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Nut free granola makes the perfect protein and fiber rich, allergy friendly breakfast or snack. Add it on top of your favorite yogurt with fresh berries or other fruit and enjoy!
With nut allergies being so common, I wanted to create a granola that was nut-free because everyone should get to enjoy crispy, crunchy, delicious granola whether they have a food allergy or not! This granola is filled with protein packed seeds like chia, sunflower, pepita and sesame seeds to give that satisfying crunch to your breakfast.
We use Nut Free Granola on top of SO many recipes. Acai Bowls,Banana Split Breakfast and Red, White and Blue Parfaits need a good crunchy granola on top. Enjoy it on top of this healthy Nice Cream, eat it by the handful like me or pour some almond milk and get ready to say “yum!” I like to make a big batch of this granola and store it in mason jars to have ready to go. It will stay fresh in an airtight container for up to a month or in your freezer for up to four months.
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A simple honey syrup is made and then tossed with everything from chia seeds to coconut, pepitas, cinnamon and more, creating a scrumptious granola that demands to be served with almond milk or yogurt — although I ended up munching on handfuls of it simply on its own throughout the week. I added some to my kids’ school lunch since it’s a high protein snack treat that’s perfect for nut-free schools.
If you’re looking for more granola recipes, try my Super Healthy Granola or Chewy Granola Balls, Crunchy Granola Bites, and Chocolate Chip Granola Bars.
There’s nothing better than a delicious granola! Will you be making this nut-free version? Let me know if you do and what you think by tagging me on social media!
Nut Free Granola
Ingredients
- 2 tablespoons warm water
- 1 tablespoon chia seeds
- 1/2 cup honey
- 2 tablespoons coconut oil
- 2 tablespoons unsweetened sunflower seed butter
- 3/4 cup raw pepitas
- 3/4 cup raw sunflower seeds
- 2 tablespoons sesame seeds
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup unsweetened shredded coconut
Instructions
- Preheat oven to 325F. Line a rimmed baking sheets with parchment paper.
- Mix the warm water and the chia seeds in a small bowl and place in the refrigerator.
- Melt the honey in a sauce pan over low/medium heat. Simmer for 5 minutes or until the honey is fully liquified and bubbling. Remove from heat and stir in the coconut oil and sunflower seed butter.
- Meanwhile, combine the pepitas, sunflower seeds, sesame seeds, salt, vanilla and cinnamon in a food processor. Pulse for 10-15 seconds or until chopped with small and larger pieces remaining. Transfer to a large mixing bowl.
- Stir in the melted honey mixture, coconut, and soaked chia seeds, then thinly spread mixture on the prepared baking sheets.
- Bake for 20-25 minutes or until light golden, rotating the tray half way through. Remove and let cool completely for one hour.
- Crumble the granola with your hands and stir in raisins or other favorite dried fruit if desired*.
- Eat as is or place on top of ice cream, greek yogurt or açaí bowls.
- * optional additions: chocolate chips, carob chips, raisin, dried cherries, blueberries or chopped apricots.
I have taken this cookbook out from the library! It is fantastic! I would LOVE to have a copy I can reference on a regular basis. Thanks for offering such a fantastic giveaway!!
My favorite gluten-free recipe is Banana Bread made with almond flour (which can be paleo-friendly too).
We LOVE your banana oatmeal chocolate chip cookie recipe! We have lots of food allergies in our extended family, and this is one dessert that’s safe for everyone!
I have trouble understanding why so many gluten-free recipes have coconut in them
My son is gluten, dairy, and egg free, so I am always adapting your recipes for his diet. I am excited to see your recipe above that he can eat. We will make this together today! For my favorite gluten free recipe, my family loves vegan and gluten free chocolate chip cookies. Thanks for the giveaway too!
great
This looks tasty – and would be a great lunchbox item for my son! I’d love to own a copy of this book, fingers crossed!
Thanks so much for a nut-free recipe that can be sent to school!
Chocolate Chip Banana Bread using coconut/almond flours!
Exciting. Would love to get my hands on this book. Thanks for the giveaway.
This would be fantastic! Thanks for the chance to win!
Looking forward to trying this granola recipe! Thanks for the giveaway too 🙂
Would love to have this book – thanks for the giveaway!
Pinned! Thanks for the recipe and giveaway!
Honey Mustard Chicken
I noticed that you mention sesame seeds in the directions, but not in the ingredients. Are they in fact part of this recipe?