• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Spring
  • About
  • Subscribe

My Chef's Apron logo

menu icon
go to homepage
  • Recipes
  • Spring
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Spring
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast and Brunch

    Published: Mar 31, 2020 · Modified: Apr 4, 2023 by Mariska Ramondino · This post may contain affiliate links

    The Best Homemade Nut-Free Granola Recipe

    Jump to Recipe Print Recipe
    Healthy crunchy homemade granola stored in a glass jar.
    Healthy crunchy homemade granola stored in a glass jar.

    This homemade nut-free granola is seriously one of my favorite recipes, and it's also vegan, gluten-free, deliciously crunchy, and super easy to make.

    In only 10 minutes, it's oven-ready, and it's simply the best.

    Homemade granola stored in a glass jar with jumbo raisins.

    Nothing is better than having this crunchy nut-free granola handy for breakfast or as a snack. And besides adding it to your favorite milk or yogurt, there are so many ways to enjoy it.

    Add it as a sweet crunch to this plantain breakfast or healthy chia seed puddings. Try it on top of these nice cream recipes, peanut butter avocado mousse, or your favorite collagen smoothie. 

    It goes with almost anything and is much better than store-bought granola!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Crunchy Granola
    • Expert Tips
    • How to Make Granola Clusters
    • Recipe FAQs
    • Recommended
    • 📖 Recipe

    Why You'll Love This Recipe

    • This deliciously flavored nut-free granola recipe uses nutritious ingredients.
    • The original recipe is basic enough to add some of your pantry mix-ins to change it up.
    • You'll love the perfect crunch and great texture.
    • You can turn it into granola clusters.
    • This easy recipe is gluten-free, vegan-friendly, and nut-free for those with allergies.
    • It's only sweetened with maple syrup. 
    • And it stores so well to make enough in advance.

    So, let's look at the ingredients to make this healthy nut-free granola recipe.

    Ingredients & Substitutions

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

    Ingredients to make a nut-free granola recipe at home displayed on a table.
    • Old-fashioned rolled oats: Always use certified gluten-free oats if you need to omit gluten.
    • One apple: this fresh fruit adds natural sweetness. And the soft texture nicely contrasts with the crunchy oats.
    • Sunflower seeds: They add fiber, proteins, healthy fatty acids, and a sweet buttery flavor. Other alternative nutritious seeds are pumpkin and sesame seeds.
    • Large coconut shreds or flakes: They add a delicious crispy texture and naturally sweet flavor.  If allergic to coconut, substitute with pumpkin seeds.
    • Jumbo raisins or chopped dried apricots: Try chopped dates as an alternative.
    • Cinnamon powder: adds a warm and sweet-spicy flavor. Pumpkin pie spice is a great alternative.
    • Sea salt: a pinch or two is enough to contrast the natural sweetness of the granola.
    • Coconut oil: It helps bind the oats and make them beautifully crunchy. Use avocado oil if allergic to coconut.
    • Maple syrup: It adds sweetness and helps create super crunchy granola. You can modify the amount but don't omit it completely.
    • Unsweetened sunflower seed butter adds a delicate taste of creamy roasted sunflower seeds and doesn't overpower the rest of the flavors. You can swap this with creamy almond butter (if you have no nut allergies).

    Check out these baked stuffed apples or these gluten-free baked cinnamon doughnuts for inspiration to use up your bag of oats.

    How to Make Crunchy Granola

    See the full recipe with measurements in the recipe card.

    Oats, seeds, apples, dried fruits, coconut flakes, and spices in a large mixing bowl.

    Step 1: Add all dry ingredients and chopped apples to a large mixing bowl.

    Oats, seeds, apples, dried fruits, coconut flakes, and spices combined in a large mixing bowl.

    Step 2: Stir until everything is well combined.

    Coconut oil poured over an oat mixture in a large mixing bowl.

    Step 3: Stir in the coconut oil.

    Maple syrup poured over an oat mixture in a large mixing bowl.

    Step 4: Then stir in the maple syrup.

    Sunflower seed butter added to an oat mixture in a large mixing bowl.

    Step 5: Add the sunflower butter.

    A sticky oats and seeds mixture with apples and dried fruits in a large mixing bowl.

    Step 6: Combine until all dry ingredients are well coated with the wet ingredients.

    An oat mixture evenly spread over a large prepared baking pan, ready to go into the oven.

    Step 7: Transfer the mixture onto a large lined baking sheet and spread it out evenly.

    A golden brown baked and crunchy granola in a large baking pan.

