Nut-Free Homemade Granola with Yogurt and Fresh Berries
Start your day with this irresistible Nut-Free Homemade Granola with Yogurt and Fresh Berries—a perfect blend of wholesome ingredients and vibrant flavors. This nut-free granola swaps in sunflower and pumpkin seeds alongside old-fashioned rolled oats and shredded coconut for a crunchy, allergy-friendly base sweetened with maple syrup and infused with cinnamon and vanilla. Oven-baked until golden and crisp, this granola is topped with dried cranberries and paired with creamy Greek yogurt and an assortment of fresh berries like strawberries, blueberries, and raspberries for a naturally sweet, nutrient-packed breakfast or snack. Ready in just 35 minutes, this customizable and easy-to-store recipe is ideal for busy mornings while catering to nut-free diets.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Unsweetened shredded coconut
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries
- 2 cups Greek yogurt
- 1 cup Fresh strawberries, sliced
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the oats, shredded coconut, sunflower seeds, and pumpkin seeds.
In a small saucepan over low heat, combine the maple syrup and melted coconut oil. Stir until the ingredients are well combined and smooth. Remove from heat and stir in the vanilla extract, cinnamon, and salt.
Pour the liquid mixture over the dry oat mixture, stirring until everything is well coated.
Spread the granola mixture evenly across the prepared baking sheet and bake in the preheated oven for 20-25 minutes, stirring halfway through, until it's golden brown and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet, as it will continue to crisp up.
Once cooled, mix in the dried cranberries.
To serve, divide the Greek yogurt equally among bowls. Top each serving with a generous helping of the homemade nut-free granola.
Finish by adding fresh strawberries, blueberries, and raspberries on top.
Serve immediately and store any leftover granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 209.1 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3624 mg | 77% | |
*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.
