The Best Homemade Nut-Free Granola Recipe

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.

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!

For a more nutty bite, try my toasted and crunchy steel-cut oats granola.

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.

• 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.

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

Step 2: Stir until everything is well combined.

Step 3: Stir in the coconut oil.

Step 4: Then stir in the maple syrup.

Step 5: Add the sunflower butter.

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

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

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.

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.

• 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

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