By ElaVegan

This homemade nut-free granola recipe is incredibly tasty and a budget-friendly alternative to store-bought granola. It’s perfect for breakfast (e.g. sprinkled over yogurt, oatmeal) or as a crunchy snack! This muesli is not only nut-free, but it’s also gluten-free, vegan (dairy-free), oil-free, refined sugar-free, healthy, and easy to make!

gluten-free-homemade-nut-free-granola-on-a-baking-tray
  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

Dry Ingredients

  • 2 cups rolled oats gluten-free if needed (220 g)
  • 1/2 cup sunflower seeds (*see recipe notes) (70 g)
  • 1/2 heaped cup shredded unsweetened coconut (50 g) (*see recipe notes)
  • 1/2 tsp cinnamon
  • 1/3 tsp sea salt
  • 1/3 tsp cardamom (optional)
  • 1/4 tsp ground ginger

Wet Ingredients

  • 1 cup dried fruit (*see recipe notes)
  • 1/4 cup + 1 tbsp maple syrup (*see recipe notes) (100 g)
  • 1/4 cup sunflower seed butter (*see recipe notes) (60 g)
  • 1/2 tsp vanilla extract

Preparation

  1. Line a large baking sheet with parchment paper and preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Add all dry ingredients into a big bowl and stir with a spoon.
  3. Next, add dried fruit of choice (check the recipe notes below for options), maple syrup, sunflower seed butter, and vanilla extract. Stir with a spoon until all dry ingredients are coated and everything is well mixed.
  4. Transfer the mixture onto the lined baking sheet and spread it out evenly.

  5. Bake in the oven for about 20 minutes, stirring halfway through. Then gently press the stirred granola down with a wooden spoon (or spatula) so that it sticks together.

  6. Check after 16-18 minutes if the granola is already lightly brown. Watch it closely, to avoid burning. Remove the baking sheet from the oven.

  7. Let it cool completely without touching it. Once it gets cooler the granola will crisp up. Store in air-tight containers.

  8. Enjoy your homemade nut-free granola with plant-based milk or use it to make these delicious GRANOLA CUPS.

 Notes:

You can use pepitas (pumpkin seeds) if you are allergic to coconut.

You can use nuts of choice (if not nut-free) instead of sunflower seeds.

Dried fruit: I used 1/4 cup raisins, 1/4 cup chopped apricots, 1/4 cup white mulberries, 1/4 cup dried goji berries. Feel free to use any dried fruit of choice, e.g. cranberries, chopped dates, mango, etc.

You can use agave syrup or rice malt syrup instead of maple syrup.

You can use nut-butter of choice (e.g. cashew butter, coconut butter, almond butter, etc.) if not nut-free.

Recipe makes 12 servings (1/3 cup each). Nutrition facts are for one serving.

This recipe was republished with permission from ElaVegan. Find the original recipe here.

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