The Best Homemade Nut-Free Granola

Baked granola stored in a wide-mouth glass jar.

5 from 4 votes

The Best Homemade Nut-Free Granola

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free

Servings: cups (about 1 kg)

Calories: 245kcal

Author: Mariska Ramondino

Equipment

11x7-inch rimmed baking sheet About that size or larger.

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 unsweetened sunflower seed butter (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 unsweetened sunflower seed butter (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 let it cool without touching so it can 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.

Nutrition