This Nut-Free Granola is crunchy, chunky, and loaded with healthy ingredients like oats, sunflower butter, sunflower seeds, chia seeds, and dried fruit. Gluten-free, dairy-free, and easy to prepare, this delicious granola is the perfect addition to your breakfast.
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This nut-free granola is perfectly sweet, crunchy, and makes a great addition to your morning routine. Serve it with milk, use it to top a berry and yogurt parfait, or enjoy it on its own!
Looking for other delicious and nut-free breakfast ideas? Try this Berry Chia Seed Pudding, these Gluten-Free Blueberry Muffins, or these Gluten-Free Blackberry Muffins.
What I Love About This Recipe
I've eaten so much of this granola during recipe testing with absolutely zero regrets. Here is why I love it:
- Allergy-Friendly — Not only is this recipe nut-free, it is free of all 9 top allergens, making it an inclusive breakfast or snack to share & perfect for peanut-free schools!
- So Delicious! — Nut-free doesn't mean this granola is lacking flavor. It is crunchy, and has plenty of nutty flavor from the sunflower seed butter. Paired with the sweetness of the raisins and a touch of cinnamon, this granola will be a favorite all around.
For other easy make-ahead breakfasts try this Chickpea Flour Banana Bread or these Lemon Blueberry Overnight Oats!
Ingredients
Sunflower Seed Butter - I used natural, lightly sweetened sunflower seed butter to give this granola a nutty flavor without nuts.
Old-Fashioned Oats - I really like One Degree Organic Sprouted Rolled Oats which I purchase from Costco. Any old-fashioned rolled oats will work. Be sure to select certified gluten-free oats if needed.
Maple Syrup - Liquid sweetener works best in this recipe.
Sunflower Seeds - Use fresh seeds, because old or oxidized seeds can throw off the flavor of the granola.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- If you do not need this recipe to be nut-free, you could substitute almond or peanut butter for sunflower seed butter. I don't have another nut-free seed butter that I know would perform the same in this recipe.
- Agave or honey can be used in place of maple syrup.
- Light olive oil, melted coconut oil, or another neutral flavored cooking can be used in place of avocado oil.
- Chia seeds can be omitted. They are not necessary for the function of this recipe, however; it adds texture, along with extra fiber and omega-3's.
If you try any substitutions in this recipe, please let us know what works in the comments below!
Recipe Variations
- Dried tart cherries, dried blueberries, or cranberries can be used instead of raisins.
- Pepitas, walnuts, or slivered almonds (for those who do not need the granola to be nut-free) can be used in place of sunflower seeds.
How to Make Nut-Free Granola
Step 1: Place the sunflower seed butter, maple syrup, oil, vanilla extract, cinnamon and sea salt in a large mixing bowl and whisk together until smooth.
Step 2: In the mixing bowl with the sunflower seed butter mixture, add the oats, raisins, chia seeds, and sunflower seeds. Fold with a rubber spatula until everything is evenly coated.
Step 3: Spread the granola mixture evenly on a parchment paper-lined sheet pan and use a piece of parchment paper to firmly and evenly pack the granola to about ¼-inch thick. It is important to ensure the granola is even throughout and tightly packed.
Step 4: Place the granola in an oven preheated to 325 F and bake for 20-25 minutes, or until it is lightly toasted (there will be some variation in cook time based on the pan size and how thin the granola is spread). Remove it from the oven and allow it to cool fully on the pan. Once cooled break the granola up into bite-sized clusters.
Commonly Asked Questions
Store granola in a large jar or airtight container at room temperature for up to 1 week. The granola will be safe to consume for longer, but may start to lose its crunch the longer it is stored.
The time required to bake the granola will depend on how thick the granola is spread and packed. For consistency, aim for a thickness of about ¼-inch. If you are using a full sheet pan, do not pack the granola all the way to the edge of the pan or it will be too thin and likely burn towards the edges.
It can be difficult to tell if the granola is done based on color, since the sunflower seed butter will give it a brown color from the get-go. The finished granola will have a slightly more toasted color but should not be dark brown. It is better to under-bake the granola than to over-bake it. Once the granola has cooled entirely, taste it and asses the level of crunch. If it is not crunchy enough, you can always return it to the oven and bake for an extra 5 minutes or so. This can be done when the granola is whole or broken into pieces.
