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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 love your falafel pattiea!
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I have a daughter who is gluten, nut, and egg free so we do a lot of experimenting! Our fave so far is banana oatmeal bars- made with oat flour and no refined sugars. Yummy!
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I would so love to have this book! Fingers crossed!
Posted to Facebook!
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My husband is gluten and dairy free! We love Danielle’s recipes and would love the cookbook.
This looks really delicious and interesting!
Shared on instagram! Our favorite gluten free meal is quinoa with roasted vegetables!!
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Shared on FB
We love gluten free pumpkin pancakes
would love to try!