Granola Recipe Nut Free Food

NUT-FREE GRANOLA

Steps:

• You can watch the video in the post for visual instructions.Line a large baking sheet with parchment paper and preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
• Add all dry ingredients into a big bowl and stir with a spoon.
• Next, add dried fruit of choice (check the recipe notes below for options), maple syrup, sunflower seed butter, and vanilla extract. Stir with a spoon until all dry ingredients are coated and everything is well mixed.
• Transfer the mixture onto the lined baking sheet and spread it out evenly.
• Bake in the oven for about 20 minutes, stirring halfway through. Then gently press the stirred granola down with a wooden spoon (or spatula) so that it sticks together.
• Check after 16-18 minutes if the granola is already lightly brown. Watch it closely, to avoid burning. Remove the baking sheet from the oven.
• Let it cool completely without touching it. Once it gets cooler, the granola will crisp up. Store in air-tight containers.
• Enjoy your homemade nut-free granola with plant-based milk, or use it to make these delicious GRANOLA CUPS.

NUT-AND-SEED GRANOLA

Steps:

• Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
• Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
• Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

HOMEMADE GRANOLA WITHOUT NUTS

Steps:

• Place brown sugar and water in a large microwavable bowl and dissolve the sugar in the water for 2-3 minutes (I stir after each minute to check on the progress).
• Add the oatmeal and mix until well coated. Add honey or cinnamon or any other ingrediens you desire. Mix well.
• Line a couple cookie sheets with parchment paper. (Cookie sheets wih sides will make it easier to stir.) Place the oatmeal mixture in a thin layer onto sheets.
• Bake at 275 for one hour, stirring every 15 minutes.
• Let cool and place into air tight container. Will keep for about 2 weeks.

KID SAFE (NUT FREE) GRANOLA

Steps:

• Preheat oven to 350 degrees.
• Combine oats, cereal, and wheat germ or flaxseed in large bowl.
• Heat brown sugar, maple syrup, honey, oil, and salt in saucepan just until sauce melts together.
• Remove from heat, add vanilla, stir, and add to oat mixture.
• Thoroughly fold sauce into the cereal. This takes a bit of patience and the cereal mixture will appear a bit dry.
• Spread onto greased jelly roll pan.
• Bake approximately 20 minutes, taking out to stir (so the edges don't burn) every 6 or 7 minutes, until it is toasted to your liking. I like it nice and crunchy so I let mine go about 24 minutes or so normally.
• Cool, stirring every 5 minutes or so to ensure that it doesn't clump together too much - it will not harden in "clusters," rather it ends up a little looser like cereal, which is great for sprinkling over yogurt.
• Store in airtight container.
• *VARIATION for adults: Replace crisp rice cereal with 2 cups nuts of choice - almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc. or combination. Follow remainder of recipe as directed.

NUTS & SEEDS GRANOLA

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.