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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.
This granola looks like it could be a favorite. 😉
coconut flour pumpkin muffins 🙂
My favorite recipe at the moment is one that I enhanced from a curry recipe I already had–chickpeas, onion and garlic in coconut curry sauce! I’m following Dr. Perlmutter’s Grain Brain diet to see if it will help with my constant dizziness and eye movement.
most recent favorite paleo recipe is Nomnompaleo’s green chicken.
we love the pumpkin bites
I make gluten free protein bars that everyone in my family loves.
I make a curry roasted cauliflower based on a variation of a recipe I found on CanYouStayForDinner.com
I would love to eat and cook less gluten for my family!
I am trying to be more conscious of what I feed my family and would love to win this cookbook to find some more Paleo options!
My kids and I are allergic to gluten. so it’s hard to pick one favorite recipe. Probably caramel apple spice GF waffles 🙂
I’ve been trying to go gluten free/paleo for awhile now and have been eyeing Danielle’s book – I would love it! Thanks for the chance to win – will share on Twitter too….
My all time fave paleo recipe are almond butter, banana pancakes. Super easy to make: 1 Tbsp almond butter, 1 ripe nana, 1 egg. You can add some cinnamon if you want or dark cocoa powder. Put it all in a blender and cook like regular pancakes. You don’t even need honey in these:)
Shared on Google+ (Kim Henrichs)
tweeted! (@methhamfetabean)
Pinned! (skyejaden)
My friend was just recommending this book to me! This recipe looks so tasty!!
I have been eyeing Danielle’s book with envy ever since I heard of it, I would love to win one!