Nut-Free Granola

5 from 1 vote

This Nut-Free Granola is crunchy, chunky, and loaded with healthy ingredients like oats, sunflower seed butter, sunflower seeds, chia seeds, and dried fruit. This delicious granola is gluten-free, dairy-free, and easy to prepare, making it the perfect addition to your breakfast.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 384kcal

Author: Amanda McGillicuddy

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

Scroll up for ingredient notes, recipe tips, and possible substitutions.

- 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.

Storage: 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.

Nutrition