This healthy granola is just about as easy as it gets, made without oil or nuts. It’s naturally sweetened with maple syrup and I’m amazed by how crunchy it gets!
Now that my son has started preschool, everything he takes to school has to be nut-free. As a result, I’ve been trying to make more recipes that don’t rely on nuts. This granola uses crunchy add-ins like hulled pumpkin seeds and unsweetened coconut, instead, and they get even crunchier when baked.
You can get creative with the spices, using go-to options like ground cinnamon and ginger, or you can take a shortcut and buy prepared “pumpkin pie” spice from the grocery store. That’s usually my choice when I have it on hand!
And because this granola is so simple to prepare, you can also feel free to change the ingredients you add in, depending on what you have on hand. Here are some ideas to get you started:
- Hulled seeds, like sunflower or sesame
- Dried fruit, like raisins or cranberries (add in AFTER baking)
- Mini chocolate chips (add in AFTER baking)
- Nuts, like pecans or walnuts (not nut-free anymore if you add these)
When you use certified gluten-free oats, this recipe is naturally gluten-free, too. It’s perfect for busy mornings when you need something that’s quick to prepare, and because it’s shelf-stable, you can also keep a bag of it stashed in your purse or car for an easy snack on the go.
As written, this recipe makes about 3 cups of granola, which is about 6 servings. This amount is great for one or two people, but if you have a larger family of granola-eaters, feel free to double or triple the recipe! It should keep well for up to a week stored at room temperature, or up to a month or more when stored in an airtight container in the fridge.
Healthy Granola Recipe (Nut-free & Oil-free)
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut, pumpkin seeds, maple syrup, pumpkin pie spice, and salt.
- Transfer the mixture to the lined baking sheet and spread it out for even baking. Bake at 350ºF until lightly golden, about 20 minutes.
- Allow the granola to cool on the pan completely before removing it. Use your hands to break the granola into smaller pieces and store it in an airtight container until ready to eat. Serve with your favorite milk or yogurt, or on its own.
- Granola can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to a month.
Per serving: Calories: 178, Carbohydrates: 23, Protein: 3, Fat: 8
- For a totally grain-free granola, try my Pumpkin Seed Granola recipe.
As always, if you make any modifications to this recipe, please leave a comment below letting us know how it worked for you. We can all benefit from your experience!
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