This nut free granola recipe is the perfect topping for yogurt, oatmeal, smoothie bowls + even ice-cream and, because it’s nut free, you can feel good about packing in school lunches too!
Mornings are a hurried affair around this house.
No matter how much I prepare the night before with packed lunches, clothes laid out & bags sitting ready by the door, how early I wake up the house to get a head start on the day – somehow even the most organized of mornings evolves into nothing but a hurried choas.
More often than I’d like to admit, I find myself tossing Carson a banana for breakfast as I rush him out the door on our way to school.
Weekday mornings always leave me feeling like a total hot mess. Which is probably why I work so hard at packing a delicious, healthy lunch to send my kiddo to school with. It’s my way of redeeming myself for the inevitable chaos that was our morning.
One of my favourite go-to’s for healthy morning snack is a little dish of plain old greek yogurt topped with a bit of honey, fruit and of course, some homemade nut free granola.
I’ve been making our own granola for years now – it’s so quick + easy to whip up and makes for the perfect topping for our yogurt, oatmeal, smoothie bowls + even ice-cream!
For all the times I’ve made it, I’m not sure I’ve ever really kept the recipe the same – I love to change things up by adding in dried fruit, nuts + seeds, and even a drizzle of honey or maple syrup, but the same basic recipe always remains the same…
Nut Free Granola Recipe
- 2 1/2 cups coconut
- 2 cups rolled oats
- 1 cup pumpkin seeds
- 1/2 cup hemp hearts
- 2 tbsp coconut sugar (or sugar of choice)
- 2 tsp cinnamon
- 1 tsp sea salt
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup (or honey)
- 2 tbsp sunflower seed butter (or nut butter of choice)
- 1 tsp vanilla extract
Preheat oven to 300ºF. Line a baking sheet with parchment paper or non-stick silicone liner.
In a large bowl, combine the dry ingredients - coconut, oats, pumpkin seeds, hemp hearts, sunflower seeds, sugar, cinnamon, and salt
Melt coconut oil in a small saucepan over low heat, then stir in the maple syrup, sunflower seed butter and vanilla.
Pour the oil mixture over the dry ingredients and stir until fully combined.
Spread granola mixture in an even layer over the prepared baking sheet and bake for 25-30 minutes, stirring halfway.
Once cool, store in an airtight container for up to one month or freeze for up to 2-3 months.
This nut free granola recipe truly makes is the perfect healthy breakfast or snack topping. I just know you’re going to love it as much as we do!
Wishing you SUCH a lovely day!