One of the sad realities that we face is that Josh is allergic to nuts. Some types bother him more than others, but we generally try to steer clear of them all.
This becomes a lot more tricky when trying to find a good granola at the store. The few I’ve found all seem so… boring. Mainly just oats, for a ridiculously high price. We still want all of the yummy crunch and flavors of a good granola, so I set out to find a good version. I eventually discovered this recipe, and started modifying it to fit our tastes. The result? A granola that Josh begs for. As an added bonus, it makes our apartment smell like heaven while it’s cooking.
Note: I buy most of the ingredients for this in the bulk section at Whole Foods, which winds up making this a pretty dang cheap granola
The Best Nut Free Granola
- 1/4 c. coconut oil
- 1/3 c. maple syrup
- 3 c. old fashioned oats
- 1 c. chopped dried fruit (dates are always our favorite)
- 1/2 c. dried, unsalted pumpkin seeds
- 1/2 c. dried, unsalted sunflower seeds
- 1 tsp. cinnamon (in the fall I’ve been known to use pumpkin pie spice)
- 1/2 tsp. salt
- 1tsp. vanilla extract
Preheat your oven to 325.
In a small saucepan, melt your coconut oil. Once melted, add your maple syrup and stir to combine. I usually leave the pan on the stovetop on low to keep the oil from solidifying.
In a large baking pan, combine the oats, fruit, and seeds. Mix that together, making sure to break up any sticky clumps of fruit (I find using my hands for this step works best). Add the salt and cinnamon and mix well. Pour the oil/syrup over the dry stuff, and mix it around for about a minute to ensure that it’s all well coated. Add the vanilla extract and mix one more time. Make sure the granola is spread relatively evenly in the pan.
Place the pan in the oven for about 17 minutes. Stir well, and cook for another 17 minutes. Take it out and let it cool, stirring occasionally to help keep it from sticking to the bottom of the pan. Taste as many handfuls as you deem necessary.
Serve with milk, granola, fruit… whatever you’d like.
Store in an airtight container for a week, if it lasts that long.