Nut-Free Homemade Honey Granola
Wholesome, flavorful, and allergen-friendly, this Nut-Free Homemade Honey Granola is the perfect staple for breakfasts and snacks alike. Made with hearty old-fashioned rolled oats, crunchy sunflower and pumpkin seeds, and lightly sweetened with honey, this recipe delivers big flavor without the use of nuts—ideal for those with nut allergies or simply looking for a nut-free option. Infused with the warm hints of cinnamon and vanilla, and finished with chewy dried cranberries or raisins, every bite is a delightful balance of texture and taste. Simple to make in under an hour, this granola is baked to golden perfection and can be stored for up to two weeks, making it a versatile addition to your pantry. Perfect as a yogurt topping, sprinkled over smoothie bowls, or enjoyed straight out of the jar, this nut-free granola will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Sunflower seeds
- 0.5 cup Pumpkin seeds (pepitas)
- 0.5 cup Shredded coconut (unsweetened)
- 2 tablespoons Chia seeds
- 1 teaspoon Cinnamon
- 0.5 teaspoon Kosher salt
- 0.5 cup Honey
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries or raisins
Instructions
Preheat your oven to 325°F (162°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, shredded coconut, chia seeds, cinnamon, and salt.
In a small saucepan over low heat, combine the honey and coconut oil, stirring occasionally until the coconut oil has melted completely. Once melted, remove from heat and stir in the vanilla extract.
Pour the honey mixture over the dry ingredients and stir well until everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the oven for about 35 minutes, stirring every 10 minutes to ensure even baking and to prevent burning.
Once the granola is golden brown and fragrant, remove it from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
After cooling, mix in the dried cranberries or raisins.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 53.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 463.1 g | 168% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 227.6 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3035 mg | 65% | |
*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.
