Nut-Free Low Sugar Granola
Elevate your breakfast game with this Nut-Free Low Sugar Granola—an irresistible blend of wholesome ingredients and natural sweetness. Perfectly golden and crisp, this granola features hearty rolled oats combined with pumpkin and sunflower seeds for a satisfying crunch, while unsweetened coconut flakes and ground flaxseed add a boost of healthy fats and fiber. Lightly sweetened with just a touch of maple syrup and infused with the warm aroma of cinnamon and vanilla, it’s a guilt-free option designed for those seeking a low-sugar, nut-free alternative. Finished with chewy, naturally sweet dried cranberries and apricots, this granola is the ultimate versatile topping for your yogurt, smoothie bowls, or enjoyed on its own as a snack. Ready in just 40 minutes, this recipe is perfect for meal prep and stays fresh for up to three weeks.
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened coconut flakes
- 0.25 cup Ground flaxseed
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Maple syrup
- 0.25 cup Olive oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, coconut flakes, ground flaxseed, cinnamon, and salt. Stir until well mixed.
In a smaller bowl, whisk together the maple syrup, olive oil, and vanilla extract until thoroughly combined.
Pour the wet ingredients over the dry ingredients in the large mixing bowl. Stir until all the dry ingredients are evenly coated with the syrup mixture.
Spread the granola mixture in an even layer on the prepared baking sheet.
Bake in the preheated oven for about 25 to 30 minutes, stirring halfway through, until the granola is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will continue to crisp as it cools.
Once cooled, stir in the dried cranberries and chopped dried apricots.
Store the granola in an airtight container at room temperature for up to 3 weeks.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 43.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 154.0 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3491 mg | 74% | |
*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.
