly!
Once it’s out of the oven, let it cool completely to allow the granola to crisp up. Then, mix in extras like dried fruit, allergy-safe chocolate chips, or toasted coconut flakes.
Store your homemade granola in an airtight container for up to two weeks. It’s perfect as a cereal, yogurt topping, or on-the-go snack.
This nut-free granola recipe is not only allergy-friendly but also customizable and budget-conscious. Whether you’re avoiding nuts for health reasons or cooking for someone with allergies, this crunchy treat is safe and satisfying for all.
