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    Home » Recipes » Breakfast Recipes

    Nut Free Granola

    Published: Apr 2, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    stovetop nut free granola recipe in a jar.

    Skip store-bought and make our Nut Free Granola Recipe. Made with dried fruit and seeds and sweetened with maple syrup, this easy gluten-free granola uses a no-bake stovetop method and is incredible served over yogurt with fresh fruit, as a cereal replacement, or as a crunchy snack.

    overhead view of granola in a jar.
    Jump to:
    • Ingredient List
    • Recipe Steps: How to Make Nut-Free Granola
    • Chef's Tip
    • Recipe FAQs
    • Other Breakfast Recipes to Consider
    • Recipe Card

    Granola is a pantry essential in our house. We make it every week and even have a stovetop version in our cookbook, Eat With Us.  It’s a quick, easy-to-make, easy-to-store breakfast recipe that’s delicious over yogurt with fresh fruit, as a cereal replacement with milk, or as a crunchy snack. Plus, it looks super wholesome stored on a shelf in a jar, don’t you think?

    One of our go-to recipes is a no-bake granola made on the stovetop. It has plenty of seed varieties like chia, pumpkin, sesame and pumpkin seeds, coconut, cinnamon, and mixed dried fruit and uses pure maple syrup as a sweetener. It’s a naturally gluten-free and nut-free granola, making it a kid-friendly recipe too, perfect for school snacks.

    The best part, aside from the textured bite, cinnamon flavor, and no-bake cooking method, is getting to break it up as it makes for incredible granola clusters, each packed with seeds and dried fruit. Crunchy, sweet, and salty, this nut-free granola is sure to become a healthy breakfast recipe on repeat in your house too.

    If you’re looking for more quick and easy recipe ideas like our Nut Free Granola, try our Oat Flour Pancakes, Fried Egg Sandwich, or Ricotta on Toast.

    Ingredient List

    ingredients needed to make nut free granola with text graphics.
    • Oats: The main ingredient and primary source of carbs in the granola. Old-fashioned rolled oats are best for granola, but quick oats will work as well. Use organic if it’s an option.
    • Dried fruit: Adds sweetness and chewiness to the granola. Dried cranberries, blueberries, and tart cherries were used in this recipe, but any of your favorite dried fruits will work. Other options are apricots, raisins, goji berries, mangoes, and currents, to name a few. 
    • Coconut: For flavor and texture, use toasted coconut smiles, if available. Shredded coconut works too. 
    • Pumpkin seeds: Shelled and roasted if available, otherwise raw will work. 
    • Sunflower seeds: Raw sunflower seeds, organic if available.
    • Sesame seeds: Toasted white sesame seeds are inexpensive and readily available. 
    • Hemp hearts: Shelled hemp seeds are an excellent source of fat, protein and omegas.
    • Chia seeds: A little goes a long way to provide fiber, protein, and omegas.
    • Cinnamon: The perfect breakfast spice that’s both sweet and spicy.
    • Salt: Sea salt or kosher salt to enhance the flavor of the granola.
    • Coconut oil: Helps the granola get crisp and adds more coconut flavor to the granola.
    • Maple syrup: Our favorite source of sweetness, especially in granola. Use a lighter grade, such as amber, for a balanced maple flavor.

    See the recipe card for full information on ingredients and quantities.

    Recipe Steps: How to Make Nut-Free Granola

    toasted oats and sunflower seeds in a skillet.

    1. Toast the oats and seeds.

    In a deep skillet or frying pan add the oats and sunflower seeds. Toast over medium-high heat, stirring often, until fragrant and just beginning to brown. Transfer them to a large bowl. (If using raw coconut, pumpkin seeds, or sesame seeds, these can be added too.)

    mixed oats, fruit, coconut, seeds and cinnamon tossed in a bowl.

    2. Make the base.

    Add all the remaining ingredients to the bowl of toasted oats, except for the coconut oil and maple syrup. Toss the oats and seeds until evenly dispersed.

    maple syrup boiling in a skillet.

    3. Boil the syrup. 

    Return the skillet to medium-high heat and add the coconut oil and maple syrup. Bring to a boil for 2 minutes until golden brown, then remove from the heat and pour over the bowl of oats and seeds.

    nut free granola spread out on a sheetpan.

    4. Mix and cool the granola.

    Mix the hot syrup into the oats and seeds until everything is glossy and evenly coated in the syrup. Transfer to a large baking sheet and pack it down using a spatula. Set aside until cool.

    spatula breaking up granola into chunks.

    5. Break it and enjoy it.

    Use a metal spatula to scrape the granola from the baking sheet and break it up into small pieces.

    Chef's Tip

    Don't overcook: Ensure that you keep a close eye on the oats and seeds while toasting. They can go from perfectly toasted to completely burnt and bitter in a matter of seconds. We recommend turning the heat down once they begin to turn brown to prevent this from happening.

    Let It Cool Completely: Allow the granola to cool completely before breaking it into clusters. This helps it set and gives you those satisfying chunks.

    Oven-Baked Granola Method: Mix all the but the dried fruit in a large bowl. Transfer to a large baking sheet and press down with a spatula. Bake at 350°F for 25 minutes, mixing halfway through. Cool completely, break it up, and enjoy.

    nut free granola in a jar laid out on the counter with granola around it.

    Recipe FAQs

    How do I make granola clump together?

    To make granola clump together, use a combination of wet ingredients like honey, maple syrup, or a bit of oil. Press the granola down on the baking sheet before baking and avoid stirring it too much during baking to help it form clusters.

    How long does homemade granola last?

    Homemade granola typically lasts about 2 weeks when stored at room temperature in an airtight container. For longer storage, you can freeze it for up to 3 months.

    Can I add fresh fruit to granola?

