Nut-Free Homemade Crunchy Granola Mix
Discover the perfect blend of crunch and natural sweetness with this Nut-Free Homemade Crunchy Granola Mix, a delightful recipe ideal for breakfast, snacks, or on-the-go fuel. Packed with wholesome ingredients like old-fashioned rolled oats, shredded coconut, pumpkin and sunflower seeds, and enriched with the vibrant flavors of dried cranberries and apricots, this granola delivers texture without relying on nuts. A warm drizzle of maple syrup infused with vanilla ties it all together, while cinnamon adds a cozy hint of spice. Baked to golden perfection and free from allergens, this nut-free granola is easy to prepare in under an hour and stores beautifully for up to two weeks. Whether enjoyed on its own, sprinkled over yogurt, or paired with milk, this versatile recipe is bound to be a family favorite. Treat yourself and your loved ones to this irresistible and healthy snack option today!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Dried cranberries
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple syrup
- 0.25 cup Canola oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried apricots, chopped
Instructions
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and salt. Stir to mix well.
In a small saucepan over low heat, combine the maple syrup, canola oil, and vanilla extract. Stir continuously until the mixture is warm and thoroughly combined.
Pour the warmed liquid mixture over the dry ingredients in the large bowl. Stir until all the dry ingredients are evenly coated.
Spread the mixture evenly across the prepared baking sheet.
Bake in the preheated oven for 15 minutes, then remove the baking sheet and stir the granola to ensure even cooking.
Return the pan to the oven and bake for another 15 minutes, or 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 become crunchier.
Once cooled, stir in the dried cranberries and chopped dried apricots.
Transfer the granola to an airtight container for storage. It can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 52.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 214.6 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3390 mg | 72% | |
*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.
