Introducing nut free vegan granola. This is my go to granola recipe and I make it often. I love to add it to my chia pudding or smoothie. It has no nuts and is full of nutrients.
I love a good granola recipe. For more yummy granola recipes try my chocolate cashew granola or my chocolate tahini granola.
Why you'll love this recipe
It is easy to make and made in one bowl.
It's made with healthier ingredients.
The recipe is vegan, gluten free and nut free
This granola is much cheaper and has less sugar than store bought granola.
Instructions
Add all ingredients to a bowl and mix until combined.
Add granola to a sheet pan lined with parchment paper and bake.
Let cool and dig in!
Ingredients
- oats
- coconut oil
- maple syrup - sweetens the granola and makes it sticky.
- sunflower seeds
- pumpkin seeds
Substitutions
- sunflower seeds - can be subbed with your favorite nut/seed.
- pumpkin seeds - can be subbed with your favorite nut/seed.
- maple syrup - can be subbed with honey.
Storage instructions
Store the extra granola in a sealed container in your fridge for up to 2 weeks.
Equipment
You just need your oven and a sheet pan for this recipe.
Recipe FAQS
No, maple syrup (or honey) is an essential part of this recipe. Otherwise the granola will fall apart.
Recipe pro-tips
Use a solid coconut oil for this recipe. This is key to making the granola sticky.
Other healthy snacks to try
If you make this Nut Free Vegan Granola, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Try adding this granola to my blueberry chia pudding or my chocolate chia pudding for a balanced breakfast.
nut free vegan granola
Ingredients
- 3 cups rolled oats
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 2-4 tablespoon maple syrup adjust to your sweetness preference
- ½ cup melted coconut oil
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 325 degrees. Mix together all granola ingredients in a large bowl.
- Pour granola into an even layer on a lined sheet pan. Bake for 18-20 minutes.
- Let granola cool for 30-45 minutes before storing. I keep mine in the fridge for 1-2 weeks.
TA says
Quick, easy, and delis!
chelsea g says
absolutely LOVED this recipe !!!
Alastair Goldfisher says
Thanks for the recipe. Much cheaper than store bought and easy too. I think I’d like to experiment to make it more sticky. Maybe by adding dates or more syrup?