Nut-Free Homemade Granola with Dried Fruits
Start your mornings off with a satisfying crunch by making this nut-free homemade granola with dried fruits. Perfect for those with nut allergies or simply seeking a lighter option, this recipe combines wholesome old-fashioned rolled oats, unsweetened shredded coconut, and a mix of pumpkin and sunflower seeds for a hearty base. Sweetened naturally with pure maple syrup and a touch of brown sugar, and spiced with warm cinnamon, this baked granola delivers irresistible golden clusters that pair beautifully with tangy dried cranberries, apricots, and raisins. With just a quick 10-minute prep and 30 minutes of baking, you’ll have a versatile treat that’s ideal for breakfast, snacking, or topping yogurt and smoothie bowls. Plus, it’s easy to store, making it a perfect make-ahead option for busy weeks. Get ready to enjoy a customizable, allergy-friendly twist on classic granola!
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Recipe Information
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 0.5 cup pumpkin seeds (pepitas)
- 0.5 cup sunflower seeds
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup coconut oil, melted
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
Instructions
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the oats, shredded coconut, pumpkin seeds, sunflower seeds, brown sugar, ground cinnamon, and salt. Stir until well mixed.
In a separate smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until well combined.
Pour the wet ingredients over the dry ingredients and stir thoroughly until everything is evenly coated.
Spread the granola mixture out in an even layer on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring halfway through the cooking time to ensure even toasting.
Remove the granola from the oven when it's golden brown and fragrant.
Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
Once cooled, add the dried cranberries, chopped dried apricots, and raisins, mixing them into the granola until evenly distributed.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 159.2 g | 796% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 589.5 g | 214% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 304.2 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4519 mg | 96% | |
*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.
