Nut Free Granola Recipe (Stovetop Granola)
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
Calories: 284kcal
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.
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