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Nut free granola

Nut-Free Granola

I have a nut allergy, so I understand the challenge of finding a granola that doesn’t include nuts. Many shop-brought granolas either contain tree nuts or come with a warning that they may contain nuts. With my nut-free granola, you can enjoy the added crunch without anxiety. You can change this recipe to suit your preferences or enjoy its nutritional benefits just as it is, knowing that it's safe for you to eat.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 25 15g Servings
Course: Breakfast
Cuisine: British
Calories: 71
Ingredients Method

Ingredients
  

  • 140 g Rolled Oats
  • 2 Tsp Ground Cinnamon
  • 45 g Sunflower Seeds
  • 45 g Pumpkin Seeds
  • 40 g Desiccated Coconut
  • 4 Tbsp. Maple Syrup
  • 2 Tbsp Rapeseed Oil
  • Pinch of Salt
  • 50 g Raisins
  • 50 g Dried Cranberries

Method
 

  1. Preheat the oven to 160 ° C (320 ° F). Line a baking sheet with parchment paper.
  2. Combine oats, cinnamon, sunflower seeds, pumpkin seeds, coconut, and a pinch of salt in a large bowl.
  3. Drizzle the maple syrup and rapeseed oil over the mixture and stir until evenly coated.
  4. Spread the mixture in an even layer on the baking sheet. Bake for 12 minutes.
  5. Stir the granola well and return it to the oven. Bake for 12 more minutes until golden brown and crispy.
  6. Let the granola cool completely, then toss it with the raisins and cranberries.
  7. Keep in an airtight container for up to two weeks.