    Step 8: Bake until golden brown.

    Expert Tips

    • Coat all dry ingredients equally with the wet ingredients to ensure the oat mixture doesn't burn before the granola batch can bake properly.
    • Always spread the granola mixture into an even layer after transferring it to the lined baking pan. This ensures even cooking and crunchiness throughout.
    • Always stir halfway through baking time to help it brown evenly, that is, if you don't want large clusters (see below for granola cluster).
    • Don't bake longer than 30 or 35 minutes—just until it's beautifully golden on top—even if the oats still feel somewhat soft. They will crisp up and brown more as they cool.
    • Let the granola cool completely at room temperature to get deliciously crunchy.
    • Like it extra crunchy? Store in an airtight container in the fridge. It preserves the granola's crunchiness. When ready to serve, use a spoon to break it into smaller pieces. 
    • Large raisins swell in the oven but, once cooled, become deliciously chewy in texture—no need to soak them first.
    A wooden spoon with baked granola resting on a table.

    How to Make Granola Clusters

    This homemade nut-free granola recipe can quickly turn into high-energy snacks when making larger clusters that you can eat straight out of hand, like these amazing healthy oatmeal raisin cookies.

    Here are a few things I do to get it that way.

    A hand holding a brown baked cluster of granola.
    • Don't give the oats any space on the baking sheet.
    • Press the sticky oat mixture down with a spoon into a thin, compact, and even layer. If some parts on the baking sheet are unusually thicker than others, the oats won't brown simultaneously, leaving some oats softer than others.
    • Bake the granola without stirring until beautifully golden on top. 30 to 35 minutes is all you need, turning the pan around halfway through.
    • Always let it completely cool without touching it. The granola further crisps up out of the oven, and it will help the ingredients stick together.
    • Although unnecessary, quick oats lend themselves well to making those large granola clusters.
    • Once cooled, you can break up the layer of granola into smaller clumps.

    Recipe FAQs

    How long does this homemade granola last?

    Up to one week in the fridge when you also use fresh apples.

    If you bake this nut-free granola recipe without fresh apples, you can store it for up to one week in an airtight container in a cool, dry place or up to one month in the fridge.

    How do you store granola so it stays crunchy?

    The best way to keep this delicious granola extra crunchy is to store it in an airtight container in the fridge.

    Then, when ready to serve, use a spoon to break it into smaller pieces. 

    Recommended

    • A hand placing half of an energy ball sprinkled with seeds on a small plate next to other sesame seeds sprinkled energy bites.
      Healthy Energy Balls with dates and oats (GF+7 Variations)
    • A small white plate filled with oatmeal stuffed baked apple and topped with raisins, nuts and syrup.
      Baked Stuffed Apples with Belgian Raspberry Beer
    • A hand holding up a cinnamon sugar-topped donut with a bite in it.
      Gluten-free Baked Cinnamon Donuts (Fun & Easy)
    • A hand holding a large healthy gluten-free oatmeal cookie.
      Amazing Healthy Oatmeal Raisin Cookies

    Don't forget to subscribe to my Monthly Newsletter!

    Your shares and ratings are valuable to me and so much appreciated. It'll help me create more free content you and others can enjoy!


    📖 Recipe

    Baked granola stored in a wide-mouth glass jar.

    The Best Homemade Nut-Free Granola

    Mariska Ramondino
    This is my favorite and the best homemade crunchy nut-free granola recipe with tons of tasty and nutritious ingredients. It's also gluten-free, vegan, and perfect for breakfast or as a snack or dessert topping!
    5 from 3 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Breakfast and Brunch
    Cuisine American

    Equipment

    • 11x7-inch rimmed baking sheet About that size or larger.
    Servings 8 cups (about 1 kg)

    Ingredients
     

    • 3 cups old-fashioned rolled oats (265 grams) use certified gluten-free oats for gluten-free granola
    • 1 apple cored, peeled, and chopped
    • ⅓ cup sunflower seeds (45 grams)
    • 1 cup unsweetened coconut shreds/flakes (20 grams)
    • 1 cup jumbo raisins (177 grams) or Turkish dried apricots, large ones cut in half
    • 1 tablespoon cinnamon powder
    • A generous pinch of salt
    • ½ cup coconut oil melted (90 grams) Use avocado oil if allergic to coconut.
    • 1 cup maple syrup (300 grams) Use only ⅓ cups if you prefer your granola less sweet.
    • ½ cup sunflower (125 grams) You can use almond butter if you have no nut allergies.

