Description
This nut-free granola recipe delivers a crunchy, flavorful breakfast or snack option that is perfect for those with nut allergies. Featuring a wholesome mix of rolled oats, pumpkin seeds, sunflower seeds, and dried fruit, combined with natural sweeteners and warm spices, this granola is easy to make and bakes to golden perfection in under 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup dried fruit (raisins, cranberries, etc.)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the granola evenly.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, dried fruit, cinnamon, and salt together until well integrated.
- Melt Wet Ingredients: Place the honey (or maple syrup) and coconut oil into a small saucepan and warm over low heat, stirring gently until the mixture is completely melted and smooth.
- Add Vanilla: Stir in the vanilla extract into the melted honey and coconut oil mixture, mixing thoroughly to combine the flavors.
- Combine Wet and Dry: Pour the liquid mixture over the dry ingredients in the bowl and stir carefully until all the oats and seeds are evenly coated.
- Spread Mixture: Evenly spread the granola mixture onto a baking sheet lined with parchment paper or a silicone mat to prevent sticking and promote even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Halfway through baking, stir the granola to ensure it cooks evenly and achieves that perfect crunch and golden color.
- Cool and Store: Remove the granola from the oven and allow it to cool completely on the baking sheet. Once cooled, transfer to an airtight container for storage, preserving its crispness and flavor.
Notes
- You can substitute the dried fruit according to your preference or seasonal availability.
- For a vegan option, use maple syrup instead of honey.
- Make sure to stir the granola halfway through baking to avoid burning and ensure even crispiness.
- Store your granola in an airtight container at room temperature for up to two weeks.
- Feel free to add spices like nutmeg or cardamom for extra flavor variations.
