Nut-Free Nutty Granola
Discover the perfect breakfast or snack solution with our Nut-Free Nutty Granola! This allergy-friendly twist on traditional granola delivers all the rich, nutty flavors you love—without the nuts. Packed with wholesome rolled oats, crunchy sunflower and pumpkin seeds, crispy rice cereal, and a touch of shredded coconut, this recipe creates a symphony of textures. Sweetened naturally with honey and brown sugar, then spiced with cinnamon and vanilla for depth, every bite is irresistibly delicious. Bake it to golden perfection, toss in dried cranberries or raisins for a fruity pop, and enjoy a treat that’s both nutrient-dense and crave-worthy. Quick to prepare, easy to store, and ideal for everything from yogurt parfaits to on-the-go snacking, this nut-free granola is a must-have for your pantry. Perfect for families, allergy-conscious eaters, and anyone looking for a homemade granola recipe packed with flavor!
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Recipe Information
Ingredients
- 4 cups Old-fashioned rolled oats
- 1 cup Sunflower seeds
- 1 cup Pumpkin seeds
- 1 cup Crispy rice cereal
- 0.5 cup Shredded coconut
- 0.5 cup Brown sugar
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Canola or vegetable oil
- 0.5 cup Honey
- 1 cup Dried cranberries or raisins
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, crispy rice cereal, shredded coconut, brown sugar, cinnamon, and salt. Stir them together until well mixed.
In a small saucepan over low heat, add the canola or vegetable oil and honey. Stir frequently until the mixture is smooth and just warmed through.
Remove the oil and honey mixture from the heat and stir in the vanilla extract.
Pour the warm liquid mixture over the dry ingredients in the bowl. Stir everything together until the dry ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown and fragrant.
Remove the granola from the oven and allow it to cool completely on the baking sheet. It will crisp up as it cools.
Once cool, stir in the dried cranberries or raisins.
Transfer the granola to an airtight container for storage. It will keep for up to two weeks.
Nutrition Facts
Calories |
5868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.7 g | 403% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 76.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 701.4 g | 255% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 317.4 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 4155 mg | 88% | |
*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.