    Instructions
     

    • Preheat the oven to 350°F/ 180 °C and line a large rimmed baking sheet with parchment paper.
    • Place the oats, apple, seeds, coconut flakes, raisins, cinnamon powder, and salt in a large bowl. Stir until everything is well combined
      3 cups old-fashioned rolled oats (265 grams), 1 apple, ⅓ cup sunflower seeds, 1 cup unsweetened coconut shreds/flakes, 1 cup jumbo raisins (177 grams), 1 tablespoon cinnamon powder, A generous pinch of salt
    • Pour over the melted coconut oil, maple syrup, and sunflower butter. Stir until all dry ingredients are well coated with the wet ingredients.
      ½ cup coconut oil melted (90 grams), 1 cup maple syrup, ½ cup sunflower (125 grams)
    • Place the granola mixture onto your prepared pan and use a large spoon to spread it in an even layer.
    • Bake for 30 to 35 minutes until golden, stirring halfway through. Take it out of the oven and allow it to cool without touching it allowing it to crisp up.
    • Store the granola in an airtight container in the fridge to keep it extra crispy.

    Notes

    Helpful tips:
    • Coat all dry ingredients equally with the wet ingredients to ensure the oat mixture doesn't burn before the granola batch can bake properly.
    • Always stir halfway through baking time to help it brown evenly, that is, if you don't want large clusters per see (see below for granola cluster).
    • Don't bake longer than 30 or 35 minutes until it's beautifully golden on top, even if the oats still feel somewhat soft. They will crisp up and brown more as they cool.
    • Let the granola cool completely at room temperature to get deliciously crunchy. This is a must. You can even leave it covered on the pan overnight, but not necessary.
    • Like it extra crunchy? Store in an airtight container in the fridge. It preserves the granola's crunchiness. When ready to serve, use a spoon to break it into smaller pieces. 
    • Raisins: Use jumbo raisins. Only have small raisins? Then add them 15 minutes into the baking time (to avoid them from burning). Raisins will puff up in the oven and then shrink back, becoming deliciously chewy. If you want them plumper, soak them before adding them to the oat mixture.
    • For large chunks of granola clusters, spread the granola mixture evenly onto the parchment paper into one thin, compact layer with all the ingredients still sticking together (use the back of a spoon to press it down). Then bake the granola without stirring for 30 to 35 minutes or until golden, turning the pan around halfway through.
    • Always let the baked nut-free granola completely cool without touching it. It further crisps up once out of the oven, and it will help the ingredients stick together.
    • Shelf life: Store it in an airtight container for up to one week in the fridge. If you bake this nut-free granola recipe without fresh apples, you can store it for up to one week in an airtight container in a cool, dry place or up to one month in the fridge.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 0.5cupCalories: 245kcal (12%)Carbohydrates: 30g (10%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 193mg (6%)Fiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 10IUVitamin C: 1mg (1%)Calcium: 64mg (6%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « Healthy Plantain Breakfast
    A Sweet and Spicy Red Pasta Sauce with Creamy Cannellini Beans »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. Let's cook more at home, veggie-rich & eat intuitively!

    Read More →

    Precision Nutrition Coach Badge

    Spring

    • A large wooden bowl filled with fresh and creamy mango avocado salad, onions, cilantro, sunflower seeds and red bell peppers.
      The Best Mango Avocado Salad (Healthy & Nourishing)
    • A small bowl filled with avocado quinoa salad and a creamy lemon dressing on the side.
      Avocado Quinoa Salad with Creamy Lemon Dressing
    • Two black bowls filled with green pea soup, topped with fresh Parsley leaves next to two wooden spoons and more fresh Parsley.
      Protein-rich Green Pea Soup (Vegetarian)
    • Two bowls of asparagus soup topped with avocado, half of a cooked egg and head of an asparagus.
      Healthy Creamy Asparagus Soup (no cream)
    • Jars filled with rhubarb compote.
      Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
    • A piece lifted and taken out of a large ricotta pie.
      Honey Ricotta Pie (no-roll gluten-free pie crust)

    Most popular


    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs in Tomato Sauce
    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings
    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)
    • A close-up of a small bowl with prepared Lupini beans displayed on a charcuterie board.
      How to cook and prepare Lupini Beans
    • Two jars filled with chia pudding, infused with a kiwi sauce, topped with coconut shreds, and slices of fresh kiwi.
      How to make Chia Seed Pudding (plus 5 flavors)
    • An opened cooked platano filled with eggs and seeds next to a green fruit salad.
      Healthy Plantain Breakfast

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.