Start your day with a wholesome crunch from this Nut-Free Granola. Mix hearty oats, coconut, dried fruit, and a touch of natural sweetness to create a golden, toasty blend that’s both satisfying and allergy-friendly. Enjoy it with milk, layer it into yogurt parfaits, or simply snack on it by the handful for a nutritious boost anytime of day. Enjoy the comforting taste of oatmeal in another breakfast favorite with my Greek Yogurt Oatmeal Pancakes recipe.
Celebrate the weekend with some more of my autumn brunch favorites like my Apple Cinnamon Waffles and Pink Beet Pancakes.
Ingredients
Find below the list of ingredients I used to make my Nut Free Granola.
- Rolled Oats
- Milled Flax Seed
- Unsweetened Shredded Coconut
- Vanilla Protein Powder
- Ground Cinnnamon
- Ground Nutmed
- Salt
- Liquid Honey (or melted creamed honey)
- Coconut Oil
- Dried Fruit (prunes, craisins, raisins, or other)
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Rolled Oats → Use quinoa flakes or puffed rice for a lighter texture.
- Milled Flax Seed → Swap with chia seeds, hemp hearts, or sunflower seed meal.
- Shredded Coconut → Replace with pumpkin seeds or extra oats if you prefer no coconut.
- Protein Powder → Use plain, chocolate, or plant-based protein powder; omit if desired.
- Honey → Swap with maple syrup, agave nectar, or date syrup for a vegan option.
- Coconut Oil → Replace with olive oil, avocado oil, or melted butter.
- Dried Fruit → Use raisins, dried blueberries, chopped figs, or even freeze-dried fruit for crunch.
Variations
- Seedy Crunch → Add sunflower seeds, pumpkin seeds, or sesame seeds for extra texture.
- Chocolate Lover’s → Stir in mini chocolate chips after baking and cooling.
- Spiced Granola → Add cardamom, ginger, or cloves for a warming spice blend.
- Tropical Blend → Mix in dried pineapple, mango, and banana chips.
- Breakfast Boost → Add puffed quinoa or buckwheat groats for more crunch.
- Dessert Twist → Use cocoa powder in place of protein powder and add coconut flakes + dried cherries.
How to make Nut Free Granola
Preheat the oven to 325F and line a baking tray with parchment paper.
- Combine in a large bowl, the oats, milled flax, coconut, protein powder, cinnamon, nutmeg, and salt. Stir to combine. Stir in the dried fruit.
- Melt down the coconut oil and pour it over the oats mixture. Pour in the melted honey. Stir the granola mixture well until there are no more loose dry ingredients.
- Transfer the granola mixture to the prepared lined baking tray. Spread it out, as evenly as possible for even baking. Place in the preheated oven for 15 minutes.
- Gently flip over the baking granola, moving it around carefully in order to keep more of the bigger clusters intact. Return to the oven for 10-15 minutes or until golden brown.
Remove the tray from the oven and let the Nut Free Granola cool down completely. Notice that it will harden as it cool. Transfer to an airtight container to make it last throughout the week.
Storage
Store the cooled nut-free granola in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place away from moisture to maintain its crunch. Freeze it in a freezer-safe bag or container for up to 3 months, and let it come back to room temperature before serving.
Recipe
Nut Free Granola
Equipment
- Baking Sheet Pan
Ingredients
- 2 cups Rolled Oats
- ¼ cup Milled Flax Seed
- ½ cup Unsweetened Shredded Coconut
- ½ cup Vanilla Protein Powder
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- ½ cup Liquid Honey
- ⅓ cup Coconut Oil
- 1 cup Dried Fruit
Instructions
- Preheat the oven to 325F and line a baking tray with parchment paper.
- Combine in a large bowl, the oats, milled flax, coconut, protein powder, cinnamon, nutmeg, and salt. Stir to combine. Stir in the dried fruit.2 cups Rolled Oats, ¼ cup Milled Flax Seed, ½ cup Unsweetened Shredded Coconut, ½ cup Vanilla Protein Powder, 2 teaspoon Cinnamon, ¼ teaspoon Nutmeg, ¼ teaspoon Salt, 1 cup Dried Fruit
- Melt down the coconut oil and pour it over the oats mixture. Pour in the melted honey. Stir the granola mixture well until there are no more loose dry ingredients.½ cup Liquid Honey, ⅓ cup Coconut Oil
- Transfer the granola mixture to the prepared lined baking tray. Spread it out, as evenly as possible for even baking. Place in the preheated oven for 15 minutes.
- Gently flip over the baking granola, moving it around carefully in order to keep more of the bigger clusters intact. Return to the oven for 10-15 minutes or until golden brown.
- Remove the tray from the oven and let the Nut Free Granola cool down completely. Notice that it will harden as it cool. Transfer to an airtight container to make it last throughout the week.
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