Nut-Free Granola
Finding hearty, chunky granola that is also nut-free and gluten-free can feel impossible. Luckily, it isn’t too hard to make it yourself. And the best part about making homemade granola is that its 100% customize-able.
When I’m making a new batch of the granola, I start by taking all of my seeds, grains, and nuts out of the pantry. Then I mix and match items to find the perfect mixture for the moment. The recipe that follows is what I decided on today. I’m in the middle of a doctor-mandated elimination diet and am currently not eating any nuts. I had a wild reaction to almonds last week when I went to reintroduce them (a story for another time!) so I needed something nut-free and oat-free. I recently discovered quinoa flakes and heard they make an excellent substitute for oats, so I used those and they worked great!
The thing to remember is that the ingredients are totally open to substitutions, you just want to maintain a ratio of about 5 1/2 cups of dry ingredients to 1 cup wet. You also want to go for a variety of sizes and textures. This will help make the clumps that we love in hearty granola! You’ll want something flaky, and then lots of small things to stick to the flakes. The one thing you do not want to replace in this recipe is chia seeds. They work as a binder and help it all stick together.
I love having granola on hand as something to snack on its own. It also is great topped with hemp milk or as a topper for yogurt and oatmeal in the mornings making a light breakfast. I always keep a few Ball Jars filled with it in the pantry. Enjoy!
Nut-Free Granola
Ingredients:
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 2 1/2 cups quinoa flakes (sub: gf oats)
- 4 tablespoons chia seeds
- 2/3 cup dried apricots, diced (sub: golden raisins, currants, cranberries, etc.)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
Instructions:
How to cook Nut-Free Granola
- Preheat oven to 300 degrees F and line a baking sheet with parchment paper
- Gently pulse pumpkin and sunflower seeds in a small food processor until you have a chunky mixture, add to a large mixing bowl
- To the mixing bowl, add the quinoa flakes (or gf oats), chia seeds, dried fruit, spices, and salt, mix well
- To the mixture, add the maple syrup and coconut oil, mix well
- Spread the mixture evenly on the parchment-lined pan
- Place in the middle rack of an oven for 45 minutes, stirring every 15 minutes for even toasting
- To preserve clumps, press the granola down in an even layer after the final stir
- Remove from oven and let cool for at least 45 minutes to set
- Break apart with hands for bigger chunks or a spoon for smaller chunks
- Store in an airtight container for up to 2 weeks
