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Homemade nut-free granola recipe; make easy nut free granola at home
Nut-free granola is not just a safe option for those with nut allergies but also a versatile snack that can be enjoyed at any time of the day. This recipe is not only peanut free, but almond and cashew free as well!
With only 5 minutes of prep time, you'll have delicious and easy nut free granola in no time!
I love making homemade granola, and my kids enjoy it too. You can make granola at home that tastes just as good as any store-bought granola!
For a simple homemade treat, serve it with Homemade Yogurt, or on top of Sugar-Free Vanilla Ice Cream!
(This recipe uses coconut, but if that is a problem for you, you can simply omit it!)
Essential Ingredients to make Nut-Free Granola
Creating a delicious batch of granola without nuts starts with choosing the right ingredients.
Old fashioned rolled oats and shredded coconut provide a perfect base, while maple syrup or honey gives natural sweetness.
Add-ins like dried fruit (raisins or dried cranberries), chocolate chips, sunflower seeds, and chia seeds bring extra flavors and textures to the mix, making every bite interesting and satisfying.
Step-by-Step Guide to Making homemade Nut-Free Granola
(See full instructions in the recipe card at the bottom of this post.)
First, line a large baking sheet with parchment paper.
Then mix your dry ingredients like oats, seeds, and dried fruits (see note about possibly adding fruit after baking).
In a separate bowl, combine wet ingredients such as coconut oil, vanilla extract, and maple syrup.
Mix the wet ingredients with the dry, ensuring everything is evenly coated. Spread the mixture on a baking sheet lined with parchment paper and bake until golden brown.
You can even mix it all right on the baking sheet so you don't dirty another bowl!
You'll want to use a spatula or long-handled spoon to stir the granola a few times while it is baking.
How to make crunchy nut free granola
Right Ratio of Wet to Dry Ingredients
- Make sure that your granola isn't too wet. The wet ingredients (like honey, maple syrup, or melted coconut oil) should just coat the dry ingredients (like oats and seeds) without saturating them. Too much liquid can lead to soggy granola. (And nobody wants that!)
Bake at a Low Temperature
- Bake your granola at a low temperature, around 300°F to 325°F (149°C to 163°C). This allows the granola to dry out and crisp up without burning.
Stir During Baking
- Stir the mixture occasionally while baking. This helps it to bake evenly and prevents the edges from burning. It also exposes different surfaces to the heat, helping all parts dry out and become crispy.
Spread Evenly on the Baking Sheet
- Use a large baking sheet and spread the mixture out evenly in a thin layer. Crowding the pan can result in steam, which will result in chewy granola rather than crunchy.
- If necessary, use two pans or bake in batches.
Do Not Underbake
- Make sure to bake the granola until it is visibly golden and feels dry to the touch. It might still feel a bit soft in the oven but will crisp up as it cools.
Cool Completely on the Pan
- Let the granola cool completely on the baking sheet after taking it out of the oven. As it cools, it will continue to dry out and harden into those delicious, crunchy clusters. Resist the urge to break up those granola clusters until they're fully cooled.
Store Properly
- Once cooled, store your granola in an airtight container at room temperature. Any exposure to air can make it go soft, so it’s important to keep it sealed. Avoid storing it while it's still warm, as the steam can make it lose its crunch.
Check Your Ingredients
- Some ingredients can inherently make your granola less crunchy. For instance, a lot of dried fruit can add moisture. If you're using fruits, consider adding them after baking, especially if they are very juicy or sticky.
Allergy-friendly nut-free granola ideas
For gluten free homemade granola, make sure you are using certified gluten-free oatmeal. You'll also want to check the other ingredients to make sure there is no hidden gluten.
For vegan friendly granola, use the maple syrup option, and make sure your chocolate chips are also vegan.
If you need dairy-free, make sure the dark chocolate chips or sugar-free chocolate chips you are using are also dairy-free.
Variations to spice up your nut-free granola recipe
Tropical Delight
- Add: Coconut flakes, dried pineapple, dried mango, and a touch of lime zest.
Spiced Pumpkin
- Add: Pumpkin seeds, pumpkin pie spice (cinnamon, ginger, nutmeg, and allspice), and a dollop of pumpkin puree in the wet mix.
Berry Bliss
- Add: A mix of dried berries (blueberries, strawberries, raspberries, cranberries), and a hint of lemon zest.
Nut free granola bars
If you would like to make granola bars for easy snacks, follow these simple steps!
- Mix together some of the granola with a nut butter alternative (like sunflower seed butter), and a sticky sweetener (like maple syrup or honey).
- Add whatever mix-ins you would like.
- Gently press the mixture into a parchment lined 8x8 pan, or use this super hand bar pan!
- Place in the refrigerator until the bars have hardened.
- Enjoy your homemade granola bars!
Or simply roll the mixture into balls and place in the fridge to harden. You'll have your own energy balls instead of bars!
It's so easy to make granola at home - and you'll save money, too!
More homemade granola recipes
Double Chocolate Low-Carb Granola
Leave a comment below and let me know what you think of this nut free granola recipe! I hope you love it!
Homemade Nut-Free Granola Recipe
Ingredients
- 3 Cups Old-fashioned Rolled Oats
- ½ Cup Shredded Coconut unsweetened
- ¼ Cup Honey or Maple Syrup
- ¼ Cup Coconut Oil melted
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon ground Cinnamon
- ¼ Teaspoon Salt
- ½ Cup Sugar Free Chocolate Chips or dried fruit raisins, cranberries, apricots, etc., chopped if large
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats and shredded coconut.
- In a separate microwave-safe bowl or on the stovetop, warm the agave, honey or maple syrup and melted coconut oil until they are easily pourable. Stir in the vanilla extract, ground cinnamon, and salt.
- Pour the wet mixture over the dry oat and coconut mixture. Use a spatula or your hands to thoroughly combine, making sure the oats are evenly coated.
- Spread the granola mixture evenly onto the prepared baking sheet.
- Bake in the preheated oven for about 25-30 minutes, stirring halfway through, or until the granola is golden brown and toasted. Keep a close eye on it to prevent burning.
- Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will continue to crisp up as it cools.
- Once the granola is cool, stir in the chocolate or dried fruit.
- Transfer the nut-free granola to an airtight container for storage.
Notes
Nutrition
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