Nut-Free Granola

This easy method is a great way to make Nut-Free Granola to share with the kids, and it’s nutritious and easy to chew. It’s great with yogurt, with milk, or as a topping for oatmeal.

Nut-Free Granola

Homemade granola is a staple in our house. It goes so well with yogurt and it stores super well in the fridge, so we try to make a batch about once a month. But for a while when my first child was new to solids, I wasn’t comfortable giving it to her since I worried that it would be too crunchy. Enter: this granola recipe!

The secret to this granola recipe is I use small seeds, which aren’t as crunchy as chopped nuts. It’s great since it’s safe for schools that have nut-free food requirements and it’s just delicious.

This granola is made with a variety of wholesome ingredients, with some oil and a liquid sweetener to help create a nice texture for the finished granola. And for younger toddlers, you can even grind up the finished granola in a food processor so it’s even easier to chew—just like granola “sprinkles“! Prepared this way, the granola softens nicely in yogurt (or milk), making it perfect for younger eaters. It also sticks onto yogurt really well, so it’s pretty easy for toddlers to eat with a spoon.

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe so you know what to have on hand and ready to go.

• Rolled oats: These are sometimes called “old-fashioned” oats at the store and are the classic type used in granola.
• Small seeds (such as chia seeds, ground flaxseeds, sunflower seeds, hemp seeds, and/or sesame seeds):
• Honey (or maple syrup): You can use either of these as you prefer. Honey will make a slightly crunchier granola.
• Canola oil (or coconut or avocado oil): A neutral-flavored oil helps the oats have enough moisture to toast and crisp up slightly during baking.
• Vanilla extract: Pure or artificial vanilla extract adds lovely flavor to this granola recipe.
• Cinnamon: I love adding cinnamon to my granola, especially since it pairs so well with the vanilla flavor.
• Dried fruit: You can stir dried fruit into the granola once it’s fully baked, if you’d like.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and the timing.

1. Add the dry ingredients to a medium bowl.
2. Add the wet ingredients. (Warm the honey, if using, as needed if it’s hard to pour.) Stir well to combine thoroughly.
3. Spread mixture onto a rimmed baking sheet.
4. Bake.

How to Serve Granola

You can serve granola on top of or mixed into yogurt, with a little milk, or as a standalone snack. For younger toddlers, you can grind or crush it up slightly, and/or let it sit a little in yogurt or milk so it softens and is easy to chew.

How to Store

We keep our granola in quart-size mason jars in the fridge and it can stay fresh for up to a month. You can also put half of the batch into a freezer bag and store it in the freezer for up to 3 months to ensure it stays fresh. (We tend to eat it pretty quickly in our house!)

This recipe is also easy to gift since it can be mailed or shared with others really easily. (Consider adding a bag of it to a Meal Train for a family with an illness or new baby.)

Best Tips for Success

• Use a mix of small seeds to ensure the granola doesn’t include choking hazards for toddlers. You can also use all one type of seed if you prefer.
• Use gluten-free oats as needed to make this gluten-free.
• Use honey (over age 1 only) or maple syrup as the sweetener.
• Let cool fully before storing.
• Stir in dried fruit after baking if desired.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share.

• Preheat the oven to 325 degrees F.

• Warm the honey and the oil in a glass measuring cup or bowl until easily pourable, about 15-30 seconds in the microwave. Add to a medium bowl with the rest of the ingredients and stir well to combine.

• Spread mixture onto a rimmed baking sheet and bake for 25-30 minutes, stirring every 10 minutes and removing the pan as soon as the granola starts to brown deeply. 

• Let cool and serve or store.

• Store in airtight containers in the fridge for up to 1 month or in freezer bags in the freezer for up to 3 months.
• Use a mix of small seeds to ensure the granola doesn’t include choking hazards for toddlers. You can also use all one type of seed if you prefer.
• Use gluten-free oats as needed to make this gluten-free
• Use honey (over age 1 only) or maple syrup as the sweetener.
• Let cool fully before storing.

Calories: 263kcal, Carbohydrates: 28g, Protein: 5g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 6mg, Potassium: 174mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 2mg

This recipe was first published June 2018.