Nut-Free Homemade Crunchy Granola Mix
Whip up this irresistible Nut-Free Homemade Crunchy Granola Mix and enjoy the perfect start to your day! Packed with wholesome ingredients like old-fashioned rolled oats, shredded coconut, pumpkin and sunflower seeds, and naturally sweetened with maple syrup, this granola is a healthy, allergy-friendly alternative to store-bought options. The warm notes of cinnamon and vanilla elevate the flavor, while dried cranberries and chopped apricots add bursts of tangy sweetness. Expertly baked to golden perfection for a satisfying crunch, this nut-free recipe is quick to prepare and customizable for breakfast, snacks, or on-the-go energy. Perfectly suited for those with nut allergies, it’s delightfully crisp, naturally sweet, and keeps fresh for up to two weeks in an airtight container. Try it topped with yogurt, sprinkled over smoothie bowls, or simply as a snack by the handful!
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Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Dried cranberries
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple syrup
- 0.25 cup Canola oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried apricots, chopped
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the rolled oats, shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and salt. Stir to mix well.
Step 3
In a small saucepan over low heat, combine the maple syrup, canola oil, and vanilla extract. Stir continuously until the mixture is warm and thoroughly combined.
Step 4
Pour the warmed liquid mixture over the dry ingredients in the large bowl. Stir until all the dry ingredients are evenly coated.
Step 5
Spread the mixture evenly across the prepared baking sheet.
Step 6
Bake in the preheated oven for 15 minutes, then remove the baking sheet and stir the granola to ensure even cooking.
Step 7
Return the pan to the oven and bake for another 15 minutes, or until the granola is golden brown and fragrant.
Step 8
Remove from the oven and allow the granola to cool completely on the baking sheet. As it cools, it will become crunchier.
Step 9
Once cooled, stir in the dried cranberries and chopped dried apricots.
Step 10
Transfer the granola to an airtight container for storage. It can be kept at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (805.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3646.5 |
| Total Fat 199.6g | 0% |
| Saturated Fat 64.7g | 0% |
| Polyunsaturated Fat 52.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1272.8mg | 0% |
| Total Carbohydrate 427.9g | 0% |
| Dietary Fiber 64.3g | 0% |
| Total Sugars 214.6g | |
| Protein 73.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.4mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 3390.5mg | 0% |
Source of Calories