Nut-Free Homemade Crunchy Granola
Dive into the wholesome goodness of our Nut-Free Homemade Crunchy Granola—a perfect option for those seeking a safe, allergen-friendly breakfast or snack! Packed with nutrient-loaded ingredients like rolled oats, pumpkin seeds, sunflower seeds, and unsweetened shredded coconut, this granola is naturally sweetened with pure maple syrup and flavored with a hint of cinnamon and vanilla. Its irresistibly crunchy texture is achieved with a simple baking technique, and it's loaded with chewy dried cranberries and raisins for a delightful contrast. Ready in under an hour, this recipe is easy to make and can be enjoyed over yogurt, as a cereal alternative, or straight out of the jar. Whether you're prepping healthy meals or searching for a nut-free snack, this granola is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Pumpkin seeds
- 1 cup Sunflower seeds
- 0.5 cup Shredded coconut (unsweetened)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Raisins
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, shredded coconut, ground cinnamon, and salt. Stir until all dry ingredients are evenly mixed.
In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients over the dry ingredients, and stir until all the dry ingredients are completely coated with the wet mixture.
Spread the granola mixture evenly on the prepared baking sheet, taking care to spread it out into a thin layer.
Bake in the preheated oven for 20 minutes, then remove from the oven and stir gently to ensure even cooking.
Return the baking sheet to the oven and bake for an additional 15 minutes or until the granola is golden brown and crisp.
Remove the granola from the oven and let it cool completely on the baking sheet. It will continue to crisp as it cools.
Once cooled, stir in the dried cranberries and raisins until evenly distributed.
Transfer the granola to an airtight container for storage. Enjoy it as a topping for yogurt, a cereal with milk, or a snack on its own.
Nutrition Facts
Calories |
4402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.5 g | 330% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 76.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 457.1 g | 166% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 214.7 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 4266 mg | 91% | |
*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.