Bake time will vary based on how thick the sheet of granola is.
To avoid burning your granola: Spread the granola evenly and aim for thickness of about ¼-inch.
Check the granola right at 20 minutes to ensure it does not get over done. It can always be returned to the oven if it is not crunchy enough.
If you know your oven heats unevenly, rotate your pan 180 degrees after about 12 minutes.
Use an internal oven thermometer to ensure your oven is keeping the correct temperature.
Dietitian Notes
- Each serving contains 7 grams of fiber - almost ⅓ of your daily fiber needs!
- This granola contains nutrients like magnesium, manganese, copper, selenium, folate, phosphorus, and zinc.
- Each serving has 11 grams of protein and plenty of healthy fats. Pair it with some Greek yogurt for a macronutrient balanced meal.
Recipe Tips
- Spread the granola evenly to ensure even cooking. Rotate your pan halfway through if you know your oven heats unevenly.
- Pack the granola tightly to get the best clusters.
- If your granola is spread thinly, it will cook quicker so keep an eye on it. When I packed my granola tightly to an even thickness of about ¼-inch, it took about 24 minutes to bake.
- Allow the granola to cool completely on the pan before breaking it up. The granola will be soft until completely cooled.
- If your granola is not crunchy enough once it has cooled, you can always return it to the oven and bake for another 5 minutes or until it dries out adequately. Remember it will not be crunchy until fully cooled.
Try These Other Healthy Breakfast Ideas
Looking for other tasty recipes? Here are a few you might like:
Did you try this Nut-Free Granola?
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📖 Recipe
Nut-Free Granola
Equipment
- Mixing bowl
- Whisk
- Rubber Spatula
- Sheet pan
- Parchment paper
Ingredients
- ½ cup Sunflower seed butter natural, lightly sweetened (135 g)
- ⅓ cup Maple syrup
- ¼ cup Avocado oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Sea salt
- 3 cups Old-fashioned rolled oats gluten-free if needed - I used One Degree Organic Sprouted Rolled Oats (345 g)
- ⅓ cup Raisins or any dried berry (60 g)
- 2 tablespoon Chia seeds (25 g)
- 2 tablespoon Sunflower seeds or pepitas (20 g)
Instructions
- Preheat the oven to 325 F. Line a sheet pan with parchment paper and set aside.
- Place the sunflower seed butter, maple syrup, oil, vanilla extract, cinnamon and sea salt in a large mixing bowl and whisk together until smooth.
- In the mixing bowl with the sunflower seed butter mixture, add the oats, raisins, chia seeds, and sunflower seeds. Fold with a rubber spatula until everything is evenly coated.
- Spread the granola mixture evenly on the lined sheet pan and use a piece of parchment paper to firmly and evenly pack the granola to about ¼-inch thick. It is important to ensure the granola is even throughout and tightly packed.
- Place the granola in the oven and bake for 20-25 minutes, or until it is lightly toasted (there will be some variation in cook time based on the pan size and how thin the granola is spread). Remove it from the oven and allow it to cool fully on the pan. Once cooled break the granola up into bite-sized clusters.Note on Bake Time: For my oven, 24 minutes was about perfect when using a smaller pan and an even thickness of ¼-inch. When I used a larger pan and spread the granola slightly thinner, I only baked the granola for 22 minutes. You can always return the granola to oven if it is not crunchy enough once cooled.
Notes
-
- Spread the granola evenly to ensure even cooking. Rotate your pan halfway through if you know your oven heats unevenly.
-
- Pack the granola tightly to get the best clusters.
-
- If your granola is spread thinly, it will cook quicker so keep an eye on it. When I packed my granola tightly to an even thickness of about ¼-inch, it took about 24 minutes to bake.
-
- Allow the granola to cool completely on the pan before breaking it up. The granola will be soft until completely cooled.
-
- If your granola is not crunchy enough once it has cooled, you can always return it to the oven and bake for another 5 minutes or until it dries out adequately. Remember it will not be crunchy until fully cooled.
foodbornewellness.com says
Addictively good!