This homemade nut-free granola is the truly the best! The recipe is gluten-free, nut-free, vegan, and top 8 allergen free! All you need are a couple of pantry staples and any mix-ins of your choice. Many store-bought “nut-free” granolas use seeds and dried fruit that are cross-contaminated with nuts. I always make mine from scratch using ingredients that are produced in dedicated nut-free facilities! All the brands and ingredients used are linked below, so they are easy to find, and you can change up the mix-ins however you like! Some other options include pumpkin seeds, chia seeds, dried blueberries, and chocolate chips. My recipe uses shredded coconut, dried cranberries, sunflower seeds, and chopped up dried fruit bars. If you haven’t tried adding fruit bars to your granola, I highly recommend it! They add great texture and taste to the granola! This easy granola recipe will quickly become one of your favorites. You can enjoy it as a topping on a smoothie bowl, mix it into oatmeal, eat it as cereal, or just eat it on its own!
What You Need to Make The Best Homemade Nut-Free Granola
Base Ingredients:
- Gluten-free rolled oats: Any gluten-free rolled oats will work great. I usually use the gluten-free Quaker old fashioned oats! If you have a gluten allergy, make sure whatever oats you use are certified gluten-free!
- Sunflower seeds: It is often hard to find seeds that are free of cross-contamination with nuts. One of my favorites are the GoRaw sprouted organic sunflower seeds. All their products are made in a facility free of the top 8 allergens! They do produce products with coconut and sesame in their facility. If you’re looking for completely allergy-friendly seeds, I highly recommend the sunflower seeds by Gerb’s Allergy-Friendly Foods. They have a wide variety of products that are all made in a top 14 allergen free facility.
- Shredded coconut: This is optional, and you can easily remove it from the recipe if you have a coconut allergy. I like adding coconut because it helps the granola clusters hold together well. I use the Bob’s Red Mill unsweetened shredded coconut.
- Cinnamon: Feel free to add as little or as much cinnamon as you prefer!
- Ginger: This is optional, but it helps give the granola a little extra punch of flavor.
- Salt: Any sea salt with work great!
Mix-In Ingredients:
- Dried cranberries: I used the sweetened dried cranberries from Gerb’s Allergy-Friendly Foods. Gerb’s produces their products in a dedicated facility free of the top 14 allergens.
- Dried fruit bars: I absolutely love using chopped fruit bars in my granola! It adds great taste and texture to the granola! In this recipe, I used several That’s It. mini apple & blueberry fruit bars. That’s It. manufactures all their products in a facility free of the top 12 allergens. Another great allergy-friendly option are the fruit bars from Zego Foods. All their products are top 12 allergen free!
- Maple syrup: I always use 100% pure maple syrup in this recipe. However, you can use agave nectar or honey instead.
- Sunflower seed butter: I love using the 88 Acres vanilla spiced sunflower seed butter in this recipe. It’s super creamy and blends so well with the other flavors in the granola.
- Vanilla: This is optional, but I love adding it!
How to Make the Best Homemade Nut-Free Granola
- Combine all dry ingredients, including oats, coconut, spices, and dried fruit. Mix to thoroughly combine.
- Pour wet ingredients over the dry, and mix together with a spatula.
- Lay granola flat on a baking sheet. To prevent it from sticking, you can use parchment paper, tinfoil, or silicone baking mats. These baking mats from Amazon are one of my favorite kitchen essentials!
- Bake the granola. After 10 minutes, remove from the oven, and toss the granola with a spatula. If you want to make your granola into clusters, at this point in the baking process, simply press the granola flat with a spatula. Put back into the oven, and bake for another 10 minutes. Then, let the granola cool completely before breaking it into clusters.
- Store in an airtight container for up to two weeks!
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The Best Homemade Nut-Free Granola
This nut-free granola makes the perfect breakfast or afternoon snack! It's nut-free, gluten-free, vegan, and top 8 allergen free. Enjoy it as a topping on a smoothie bowl, with oat milk, or just on its own!
Servings: 6 cups
Ingredients
- 2 cups gluten-free rolled oats
- ½ cup sunflower seeds
- ½ cup shredded unsweetened coconut
- ½ tsp cinnamon
- ¼ tsp ginger
- ⅓ tsp salt
- ½ cup dried cranberries
- 1 cup chopped dried fruit bars
- 5 tbsp maple syrup
- ¼ cup sunflower seed butter
- 1 tsp vanilla
Instructions
- Prheat oven to 325° F.
- Mix together all dry ingredients. Set aside.
- Chop up dried fruit bar into small square pieces and combine with dried cranberries. Add to dry ingredients.
- Mix together all wet ingredients, and pour over dry.
- Use a wooden spoon or spatula to mix everything together until dry ingredients are fully coated.
- Line a baking sheet with parchment paper and spread out granola evenly.
- Bake for 10 minutes. After 10 minutes, remove from oven and use a spatula to press granola down, so it sticks together. Bake for 10 more minutes.
- Remove from oven, and let cool completely before breaking into clusters.
Notes
Store in an airtight container for up to 2 weeks.
