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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 looks great
I’ve only been gluten free for a little while but the difference is incredible. My favorite recipe, which is a huge hit with my two boys, 1.5 and 3, is shrimp fried rice. I use brown rice, sauté veggies and instead of soy use coconut aminos. My boys always ask for seconds.
This sounds like an awesome book to have
Wow, that looks like a delishous recipe, I have trouble getting my daughter interested in breakfast so want to make this up this weekend. She is about 90% gluten free! still trying to find a good bread recipe. I use Cup 4Cup flour in my recipes, I love it because I simply substitute it for go our in all my recipes I have now until I figure this whole thing out.
Thank you for great recipes 🙂
I honestly have not tried a gluten free or paleo recipe, but I would definitely love to try some out!
New to gluten free – my thyroid doesn’t love it. Still looking for a favorite recipe. Hope to win. 🙂
My favortie gluten free recipe is one I made up after searching for a quick dessert fix that was semi-healthy.
It’s a cake in a mug that literally takes less than 2 minutes to prepare before putting in the microwave for 2 more minutes and ending up with a delicious gluten free, dairy free hot mug of cake!! 🙂
Get a bowl or a mug.
Crack an egg and whisk.
Add in 4 TBS unsweetened Apple sauce, 2 heaping TBS almond flour(honeyville is best!),1 TBS coconut flour, 1 tsp maple syrup, a pinch of salt, and a pinch of cinnamon. Stir until thoroughly combined. Add a handful of chocolate chips and dried cherries and mix in.
Microwave for 2 minutes.
Be careful..if you’re anything like me this will become seriously addictive. 🙂
My favorite gluten free recipe is Mexican Pizza Eggs. I have my own twist, but you can find a recipe at ‘simply gluten free.’
Hmmm we like sweet potato pancakes.
This is great!
Would love to make gluten free food for my family! Thanks!
Quinoa stir-fry 🙂
I can’t have gluten at all, so it’s hard to pick a favorite recipe, but one my family loves is a quinoa, spinach and cheese baked casserole. Yum!
I would love a copy of her cookbook, thanks so much for the chance! <3
Paleo pancakes: 6 eggs, 2 c pureed pumpkin, 1 c almond butter, vanilla, cinnamon, pinch of salt; cook in coconut oil! These are my go-to everyday quick breakfast (make a bunch and freeze them). Top with homemade, sugar-free fruit compote.