Nut-Free Gluten-Free Granola
Satisfy your snack cravings with this wholesome and delicious Nut-Free Gluten-Free Granola, a perfect option for those with dietary restrictions or simply seeking a healthier homemade granola. Packed with nutrient-dense ingredients like pumpkin seeds, sunflower seeds, chia seeds, and ground flaxseed, this granola delivers a delightful crunch with every bite. Sweetened naturally with maple syrup and featuring warm notes of cinnamon and vanilla, it’s baked to golden perfection and finished with chewy dried cranberries and raisins for a touch of fruity goodness. Quick and easy to prepare, this nut-free and gluten-free granola is ideal for breakfast bowls, snack time, or as a topping for yogurt and smoothie bowls. Plus, it stays fresh for up to two weeks, making it a convenient treat for busy lifestyles. Perfect for meal prep, this recipe is a must-try for anyone seeking a hearty, allergen-friendly granola option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Gluten-Free Rolled Oats
- 0.5 cup Pumpkin Seeds
- 0.5 cup Sunflower Seeds
- 2 tablespoons Chia Seeds
- 0.25 cup Ground Flaxseed
- 1 cup Unsweetened Coconut Flakes
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple Syrup
- 0.25 cup Coconut Oil
- 1 teaspoon Vanilla Extract
- 0.5 cup Dried Cranberries
- 0.5 cup Raisins
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, pumpkin seeds, sunflower seeds, chia seeds, ground flaxseed, coconut flakes, cinnamon, and salt. Stir until all the dry ingredients are well mixed.
In a small saucepan over low heat, combine the maple syrup and coconut oil. Stir occasionally until the coconut oil is melted and both ingredients are well mixed. Remove from heat and stir in the vanilla extract.
Pour the maple syrup mixture over the dry ingredients in the large bowl. Stir everything together until the dry ingredients are thoroughly coated with the syrup mixture.
Spread the granola mixture evenly onto the prepared baking sheet, making sure it's in an even layer to ensure even baking.
Bake in the preheated oven for 25 to 30 minutes, stirring once halfway through, until the granola is golden brown and crunchy.
Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will continue to harden as it cools.
Once the granola is cool, stir in the dried cranberries and raisins.
Transfer the granola to an airtight container for storage. It will keep well for up to 2 weeks.
Nutrition Facts
Calories |
4084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.5 g | 301% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 43.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 457.5 g | 166% | |
| Dietary Fiber | 76.9 g | 275% | |
| Total Sugars | 224.0 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3577 mg | 76% | |
*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.
