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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.
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My husband and I recently have cut grains from our diets. We limit our children’s grain consumption, but they’re not as easy to please. This book would really be a great help to us!
I like quinoa porridge
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i think it might be this one! Have been looking for a good nut free granola to put in my daughter’s lunchbox since her school is nut free
I posted it to twitter too! 😉
This looks great! My hubby has a oat allergy and my daughter has a tree nut allergy so I’m always look for yummy alternatives for my family.
Thanks for the giveaway, this looks like a great book!
Sounds like a great book, the granola sounds awesome!
I’ve been thinking about gluten free, but haven’t done anythiThis would be an excellent way to begin! ‘ve been thin
Our current favorite is a warming drink: a tablespoon or two of chia seeds in a cup, two slices of lemon, pour hot water over it, and add honey to taste 🙂
For breakfast, I love heating a chopped-up apple in the microwave until soft, then stirring 1-2 Tbsp of almond butter and a sprinkle of cinnamon into it! Great with coconut milk!
I have “Against the Grain” and have loved every recipe I’ve tried (two dozen of them!).
We love frittata – an oldie but a goodie that goes in the kids lunchboxes the next day. Hakuna frittata!