Nut-Free Homemade Granola with Yogurt and Fresh Berries

Start your day with this irresistibly crunchy Nut-Free Homemade Granola with Yogurt and Fresh Berries—a wholesome, allergy-friendly breakfast bursting with flavor and texture. This granola recipe skips the nuts and instead incorporates sunflower and pumpkin seeds, along with shredded coconut and a touch of warm cinnamon, all coated in a rich blend of maple syrup and coconut oil for a naturally sweet and golden finish. Paired with creamy Greek yogurt and a vibrant medley of fresh strawberries, blueberries, and raspberries, this dish offers a perfect balance of sweet, tart, and creamy. Ready in just 35 minutes and ideal for meal prep, this granola is a versatile and nutrient-packed option for the entire family. Perfect for breakfast or a healthy snack, it's a nut-free twist on a classic favorite that you’ll love to make and share.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 3 cups Old-fashioned rolled oats
• 1 cup Unsweetened shredded coconut
• 0.5 cup Sunflower seeds
• 0.5 cup Pumpkin seeds
• 0.5 cup Maple syrup
• 0.25 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• 0.25 teaspoon Salt
• 0.5 cup Dried cranberries
• 2 cups Greek yogurt
• 1 cup Fresh strawberries, sliced
• 1 cup Fresh blueberries
• 1 cup Fresh raspberries

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the oats, shredded coconut, sunflower seeds, and pumpkin seeds.

Step 3

In a small saucepan over low heat, combine the maple syrup and melted coconut oil. Stir until the ingredients are well combined and smooth. Remove from heat and stir in the vanilla extract, cinnamon, and salt.

Step 4

Pour the liquid mixture over the dry oat mixture, stirring until everything is well coated.

Step 5

Spread the granola mixture evenly across the prepared baking sheet and bake in the preheated oven for 20-25 minutes, stirring halfway through, until it's golden brown and fragrant.

Step 6

Remove the granola from the oven and let it cool completely on the baking sheet, as it will continue to crisp up.

Step 7

Once cooled, mix in the dried cranberries.

Step 8

To serve, divide the Greek yogurt equally among bowls. Top each serving with a generous helping of the homemade nut-free granola.

Step 9

Finish by adding fresh strawberries, blueberries, and raspberries on top.

Step 10

Serve immediately and store any leftover granola in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(1621.3g)

Amount per serving	% Daily Value*
Calories	3962.7

Total Fat 206.9g	0%
Saturated Fat 111.5g	0%
Polyunsaturated Fat 38.0g
Cholesterol 16.0mg	0%
Sodium 839.6mg	0%
Total Carbohydrate 439.6g	0%
Dietary Fiber 72.5g	0%
Total Sugars 209.1g
Protein 107.0g	0%

Vitamin D 0IU	0%
Calcium 676.6mg	0%
Iron 23.1mg	0%
Potassium 3624.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 10.6%

Carbs: 43.4%