There are times when I go out for breakfast or brunch and I look wistfully at the pretty bowls of porridge and granola around me and then check the menu hoping that the dish is nut free.

It never is.

Cue the violins.

I have resigned myself to the fact that granola is something I can only really enjoy if I make it at home and make it nut free.

So, that is exactly what I have done.

But to be honest, it is not that big of a drainer, because making homemade granola myself means I can add all of the stuff I like, rather than what normally happens with a store bought version, where you end up picking out the stuff you don’t like.

This nut free granola recipe is also super easy to make – it really only involves 3 steps (mix, bake, add fruit) and it lends itself well to doubling and tripling the quantities so you can have a big batch on hand or turn it into edible gifts.

Glass bowl filled with nut free granola ingredients: oats, pumpkin seeds, coconut flakes, sesame seeds and flax seeds. In the background is a bottle of extra virgin olive oil and a bottle of maple syrup.


Glass bowl filled with nut free granola ingredients: oats, pumpkin seeds, coconut flakes, sesame seeds and flax seeds. Maple syrup is being poured into the mixture.


A person is mixing the nut free granola ingredients in a glass bowl.


Muesli vs Granola

A common question that pops up whenever I talk about this recipe is: what is the difference between muesli and granola?

Well, both traditionally contain oats, nuts, seeds and fruit but the key difference that makes muesli, muesli and granola, granola is the cooking.

Muesli is typically a mix of uncooked ingredients; whereas granola is baked – often with the addition of some sort of binding agent (e.g. olive oil, coconut oil, honey, maple syrup, egg).

You tend to eat muesli cold by adding milk or yoghurt or hot by cooking it on the stove like porridge. Whereas granola is typically eaten cold. 


Other nut free granola FAQ

Is this recipe only suitable for nut allergies?

As well as being nut free, this is a naturally vegan granola and is also dairy free.

How long does the granola keep?

If you are storing in an airtight container, this nut free granola recipe will keep for around 3 weeks. TBH you will probably have eaten it all before then!

Do I have to follow the recipe exactly or can I make some changes?

Because this isn’t a recipe for a baked product like a cake or muffin, there isn’t much ‘science’ in the recipe that could produce a food fail if you wanted to change things up!

Other ingredients you might like to add to give the texture of nuts include:

  • Sunflower seeds
  • Chickpeas
  • Chocolate chips (add these with any fruit after baking, unless you have specifically bought baking chocolate chips!!)

Other ‘binding agents’ you might like to use instead of olive oil and maple syrup:

  • Coconut oil
  • Butter
  • Egg (white or whole, but if using the whole egg, your granola might have yellow bits in it from the cooked egg yolk)


baking tray of nut free granola with white spoon resting on tray

NB: the above image is from an old batch I made where I had a bit of a food fail – you can read what happened here.


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baking tray of nut free granola with white spoon resting on tray

Nut Free Granola

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  • Author: Nina Mills
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Category: Breakfast
  • Cuisine: Western


Nut allergies and granola don’t mix. Which is why I have created a simple nut-free granola recipe.


  • 3 cups oats
  • 1 cup pumpkin seeds
  • 1 cup coconut flakes (see Note 1)
  • 2 tablespoons flax seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons olive oil (whatever intensity of flavour you prefer)
  • 1/41/2 cup maple syrup (see Note 2)
  • ½ cup dried cranberries
  • ¾ cup dried apple rings, chopped


  1. Pre-heat oven to 150˚C (fan-forced) and line a large baking tray with baking paper
  2. In a big bowl add all of the ingredients EXCEPT for the dried fruit and mix really well
  3. Spread granola out evenly on the lined baking tray and then bake in the oven for 25-35 minutes (this will depend on your oven), checking every 10 minutes to make sure the edges aren’t burning – I like to stir the granola each time to make sure everything gets golden evenly
  4. Once golden remove from the oven and stir through dried fruit. Cool and store in an airtight container (see note 3)


  1. As much as I don’t buy into all of the health food BS, I really like the Macro Coconut Flakes for this recipe. The big shards of coconut give an amazing flavour and texture that you don’t get from shredded or desiccated coconut. Proceed only if a stop in the health food section of the supermarket is not triggering or feels too diet-y for you.
  2. The amount of maple syrup you add is entirely up to your taste. I don’t add any other sweet ingredients to my granola (e.g. berries, sweetened yoghurt etc) so I tend to make my granola a little sweeter to balance the tartness of the Greek yoghurt I eat it with (my absolute favourite is Procal Greek Yoghurt).
  3. Leave to cool completely or for at least an hour before sealing the container to ensure the granola dries out and doesn’t become soggy.
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baking tray of nut free granola with white spoon resting on tray


A blue bowl sitting on a grey striped tea towel is half filled with nut free granola and half filled with thick Greek yoghurt.


what are your favourite additions to granola?


Originally published September 2017, updated September 2018