Nut free granola is healthy, sweet, and crunchy, bursting with protein and plenty of dried fruit to round out the flavors.
I love granola. Granola makes me happy. Like really, really happy. Happier than Gallagher at at farmer’s market. Happier than a camel on Hump Day. Happier than the Pillsbury Doughboy going to a baking convention. Happy, happy, happy!
Now that I’ve given you enough pop culture “happy” references to get through the day, let’s move onto the good stuff.
The granola! I love granola because it’s such a healthy snack option. Granola is packed with nutrition and pairs well with so many things that it’s a perfect add-in. My boys eat granola by the hand full for a quick pick-me-up in between activities. I like to munch on granola in vanilla yogurt for a healthy snack, or with a small splash of milk for breakfast. Granola is also fantastic sprinkled over frozen yogurt or ice cream for a healthy-ish dessert.
Versatility, baby! Granola’s got it.
I make granola about once a month, so the recipe is always evolving based on what I have on hand to toss into the mix. My current favorite incarnation is this Protein Packed Nut Free Granola because it’s crunchy, sweet, a little salty, and loaded with nutritious seeds and dried fruit. I can’t. get. enough. The Baby eats this granola by the fistful, which is evident by the number of oat flakes that I sweep off the floor each day.
I don’t mind the extra clean up because I can feel good knowing that the Sons can grab a healthy, nut free snack that doesn’t involve opening a box.
Believe me when I tell you that four growing boys are always a little bit peckish. Like, they are never full! Having a couple of jars of nut free granola on hand helps to curb their hangries so that I can get out of the kitchen and take a run. Or read a non-school related book. Or knock out a few episodes of Beauty and the Beast or Arrow off my DVR. You know, important Me Time stuff!
So I guess you could say that Nut Free Granola is all about me?
Nevermind.
Make the granola, put your feet up, and relax a bit. Have a little Me Time!
Just don’t tell me if Vincent gets his memory back and remembers that he loves Kat. And whatever you do, don’t tell me if Oliver Queen ever realizes that he’s totally in love with Felicity Smoak even though he still pines for Shadow from The Island. Somethings are better for a girl to find out on her own time.
Enjoy this nut free, healthy granola snack!
♥♥♥
Kirsten Kubert
Yields 3 quarts
Golden, sweet, and crunchy granola that’s simply bursting with protein and plenty of dried fruit to round out the flavors.
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2/3 C. honey (or Agave syrup)
- ½ C. unsalted butter
- ¼ C. canola oil
- 1 tsp. vanilla
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 6 C. rolled oats
- ½ C. toasted wheat germ
- ½ C. flax seeds
- ½ C. lightly salted sunflower seed kernels
- ½ C. lightly salted pumpkin seed kernels
- 1 ¼ C. bite-sized dried fruit (mix it up: raisins, cranberries, cherries, apricots, etc.)
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats, or spray well with cooking spray.
- Add the honey, butter, and canola oil to a medium saucepan. Warm over low heat, until the butter is melted; whisking periodically to blend (emulsify) the butter and oil into the honey. Remove from heat. Whisk in the vanilla, salt, and cinnamon until combined. Set aside to cool slightly.
- Pour the oats, wheat germ, flax seeds, sunflower kernels, and pumpkin kernels into a large bowl. Toss with clean hands to combine. Pour the honey spice mixture over the oat mixture. Stir with a rubber spatula while pressing against the sides of the bowl to ensure that liquids evenly coat the oat mixture. Once coated, divide the oat mixture between the two prepared baking sheets, spreading it into a thin layer in the pans.
- Bake for 20 to 25 minutes, stirring every 10 minutes, until the granola is toasted, dry, and golden brown. Stirring is important for even toasting, and to keep the granola from becoming adhered to the pans.
- Remove the granola from the oven (do not stir yet) and cool completely on the baking sheets. Once cooled, scatter the dried fruit evenly over the granola, and gently stir it to break it apart, leaving some larger chunks for textural interest.
- Store in quart jars or other airtight container. Serve alone as a snack, over vanilla yogurt, or in a bowl with milk. (Or ice cream!)
- VARIATION: For Cocoa Granola, whisk ¼ C. unsweetened cocoa powder with the cinnamon into the warm honey mixture. Proceed with the rest of the recipe as written.
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