Nut-Free Homemade Blueberry Granola
Whip up a batch of Nut-Free Homemade Blueberry Granola, a wholesome and allergy-friendly treat perfect for breakfast or snacking! Packed with rolled oats, nutrient-rich seeds like sunflower, pumpkin, and golden flaxseeds, and sweetened naturally with maple syrup, this granola delivers a delightful crunch and a hint of cinnamon warmth in every bite. Coconut flakes add a toasty texture, while dried blueberries provide a burst of fruity sweetness. What sets this recipe apart is its nut-free nature, making it ideal for those with dietary restrictions, while the simplicity of preparation—just 10 minutes of prep and 30 minutes in the oven—makes it a go-to option for busy mornings. Enjoy this golden, fragrant granola over yogurt, with a splash of milk, or by the handful as a satisfying, guilt-free snack. Plus, it stores beautifully in an airtight container, so you can savor its goodness all week long!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Unsweetened coconut flakes
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.25 cup Golden flaxseeds
- 0.5 cup Dried blueberries
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, unsweetened coconut flakes, sunflower seeds, pumpkin seeds, and golden flaxseeds. Mix well to incorporate all the dry ingredients.
In a small saucepan over low heat, combine the maple syrup and coconut oil. Stir until the coconut oil is fully melted and the mixture is smooth. Remove from heat and stir in the vanilla extract, cinnamon powder, and salt.
Pour the wet mixture over the dry ingredients in the large bowl. Stir thoroughly until all the dry ingredients are evenly coated with the wet mixture.
Spread the mixture evenly onto the prepared baking sheet, pressing down gently with a spatula to form an even layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. The granola is done when it is golden brown and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up further as it cools.
Once cool, stir in the dried blueberries. Transfer the granola to an airtight container for storage. Enjoy it with yogurt, milk, or as a crunchy snack on its own.
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 403.8 g | 147% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 174.7 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3069 mg | 65% | |
*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.
