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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.
Honestly, I am a terrible paleo cook, though I am relying on recipes more to prepare food for my dairy-, egg-, nut-allergic toddler. I’m currently experimenting with coconut flour pancakes with bananas and flax as egg replacers, with mixed results but lots of potential! I do like making gluten-free brown rice pasta with white beans, a secretly veggie-laden sauce and toasted garlic and rosemary olive oil.
I’d love this for one of my sister in laws, who cannot tolerate gluten!
My husband has MS and is following an Auto Immune Protocol Paleo diet along with drug therapy. He hopes to stop the progression of the disease. After 8 months he is still diligent with his diet (I seem to eat worse the more I try to follow it with him!). We have seen small improvements and very importantly he isn’t any worse!
I have found many good recipes over these months but one that we all seem to love (including our 5 year old) is Plantain Crackers from The Paleo Mom.
I’ve heard great things about this book. I have many favorite Paleo recipes, but one I love is a coffee cake banana bread. Mmm I think I’m going to make it today.
This breakfast looks delicious and nutritious! I would love to win the book!
I made a chocolate muffin recipe recently with almond flour that my boys fought over. We aren’t gluten free but I’d love a copy of the book anyway! 🙂
My favorite paleo recipe right now is the Pumpkin Pie Energy Bites from Paleo Grub. All the delicious taste of fall, without the guilt from extra sugar and “whipped topping.” Thanks for the fantastic giveaway!
Our favorite G-free dessert is Chocolate Chia pudding…. yum!
That looks good.
So far my favorite GF recipe (and we don’t have to eat GF) are your Banana Oatmeal Chocolate Chip Cookies. I made them for one of my bosses for Boss’s Day because his wife can’t have gluten. I almost didn’t want to bring them in because they were so good and I wanted to keep “sampling!”
Choc chip banana bread
I was just talking to a friend about gluten-free granola this morning! Will have to forward this to her. This past weekend I made a gluten-free stuffed mushroom caps for a party that were awesome. I also no longer eat pasta and always use zucchini noodles. Zucchini lasagna and eggplant pizzas are favorites.
I tried this recipe last night and it is awesome. Although I am not gluten free, many of my friends and family members are due to health issues (Celiac). This recipe will now be a go to when company comes to stay. With the high fiber and protein content from the Chia and other seeds, it is a non breakfast lover’s best friend. Crossing my fingers to win the giveway so I may continue my love of cooking for others 🙂 Thanks for sharing!
Wow! I would really love this. My family is trying to reduce our gluten intake and it’s really challenging especially for breakfast.
I’d love to have the book, thanks! I guess salmon and veggies is a favorite gluten-free/paleo meal for us.
I’ve heard great things about this cookbook – especially the meatball recipe. Would love to have it!
Vegetable curry is my family’s favorite gluten free meal!