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)
- 1/4–1/2 cup maple syrup (see Note 2)
- ½ cup dried cranberries
- ¾ cup dried apple rings, chopped
- Pre-heat oven to 150˚C (fan-forced) and line a large baking tray with baking paper
- In a big bowl add all of the ingredients EXCEPT for the dried fruit and mix really well
- 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
- Once golden remove from the oven and stir through dried fruit. Cool and store in an airtight container (see note 3)
- 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.
- 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).
- 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.
Keywords: granola, breakfast food, homemade granola, crunchy granola recipe