Nut Free Granola
A delightful mix of oats, seeds, and dried fruits, this Nut Free Granola is easy to make and customizable, providing a healthy snack or breakfast option for the whole family.
Ingredients
Base Ingredients
- 2 cups rolled oats The base of the granola, providing fiber and energy.
- ½ cup pumpkin seeds Adding protein and healthy fats, they bring a delightful crunch.
- ½ cup sunflower seeds A nut-free option packed with nutrients and flavor.
- ½ cup dried fruit (raisins, cranberries, etc.) Offer natural sweetness and chewiness.
- ¼ cup honey or maple syrup For sweetness and binding the mixture.
- ¼ cup coconut oil Adds richness and helps toast the granola perfectly.
- 1 teaspoon vanilla extract Enhances the overall taste with a hint of warmth.
- ½ teaspoon cinnamon Provides a cozy flavor and aroma.
- ¼ teaspoon salt Balances out the sweetness and elevates the flavors.
Instructions
Preparation
- Start by gathering all your ingredients. Make sure to pre-measure your oats, seeds, dried fruit, and liquids.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, dried fruit, cinnamon, and salt. Stir well to coat everything evenly.
- In a small saucepan over low heat, combine honey and coconut oil. Stir gently until the mixture is completely melted and well-blended.
- Once melted, remove the saucepan from heat and stir in the vanilla extract.
- Pour the melted mixture over the dry ingredients in the bowl. Mix everything together until all the oats and seeds are well-coated.
- Spread the granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake the granola in the preheated oven for 20-25 minutes, stirring halfway through.
- Once baked, let it cool completely on the baking sheet.
- Break up the granola into your desired clumps and store it in an airtight container.
Notes
This granola can be customized with different seeds and dried fruits. Opt for high-quality ingredients to achieve the best flavor. Store in an airtight container for up to two weeks.