Nut-Free Homemade Granola
Discover the perfect balance of sweet, crunchy, and wholesome goodness with our Nut-Free Homemade Granola recipe! This allergy-friendly delight features rolled oats, pumpkin seeds, sunflower seeds, shredded coconut, and chewy dried cranberries, all gently spiced with cinnamon. A touch of honey, vanilla, and vegetable oil binds the mixture, creating irresistible golden clusters baked to crispy perfection. Ready in under an hour, this recipe is ideal for meal prep and offers endless versatility as a breakfast topping, snack, or even dessert ingredient. With a focus on nut-free ingredients, it’s a safe and satisfying choice for everyone to enjoy. Make a batch today and elevate your mornings with this easy, customizable granola recipe!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Pumpkin seeds
- 1 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Dried cranberries
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Honey
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, shredded coconut, dried cranberries, cinnamon, and salt. Mix well to distribute the ingredients evenly.
In a small saucepan over low heat, combine the honey, vegetable oil, and vanilla extract. Stir until the mixture is smooth and slightly warm, ensuring the honey and oil have fully blended.
Pour the honey mixture over the dry ingredients in the bowl. Stir thoroughly with a spoon until all the dry ingredients are well-coated.
Spread the granola mixture evenly on the prepared baking sheet, pressing it down lightly with the back of a spoon to create an even layer.
Bake in the preheated oven for 25 to 30 minutes, stirring once halfway through the baking time, until the granola is golden brown and crisp.
Remove the baking sheet from the oven and let the granola cool completely on the sheet, about 20 minutes. The granola will continue to harden as it cools.
Once cooled, break the granola into clusters and store it in an airtight container for up to two weeks. Enjoy as a topping for yogurt, with milk, or as a snack by itself.
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 109.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 154.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3760 mg | 80% | |
*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.
