Nut-Free Cinnamon Granola
Indulge in the warm and comforting flavors of our Nut-Free Cinnamon Granola—perfect for a wholesome breakfast or an anytime snack. This delightful recipe features a nourishing blend of rolled oats, pumpkin seeds, sunflower seeds, unsweetened shredded coconut, and golden flaxseeds, all brought together with the natural sweetness of honey and maple syrup. Enhanced with the aromatic warmth of ground cinnamon and a hint of vanilla, every bite is bursting with flavor. This granola is baked to golden perfection and finished with chewy dried cranberries for a touch of tartness. Free from nuts and refined sugars, it’s ideal for those with dietary restrictions or allergies. Ready in just 40 minutes, it’s a must-have for meal prep, offering a crunchy, crave-worthy topping for yogurt, smoothie bowls, or simply by the handful. Make a batch to enjoy the goodness all week long!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 1 cup Shredded coconut, unsweetened
- 0.25 cup Golden flaxseeds
- 2 teaspoons Cinnamon, ground
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.25 cup Honey
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
Instructions
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, shredded coconut, golden flaxseeds, ground cinnamon, and salt. Mix until evenly combined.
In a small saucepan over low heat, melt the coconut oil. Remove from the heat and stir in the honey, maple syrup, and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients in the large bowl. Stir everything together thoroughly until the oats and seeds are well coated in the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet. Press down gently with a spatula to form a compact, even layer.
Bake in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even baking, until the granola is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. As it cools, it will crisp up.
Once cooled, add the dried cranberries and mix gently to combine.
Transfer the granola to an airtight container for storage. It can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
5545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.6 g | 508% | |
| Saturated Fat | 256.6 g | 1283% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 455.1 g | 165% | |
| Dietary Fiber | 106.0 g | 379% | |
| Total Sugars | 194.9 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 4220 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
