Nut-Free Granola With Honey
As much as I love making brown butter banana bread, blueberry chocolate chip muffins, or strawberry baked oatmeal for breakfast, sometimes I just want something that’s ready to go. And that’s where nut-free granola comes in! Stored in a container with a tight-fitting lid this granola will stay fresh at room temperature for up to a month!
The beauty of this recipe is that it’s totally customizable and it’s healthier than anything pre-made in a store. You can change the seeds and the dried fruit to suit whatever you like or have on hand, plus, the honey adds a light sweetness and the sesame oil gives it a toasty flavor that I love. My favorite way to eat it is sprinkled over thick plain Greek yogurt. Make a batch and watch as it becomes a regular addition to your breakfast table!
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💞 Why You’ll Love This Recipe
✔️ It’s a versatile treat that will elevate your breakfast game.
✔️ Nut-free granola is easy to make with simple ingredients.
✔️ It’s a wholesome upgrade to store-bought cereal.
📋 Ingredients For Nut-Free Granola
Ingredient Notes
- Rolled Oats—Use old-fashioned rolled oats for the best texture.
- Seeds—Raw and unsalted seeds are ideal for this recipe.
- Shredded coconut—Use unsweetened shredded coconut for healthier granola.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Rolled Oats—Use gluten-free oats if needed.
- Seeds—Use any seeds you like or have on hand.
- Shredded Coconut—Omit if you don’t like coconut.
- Honey—Maple syrup can be used as a vegan alternative.
- Sesame Oil—Swap with coconut oil or something like walnut oil.
- Dried Fruit—Feel free to use any combination or single type of dried fruit you prefer.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Nut-Free Granola
STEP 1—In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, and shredded coconut and stir.
STEP 2—Pour in the honey and sesame oil, and stir well to ensure all ingredients are evenly coated.
STEP 3—Transfer the mixture to a large parchment paper-lined baking dish and spread it into an even layer using a rubber spatula or wooden spoon.
STEP 4—Bake the granola until toasted, stirring halfway. Cool completely on a wire rack, then stir in the dried fruit. Store in a container with a tight-fitting lid for up to one month.
🗣 Expert Tips
1. Rolled oats give the best texture for homemade granola. Quick-cooking oats may become too soft during baking.
2. Keep an eye on the granola during the last few minutes of baking to prevent over-browning or burning.
3. Let the granola cool completely before adding the dried fruit and storing it. This will help keep it crunchy.
📝 Recipe Notes
- Make sure to use raw seeds for this recipe. Roasted seeds will burn before the granola is finished toasting.
- Feel free to experiment with different seed and dried fruit combinations to create your ideal granola blend.
- For extra flavor, stir in a teaspoon or two of cinnamon or homemade chai spice with the seeds.
- Store the cooled granola in a large jar or airtight container with a tight-fitting lid at room temperature for up to one month.
🙋♀️ Recipe FAQ
Homemade granola can be gluten-free if it is made with gluten-free ingredients. Rolled oats are naturally gluten-free, but they are sometimes processed in facilities that also handle gluten-containing grains, which can lead to cross-contamination. To make sure your homemade granola is gluten-free, choose certified gluten-free oats and double-check the labels on all other ingredients for potential gluten sources.
Granola can taste bitter for a few reasons. One possibility is that the ingredients have become over-toasted or burnt during baking. To avoid this, ensure you monitor the granola closely during baking and stir it regularly. Another potential cause of bitterness is the use of certain oils, such as unrefined oils, which may have a stronger or more bitter taste. Using a mild-flavored oil can help prevent bitterness. Lastly, if you’ve added any spices or extracts to your granola, make sure they are fresh, as old or expired ingredients can develop a bitter taste.
Oil is added to granola for several reasons. First, it helps to create a crispy texture by helping the ingredients cook evenly and become golden brown during baking. Second, oil serves as a binder that helps the granola ingredients stick together and form clusters. Finally, oil can add flavor to the granola, depending on the type you choose. For example, sesame oil can impart a subtle taste, while a neutral oil like canola or grapeseed oil will not affect the flavor.
🥣 More Breakfast & Brunch Recipes
Did you make this nut-free granola recipe? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Nut-Free Granola With Honey
Special Equipment
- 1 4.5 quart (17.25 x 10.75-inch) oven-safe baking dish or 9 x 13 (23 x 33-inch) oven safe baking dish
- Parchment paper
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons or digital kitchen scale
- Wire cooling rack
Ingredients
- 2 cups rolled oats, also called large flake oats
- ½ cup pumpkin seeds, raw, unsalted
- ½ cup sunflower seeds, raw, unsalted
- ½ cup sesame seeds, raw
- ¼ cup flax seeds
- ½ cup shredded coconut, unsweetened
- ½ cup honey
- ¼ cup sesame oil
- 1 cup dried fruit, such as cranberries, apricots, raisins, or dates
Looking for ingredient notes, substitutions, or step-by-step photos? Scroll up in the post for tips and images.
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking dish with parchment paper (a 4.5-quart Pyrex glass baking dish is recommended) and set aside.
- In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, and shredded coconut.
- Pour in the honey and sesame oil, and stir well to ensure all ingredients are evenly coated.
- Transfer the oat mixture to the prepared baking dish and spread it into an even layer using a rubber spatula or wooden spoon.
- Bake the granola in the preheated oven for 15 minutes. Then, remove the dish from the oven, stir the granola, and spread it into an even layer again. Return the dish to the oven and bake for an additional 13 to 15 minutes.
- After baking, check the granola for even toasting. If some areas are still pale, stir and bake for another 3 to 5 minutes. Otherwise, remove the granola from the oven and let it cool completely on a wire rack.
- Once the granola is completely cooled, mix in the dried fruit. Store the granola in a large jar or airtight container with a tight-fitting lid at room temperature for up to one month.
Recipe Notes
- Make sure to use raw seeds for this recipe. Roasted seeds will burn before the granola is finished toasting.
- Feel free to experiment with different seed and dried fruit combinations to create your ideal granola blend.
- For extra flavor, stir in a teaspoon or two of cinnamon or homemade chai spice with the seeds.
- Store the cooled granola in a large jar or airtight container with a tight-fitting lid at room temperature for up to one month.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
