Granola is a tasty, versatile snack — perfect for breakfast, a yogurt topper, or a midday energy boost. But if you have a nut allergy or are cooking for someone who does, store-bought granola can be risky. Fortunately, making your own nut-free granola at home is easy, safe, and just as delicious.
Start with a base of old-fashioned rolled oats, which provide that classic crunch. Next, choose your mix-ins. Instead of nuts, add seeds like sunflower, pumpkin (pepitas), or chia. These give you texture and nutrients without the allergen risk.
Sweeten and bind your granola with a mixture of honey or maple syrup, a bit of oil (like coconut or olive), and a splash of vanilla extract. You can also add a pinch of cinnamon or salt for extra flavor.
Toss everything together in a large bowl until the oats and seeds are evenly coated. Spread the mixture on a baking sheet lined with parchment paper, then bake at 325°F (160°C) for 20–30 minutes. Stir once or twice during baking for even toasting, but don’t overmix if you like clumps.
Once golden and crisp, let it cool completely — this is when it firms up. After that, mix in your favorite dried fruits (like raisins, cranberries, or chopped apricots) or allergy-safe chocolate chips.
Store your nut-free granola in an airtight container for up to two weeks, or freeze it for longer shelf life.
Homemade nut-free granola gives you full control over the ingredients and flavors, while keeping everyone safe from allergens. It’s simple, customizable, and perfect for families, lunchboxes, or allergy-friendly gifts.