    It's best to add fresh fruit to granola just before serving to avoid making the granola soggy. If you want fruit mixed in, use dried fruits like raisins, cranberries, or apricots.

    Can I use quick oats instead of rolled oats?

    Yes, you can use quick oats instead of rolled oats, but the texture will change. Quick oats result in a finer, less chewy granola, while rolled oats provide a heartier texture with more clusters.

    Other Breakfast Recipes to Consider

    • dark chocolate strawberry scone on a plate with scones, strawberries and chocolate around it.
      Dark Chocolate Strawberry Scones
    • coddled eggs in a mason jar with a spoon served with toast fingers.
      Coddled Eggs with Mushrooms and Kale
    • Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.
      Egg and Sausage Breakfast Sandwich
    • Egg in a bagel hole
      Sheet Pan Egg in a Hole Bagels with Prosciutto & Melon

    If you tried this Nut Free Granola Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. And don't forget to sign up for our email newsletter so you don't miss any recipes. Thanks for cooking with us!

    Recipe Card

    overhead view of granola in a jar.

    Nut Free Granola Recipe (Stovetop Granola)

    5 from 2 votes
    Philip Lago and Mystique Mattai
    Skip store-bought and make our Nut Free Granola Recipe. Made with dried fruit and seeds and sweetened with maple syrup, this easy allergy-friendly granola recipe uses a no-bake stovetop method. It’s a breakfast staple that’s incredible over yogurt with fresh fruit, as a cereal replacement with milk, or as a crunchy snack.
    Servings: 12 servings
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Cooling Time 45 minutes mins

    Ingredients
      

    • 3 cups rolled oats
    • 1 cup dried fruit we used cranberries, blueberries, and cherries
    • ½ cup coconut flakes toasted coconut smiles if available
    • ½ cup pumpkin seeds shelled and roasted
    • ½ cup sunflower seeds raw
    • ¼ cup sesame seeds toasted
    • ¼ cup hemp seeds
    • 2 tablespoon chia seeds
    • 1 tablespoon cinnamon
    • ¼ teaspoon salt
    • ¼ cup coconut oil
    • ½ cup maple syrup

    Instructions
     

    • In a large skillet add the oats and sunflower seeds. Toast over medium-high heat, stirring often, until fragrant and just beginning to brown. Transfer them to a large bowl. (If using raw coconut, pumpkin seeds, or sesame seeds, these can be added too.)
    • Add all remaining ingredients to the bowl of toasted oats, except for the coconut oil and maple syrup. Toss the oats and seeds until evenly dispersed.
    • Return the skillet to medium-high heat and add the coconut oil and maple syrup. Bring to a boil for 2 minutes, then remove from the heat and pour over the bowl of oats and seeds.
    • Mix the hot syrup into the oats and seeds until everything is glossy and evenly coated in the syrup. Transfer to a large baking sheet and pack it down using a spatula. Set aside until cool to the touch, at least 15 minutes.
    • Use a metal spatula to scrape the granola up from the baking sheet and break it up into small pieces.

    Video

    Recipe Notes

    Scroll up to view a visual walkthrough of the recipe. 
    If you’re looking for easy pantry staples, check out our Chocolate Hazelnut Spread (Homemade Nutella), Cinnamon Applesauce (No Sugar Added), and our Homemade Cashew Butter.
    Chef's Tips:
    Don't overcook: Ensure that you keep a close eye on the oats and seeds while toasting. They can go from perfectly toasted to completely burnt and bitter in a matter of seconds. We recommend turning the heat down once they begin to turn brown to prevent this from happening.
    Let It Cool Completely: Allow the granola to cool completely before breaking it into clusters. This helps it set and gives you those satisfying chunks.
    Storage: Once cool, granola can be stored at room temperature in an air-tight container for up to two weeks.
    Oven-Baked Granola Method: Mix all the but the dried fruit in a large bowl. Transfer to a large baking sheet and press down with a spatula. Bake at 350°F for 25 minutes, mixing halfway through. Cool completely, break it up, and enjoy.
    Substitutions: There are many possibilities for substitutions in this recipe. Use any dried fruit you prefer, coconut smiles can be replaced with coconut smiles, coconut oil with olive oil, avocado oil, or butter, and maple syrup can be replaced with honey or agave syrup.

    Nutrition

    Calories: 284kcal | Carbohydrates: 30g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Sodium: 54mg | Potassium: 229mg | Fiber: 5g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 3mg

    Additional Information

    Course: Breakfast, Snack
    Cuisine: north american
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Servings: 12 servings
    Calories: 284
    Tried this recipe?Leave a comment and let us know!

    More Quick and Easy Breakfast Recipes

    • a stack of butternut squash pancakes on a plate topped with yogurt, pumpkin seeds and maple syrup.
      Butternut Squash Pancakes
    • cut open fried egg sandwich with mayo, avocado, and tomato on a plate.
      Simple Fried Egg Sandwich
    • Stack of oat flour pancakes with butter and maple syrup on a white plate with silver fork.
      Gluten-Free Oat Flour Pancakes

    Reader Interactions

    Comments

    1. Ava Thomas says

      April 23, 2024 at 8:24 pm

      Thank you for making this without nuts! This recipe was so easy to make, I’ve only ever had baked oatmeal never on the stove, it was really quick to make and so delicious, I love the pumpkin seeds in them.5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        April 23, 2024 at 9:24 pm

        I have a brother who is allergic to nuts so we often had to alter recipes to accommodate him. Glad you loved the recipe!

        Reply
    2. Ali says

      April 03, 2024 at 10:43 pm

      It was easy to make granola like this. I like that it’s made on stove.5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        April 05, 2024 at 10:29 pm

        Right?! Stovetop granola was a game changer for us!

        Reply
    5 from 2 votes

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