Nut-Free Granola

A simple nut-free granola made with rolled oats, a mix of small seeds, sweetener, and oil. Bake until golden and crisp, then cool and store in an airtight container.

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Prep Time 10

Cook Time 25

Total Time 35

Servings 16 servings

Equipment

Baking Sheet
Storage containers
Rolled Oats

Ingredients

?4 cupsrolled oats
?1 1/2 cupssmall seeds such aschia seeds, ground flaxseeds, sunflower seeds, hemp seeds, and/or sesame seeds
?1/2 cuphoney ormaple syrup
?1/2 cupcanola oil or coconut or avocado oil
?1 teaspoonvanilla extract
?1 teaspooncinnamon
?1/4 teaspoonsalt

Instructions

Preheat the oven to 325°F.
In a microwave‑safe measuring cup or small bowl, warm ½ cup honey (or maple syrup) and ½ cup canola oil (or coconut or avocado oil) until pourable, about 15–30 seconds; stir in 1 teaspoon vanilla extract.
In a large bowl, combine 4 cups rolled oats, 1½ cups small seeds, 1 teaspoon cinnamon, and ¼ teaspoon salt; stir to blend evenly.
Pour the warmed honey‑oil‑vanilla mixture over the dry ingredients and stir thoroughly until the oats and seeds are evenly coated.
Spread the mixture in an even single layer on a rimmed baking sheet (line the sheet with parchment paper if you like).
Bake for 25–30 minutes, stirring every 10 minutes (about at the 10‑ and 20‑minute marks) to promote even browning. Check often toward the end and remove the pan as soon as the granola begins to brown deeply.
Let the granola cool completely on the baking sheet (it will crisp as it cools), then break into clusters if desired.
Serve immediately or store cooled granola in an airtight container.

Notes

Store in airtight containers in the fridge for up to 1 month or in freezer bags in the freezer for up to 3 months.
Use a mix of small seeds to ensure the granola doesn’t include choking hazards for toddlers. You can also use all one type of seed if you prefer.
Usegluten-free oatsas needed to make this gluten-free
Use honey (over age 1 only) ormaple syrupas the sweetener.
Let cool fully before storing.