Chewy, crunchy, clusters of Nut-free Paleo Granola is the perfect allergy-friendly breakfast.
Today, Ana is back on the blog to share her delicious Crunchy Nut-free Paleo Granola recipe! But before she takes over we want to congratulate her on the launch of here brand new Blog, AnaAnkeny.com. Her own special place where she will share all kinds of allergy-friendly recipes with every recipe being dairy-free and gluten-free. Ana is a homeschooling mama of 4 boys and has a passion for inspiring and helping others to eat and be well. She will show you how to quickly get a healthy dinner on the table that the entire family will love or how and bake the best allergy-friendly treats (like these Homemade Chocolate Chip ‘Clif’ Bars) with health in mind! While you’re scoping on her brand new blog, be sure to grab her free Whole30 Recipes for the Whole Family eBook featuring 4 of her go-to dinners. Back to Ana…..
A granola that’s nut-free and grain-free.
Granola is almost always made with oats or a combination of nuts. But when you’re trying to stay clear of them (for sensitivity purposes) making granola can be almost impossible. Yes, there are so many great breakfast options that don’t have grains or nuts, so why not just give up on granola? Because we don’t want to! We loooooove granola! The chewy, crunchy clusters and the great texture it can add to yogurt (dairy or non-dairy), applesauce or can be enjoyed by itself…simply amazing. And of course we love a challenge of creating something that is allergy-friendly!Chewy, crunchy, clusters of Nut-free #Paleo Granola is the perfect allergy-friendly breakfast or snack. Click To Tweet
Crunchy granola thanks to the combination of nutritious seeds.
This Nut-free Paleo Granola recipe was inspired by Danielle Walker’s Meals Made Simple granola recipe. She has done a wonderful job of creating a granola we all love. So we’ve combined some amazing nutritious seeds like pumpkin seeds, sunflower seeds and chia seeds and mixed them with a little honey and sunflower seed butter to make our own version of a nut-free granola. This is a crunchy granola and you’ll get delicious clusters with baking it for only 20 minutes! The trick to clusters is tossing the granola gently during the baking process and letting the granola cool completely before transferring the granola to an airtight container or mason jars as shown in the photos. I know it’ll be tempting to want to eat it right from the oven but just be patient…
The extra add-ins are where you can really change up the flavor in this Nut-free Paleo Granola.
We’ve added the Super Berry Fruit Fusion mix from Made in Nature. The delicious taste of dried fruit without the added sugar! Feel free to add a pinch of cinnamon, or even a few dark chocolate chunks for more of a dessert granola. It’s always fun to try new things in the kitchen!
We made a batch of this Nut-free Paleo Granola and it was gone so quickly! We served it for breakfast with a little coconut milk for a few and sprinkled it on top of little yogurt for a couple, and everyone gave good reviews! We have some picky eaters, so when they can all agree on the same meal, you know you’ve hit the jackpot! I’m sure you can relate.An allergy-friendly, crunchy granola that's made with no oats or nuts. It's full of nutritious seeds and is grain-free, nut-free, paleo & vegan-friendly. Click To Tweet
Nut-Free Paleo Granola
An allergy-friendly, crunchy granola that’s made with no oats or nuts. It’s full of nutritious seeds and is grain-free, nut-free, paleo and vegan-friendly.
- 1 1/4 cup pepitas (also known as raw pumpkin seeds)
- 1 cup shredded coconut, unsweetened
- 1 cup raw sunflower seeds
- 1 Tbsp. chia seeds
- ¼ cup sunflower seed butter (may substitute nut or seed butter of choice)
- ¼ cup honey or maple syrup
- 1 tsp. pure vanilla extract
- 1/4 tsp. ground nutmeg
- 1/2–1 cup dried fruit of choice (such as Made in Nature Fruit Fusion)
- Preheat oven to 325 degrees. Prep baking sheet with parchment paper.
- In the food processor add coconut, sunflower seeds, pepitas, chia seeds, sunflower seed butter, honey, vanilla and nutmeg. Pulse until ingredients are mixed and come together but do not over mix. You want some of the seeds to remain whole or in pieces. Scrap sides of the bowl as needed.
- Scoop out mixture onto prepared baking sheet and spread out. Place in the oven for 18-20 minutes or until golden brown, stirring gently every 5 minutes.
- Remove from oven. Let cool completely before mixing in the dried fruit.
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Storing Tips: Transfer granola to a glass airtight container or mason jars and store in a cool dark place, such as a pantry, for up to 14 days.
- Serving Size: 1/3 cup
- Calories: 210
- Fat: 13g
- Sodium: 90mg
- Carbohydrate: 21g
- (Fiber: 4g
- Sugar: 11g)
- Protein: 5g
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