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
Ingredients
- 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
Instructions
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Preheat oven to 300ºF. Line a baking sheet with parchment paper or non-stick silicone liner.
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In a large bowl, combine the dry ingredients - coconut, oats, pumpkin seeds, hemp hearts, sunflower seeds, sugar, cinnamon, and salt
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Melt coconut oil in a small saucepan over low heat, then stir in the maple syrup, sunflower seed butter and vanilla.
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Pour the oil mixture over the dry ingredients and stir until fully combined.
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Spread granola mixture in an even layer over the prepared baking sheet and bake for 25-30 minutes, stirring halfway.
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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!
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Lately I’ve been totally hooked on home made granola, I can’t wait to give this recipe a try!
Us too! We always have a batch on the go to snack on. Hope you love it as much as we do Emily!