Homemade Granola Without Nuts Food

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

SIMPLY THE BEST NUT FREE GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Prepare a rimmed baking sheet by lining it with aluminum foil and spraying with cooking spray. Set aside.
• In a large bowl, stir together oats and wheat germ.
• In a small saucepan, whisk together salt, brown sugar, honey, oil, cinnamon, and vanilla. Bring to a boil over medium-low heat, stirring frequently. Once the honey mixture boils, remove from heat.
• Pour honey mixture over the oats and stir until the oats are completely coated. Add cranberries and coconut and stir to combine.
• Spread oat mixture evenly onto prepared baking sheet. I like to use a wooden spoon to gently press together clumps of the oats to get those great crunchy clusters at the end!
• Bake for 15-20 minutes, stirring halfway through.
• Remove from the oven, press oats gently again with a wooden spoon to form those clusters, and allow to cool completely before storing granola in an air-tight container. The granola will continue to get crispier and crunchier as it cools.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

NUT FREE GRANOLA

Steps:

• Preheat oven to 375°F and line a large baking sheet with parchment paper.
• Combine oats, coconut, pepitas, sunflower seeds, buckwheat groats, salt and cinnamon in a large bowl. Stir until well mixed.
• Add the maple syrup, oil and vanilla to the bowl and stir again until all ingredients are coated with the wet ingredients.
• Spread the mixture out onto the baking sheet in an even layer.
• Bake for 18-20 minutes stirring the granola mixture halfway through.
• Remove from the oven, immediately add the dried fruit, toss to stir into the granola then gently press down into the mixture using the back of a spatula or your hands to help form clumps as it dries.
• Let the granola cool completely on the baking sheet then store in an air tight jar or container at room temperature.

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.)

CHUNKY GRANOLA RECIPE

Steps:

• Adjust the oven rack to upper middle position. Heat oven to 325 °F.
• Line your sheet pan with parchment paper. (it helps tremendously when it is time to clean.)
• Whisk maple syrup, brown sugar, vanilla, salt and oil in a BIG bowl.
• Add the oats, almonds and walnuts in to the liquid mixture and fold until thoroughly mixed.
• Transfer the oat mixture onto baking sheet and spread it to make an even layer.
• Using the back of a ramekin* or a spatula, compress oat mixture until it is very compact.
• Bake for 20-25 minutes rotating pan once halfway through baking.
• Once baked, remove it from the oven and let it cool for 15-30 minutes.
• Break cooled granola into pieces of your desired size.
• Mix in the chopped dried fruit and shredded coconut.

KETO GRANOLA RECIPE | ONE OF THE BEST KETO RECIPES FOR BREAKFAST!

Steps:

• Preheat your oven to 350℉ (177℃).
• Line a baking sheet with parchment.
• Add all of the nuts, half of the pumpkin seeds, and half of sunflower seeds to your food processor. Pulse to roughly chop nuts/seeds. ***Do NOT over pulse; you do not want a fine meal.
• Transfer the mixture to a large bowl. Stir in the rest of the dry ingredients.
• In a separate bowl, whisk the wet ingredients together. Add this to the dry ingredients. Mix together.
• Spread mixture in an even layer onto the prepared baking sheet and flatten with your hands and a rolling pin.
• Bake for 25 minutes or until golden brown. Remove the tray from the oven and let cool.
• Use your hands to break granola apart into pieces.
• Store in cool, dry place in an airtight container.

GRANOLA SPRINKLES

Steps:

• Preheat the oven to 325 degrees F.
• Warm the honey and the oil in a glass measuring cup or bowl until easily pourable, about 15-30 seconds in the microwave. Add to a medium bowl with the rest of the ingredients and stir well to combine.
• Spread mixture onto a rimmed baking sheet and bake for 25-30 minutes, stirring every 10 minutes and removing the pan as soon as the granola starts to brown deeply.
• Let cool and serve or store.

NO NUT BAKED GRANOLA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine oats, honey, wheat germ, cocoa powder, cinnamon, and vanilla extract in a large bowl. Spread oat mixture on a large rimmed baking sheet.
• Bake in the preheated oven, turning once, until lightly toasted, about 20 minutes. Stir in coconut and dried fruit.
• Continue baking until coconut is lightly toasted, about 10 minutes. Cool completely before transferring to an airtight container, about 15 minutes.

HOMEMADE GRANOLA

Steps:

• Heat the oven to 300 degrees.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt.
• Make a well in the dry ingredients and add the oil, honey and water.
• Toss until well combined.
• Spread the mixture evenly on a cookie sheet.
• Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.
• Let it cool, then stir in the fruit.
• Store in an airtight container.
• Makes about 7 cups.

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.

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.

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.