Nut Free Granola

Lisa Kotler
by Lisa Kotler
2 litres
40 min

I don’t know about you, but I love granola on my yogurt for crunch. I make my own because we’re a nut free house and this way I can control the ingredients to keep it healthy. I mix up my recipe and add in different bits depending on what’s in my pantry. Sometimes I add dried cranberries, raisins or even chocolate chips. This batch was beyond delicious because I used both maple syrup infused with cinnamon and cloves and I added wildflower honey infused with turmeric. These additional flavours took my granola to a whole new level of flavour. The granola keeps in a tightly sealed jar for a few weeks.

Recipe details
  • 2  litres
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • * 4 cups oats (large gluten free oats)
  • * ½ cup pumpkin seeds
  • * ½ cup sunflower seeds
  • * ½ cup flax seeds
  • * ½ cup chia seeds
  • * ½ cup dried cranberries
  • * ½ cup honey (plain or flavored) – if you can get it, I’ve used chocolate honey!
  • * ½ cup coconut oil
  • * 3 tbsp maple syrup (plain or flavoured)
  • 2 teaspoons cinnamon

Preheat oven to 350 degrees F
* Combine oats, pumpkin seeds, sunflower seeds, cranberries, flax seeds in a large bowl
* In a saucepan on the stove, melt honey, coconut oil, cinnamon and stir until combined
* Pour honey, maple mixture over the dry ingredients and stir to coat well
* Line a sheet pan with parchment and spread oat mixture on the sheet pan and press down
* Bake for 20 – 25 minutes
* Let cool * Once cool, you can break it up into pieces or make granola bars out of it
  • *you can add chopped nuts to the dry mix if desired.
Lisa Kotler
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