Granola is the perfect snack. It’s crunchy, sweet, salty, and portable, making it the perfect grab-and-go breakfast or snack between classes. Sure, it’s easy to buy granola at the grocery store, but if you can’t eat nuts, there are far fewer options. It’s super easy to make nut-free granola at home, and doing so allows you to customize the recipe to suit your tastes!
Luckily for you, I have invested a lot of time perfecting my granola recipe. I combined this recipe with this one and added a few of my own twists, and I think I’ve reached the perfect granola formula.
My favorite part of making granola at home is that you can customize the recipe to make it exactly what you want. I chose to swap the nuts that you find in most recipes for more seeds, because I have a lot of friends with nut allergies and I personally find nuts to be hard on my stomach, but you can definitely add them if you want to.
I hope you try this recipe and put your own spin on it — post a picture on Instagram and tag me (@mylifeinsalad) so I can take your suggestions next time I make granola!
#SpoonTip: Set some of your granola aside to coat with dark chocolate for a healthier dessert option that tastes indulgent AF.
Nut-Free Maple Granola
Ingredients
Instructions
Preheat your oven to 400° and mix all of your dry ingredients (oats, seeds, quinoa, coconut) and spices (salt, pepper, cinnamon, maple sugar) in a large mixing bowl.
Add your wet ingredients and stir together until everything is evenly mixed.
Spread the granola onto a sheet pan in an even layer and bake for 20 minutes.
Remove from the oven, stir the granola, and put it back in for another 15-20 minutes or until the coconut is golden brown.
Wait until it cools completely, break into bite-sized pieces, and enjoy!