Nutty Fruit Free Granola Food
NUT FREE GRANOLA
Tired of spending crazy money on expensive bags of store bought granola? Make this nut free granola recipe at home using your favorite dried fruit! It's gluten-free, vegan and nut-free so all dietary restrictions are accounted for.
Provided by Running to the Kitchen
Categories Baked Goods
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 149 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
NUT-FREE GRANOLA
This homemade nut-free granola recipe is incredibly tasty and a budget-friendly alternative to store-bought granola. It's perfect for breakfast (e.g. sprinkled over yogurt, oatmeal) or as a crunchy snack! This muesli is not only nut-free, but it's also gluten-free, vegan (dairy-free), oil-free, refined sugar-free, healthy, and easy to make!
Provided by Michaela Vais
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 213 kcal, Carbohydrate 24.5 g, Protein 5.3 g, Fat 9.7 g, Fiber 28.6 g, Sugar 11.4 g, ServingSize 1 serving
NUTTY FRUIT FREE GRANOLA
I don't like fruit (weird I know!) so buying granola/museli is a bit hard. I was looking for a recipe that didn't include fruit and found one from Feasts and Fotos (http://feastsandfotos.wordpress.com/2008/11/04/homemade-granola/). I've adapted it a bit.
Provided by sunshinegirl
Categories Breakfast
Time 25m
Yield 1 7/8 L, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275F/135°C.
- In a large bowl toss oatmeal, coconut, nuts, and sunflower seeds together.
- In a separate bowl whisk together oil, honey, cinnamon, and vanilla.
- Pour liquid mixture over oats and stir until everything is coated.
- Pour mixture into a large rimmed baking sheet. I also cover the baking sheet with baking paper but it's not necessary if you have a non-stick pan.
- Bake for approximately 20-25 minutes, stirring once or twice. Keep an eye on it so it doesn't burn.
- Let it cool completely. Blend in cornflakes if using.
- Store in an airtight container.
NUTTY GRANOLA
With no added fat and just maple syrup to sweeten, this is a very easy, healthful granola. Not to mention tasty! Be sure to serve with lots of vanilla non-dairy milk (try recipe#221261) and sliced banana!
Provided by White Rose Child
Categories Breakfast
Time 38m
Yield 13 1/2 cup servings, 13 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F.
- Mix first six ingredients together and spread evenly on a couple of cookie sheets.
- Bake for 15 minutes, then remove and stir. Bake another 15 minutes. While it bakes, assemble the other ingredients. (coat the 1/4 cup measure with oil before using it for maple syrup).
- Immediately transfer oat mixture to a large bowl and stir in the dried fruit and cinnamon. Slowly, pour in the maple syrup and stir to mix well.
- Let it cool and store in an airtight container where, my guess is, it'll keep up to a month. Like it'll last that long :-).
Nutrition Facts : Calories 251.8, Fat 10.5, SaturatedFat 1.1, Sodium 3.5, Carbohydrate 36.8, Fiber 5.7, Sugar 15.3, Protein 7.2
KID SAFE (NUT FREE) GRANOLA
My kids love granola sprinkled over their yogurt, but they are still young enough that nuts are a choking hazard for them. This recipe is a modification of my more "adult" one (variation at bottom) to make it safe for them to eat. The taste reminds me a bit of a Nature Valley brand maple/brown sugar granola bar. Number of servings is a guess as it depends on whether you use the granola for yogurt or as a cereal with milk poured over or just as a snack. A great OAMC recipe too!
Provided by RSL5709
Categories Breakfast
Time 25m
Yield 1 batch, 12 serving(s)
Number Of Ingredients 9
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.
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