One of my daughters is allergic (sensitive) to nuts. It’s not anaphylactic but she does get bad skin rashes. She loves granola as a snack, so I set out to create a nut free granola that she would enjoy.

It wasn’t so easy because not everyone in my family likes chia seeds or flax. A lot of recipes called for wheat germ which was met with a resounding “NO”!. So needless to say I just started experimenting.

I started every batch with old fashioned oats. I knew my family likes those. Then I started adding seeds. Which seeds would fit universally at any meal, and would we all like them? From there I added chocolate chips but they didn’t taste like the right fit so I switched to cacao nibs. Then I wanted to sweeten it. I din’t want to use sugar and honey was too sweet for us. I ended up with Pure Maple Syrup. It is set but has just the right bite of bitter. Finally, I wanted some chew, so I started adding dried fruits. A little salt elevated the flavor and I used olive oil to pull it all together.

The recipe is below, but here are a few notes:

You can use coconut oil instead of olive oil, if you prefer. The dried fruit is completely up to you but I used apricots, , dried blueberries, cranberries. Next time I will try cherries to.

For seeds I used sunflower, pepitas (pumpkin), sesame and hemp hearts. You can use any combination. And you can use nuts if you like.  In my second batch I used coconut flakes. It definitely a personal choice.

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I love and read all your comments and suggestions so please send them. Enjoy the granola!

Nut Free Granola
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Nut Free Granola
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350° Line a baking sheet with parchment paper.
  2. In a large bowl stir together the oats, seeds, and cacao nibs. Toss in oil and syrup. Add a nice sprinkle of kosher salt and turn out onto prepared baking sheet. Smooth out to a single layer and bake for 20-30 minutes. rotate half way through and stir.
  3. When seed mixture comes out of oven, pour into same bowl and let cool a few minutes. Add dried fruit and toss well. Pour back onto baking sheet and let cool completely.
  4. You can store this in mason jars or other airtight container for 2 weeks in the pantry. You can also freeze for up to 3 months. This makes a great gift!
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