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No-Nut Granola

No-Nut Granola


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Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.

Ingredients

  • 3 cups old-fashioned oats and/or kamut flakes
  • 2 cups mixed seeds, such as pumpkin seeds (pepitas), sunflower seeds, sesame seeds, flaxseeds, and/or hemp seeds
  • 1 teaspoon (or more) kosher salt
  • 1½ cups mixed dried fruits, such as golden berries, mulberries, figs, dates, raisins, dried sour cherries, apricots, and/or dried mangoes

Recipe Preparation

  • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.

  • Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.

  • Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.

  • Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.

  • Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.

Recipe by Carla Lalli Music

Related Video

Nut-Free Granola | Bin It to Win It

Reviews SectionI never put any oil in my granolas and it tastes just fine. I suppose if you want it really crunchy that would be the way to go . But no one needs more oil and it just isn't necessary for granola especially as a snack or with milk. The other thing to do is throw your dried fruit into the freezer for 16 minutes to harden it up before you cut it. It will be way less sticky and easier to cut.Artie FarkasSan Francisco11/19/19I keep a nut-free kitchen, so this recipe was a delicious find. I made it with coconut oil instead of olive oil once and the taste skyrocketed even higher. Plus, when it's baking, it fills the house with the most delicious smell. Don't be surprised if you find me eating it by the spoonful straight out of the container.AnonymousToronto, Canada03/10/19Great starting point for some no nut granola! I made the granola according to the recipe the first time, and it was too sweet for my preference. This time around I used 1/4 cup sweeter, and I liked it so much better. It's also fun using other sweeteners; sorghum syrup was awesome! A little cinnamon and vanilla extract never hurt either. Thanks Carla!rlusher2Savannah, GA07/20/18This recipe tastes amazing! I halved the recipe and found the seeds were burnt at around the 15-20 min mark so definitely have to really check on the granola frequently or perhaps reduce the baking temperature slightly if making a reduced batch. I would definitely make this recipe again--- it's so addicting and tasty, even on its own.AnonymousCalgary, AB Canada01/07/18This is a delicious recipe but anyone with serious nut allergies probably cannot eat coconut either. I leave that out when feeding friends with allergies.

Nut-Free Chocolate Chip Oatmeal Snack Bars (w/ No Banana)

Packed with wholesome ingredients like oats and applesauce, these nut free snack bars make an easy breakfast or snack for kids and grown-ups.

If you need a bar that can easily be grabbed for breakfast or snacks but that’s totally nut- and peanut-free–and if you have people in your house (like my husband) who don’t like banana in anything, this bar is for them!

These nut free snack bars are soft and moist, sweet (but not too sweet), and very satisfying. You could easily swap in dried fruit for the chocolate chips.

How to make Nut-Free Snack Bars

Mix dry ingredients (oats through cinnamon) in a medium bowl. In another bowl, combine eggs, applesauce, honey, and vanilla and mix well.

Add wet to dry ingredients and stir until combined.

Pour batter into baking pan lined with parchment and bake for 25 minutes or until lightly browned around edges and set in the middle. Gently lift bars out of pan and set on cooling rack. When cool, slice into squares.

What kind of oats should I use in these nut-free bars?

I used old-fashioned oats in these (they’re bigger and chewier) but you could also use quick oats. Remember that all oats (whether old-fashioned or quick) are 100% whole grain and high in fiber.

I can’t eat eggs (or don’t have any). Now what?

You can make these bars without using the eggs. As a substitute for each egg, use a flax egg. How to make a flax egg: Combine one tablespoon ground flaxseed with three tablespoons water, stir, and let it sit for at least five minutes to thicken. Double this to replace both eggs in this recipe.

What is white whole wheat flour?

For this crepes recipe, I used white whole wheat flour instead of all-purpose flour. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts. So the flour is naturally rich in fiber, iron, protein, and B vitamins. But if you don’t have any, you can also use all-purpose flour or regular whole wheat flour.

How should you store these bars?

Keep these bars in an airtight container for 1-3 days on the counter. Because they’re moist, they should be transferred to the refrigerator for longer storage.

Can you freeze these nut-free bars?

Yes! Wrap them tightly in foil, then place inside a freezer-safe plastic bag. For best quality, defrost and eat within a few months.


Are you tired of paying the crazy price for store-bought granola? Or does it contain ingredients you can’t eat because you have different food allergies? Don’t worry because I have a great allergy-friendly recipe for homemade granola for you. It’s not only cheaper than granola from the store but also much healthier. And if you think it’s complicated to make homemade granola, then I will show you that it’s the opposite!

Why should you try this homemade granola?

  1. It contains simple ingredients which you can buy in every supermarket.
  2. It’s suitable for celiacs, vegans, and people with nut-allergies.
  3. It’s ready in less than 30 minutes and can be prepared in one bowl.
  4. It can be stored for up to 4 weeks.

  • Author: Alaena Haber
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes

Ingredients

1 cup raw sunflower seeds

¼ cup ground golden flaxseed meal

1/4 cup raw or sprouted pumpkin seeds

2 tablespoons softened coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together all ingredients until well combined.
  3. Press mixture into a condensed rectangle in the pan, about 1/2-inch high.
  4. Bake for about 30 to 35 minutes until lightly golden brown ensuring you do not burn the raisins. Let cool for 45 minutes to an hour until firm.
  5. Break into pieces with your hands and serve as a snack, salad or smoothie topper or enjoy as cereal with milk of choice.

Did you make this recipe?

Share a photo and tag @grazedandenthused — we can't wait to see what you've made!


These granola bars contain no nuts, so they should be ok to bring to your school. But as every school's policies are unique, make sure to double check any requirements first.

Many of our snack recipes contain nuts, which is why we wanted to develop this nut free version. But if you don't have an allergy (and your school allows nuts), you can try one of these recipes:


Playfields mission for kids:

While there are so many decisions a mom has to make throughout the day, one decision I always feel good about is feeding my kids organic Stonyfield yogurt made without toxic persistent pesticides or GMO’s

If you are also passionate about avoiding exposure to toxic chemicals and pesticides, I urge you to read more about Stonyfield’s newest initiative: StonyFIELDS. I know I was surprised to learn that 21 million kids play on fields, most of which are sprayed with a mix of harmful chemicals. Yikes!

The mission is simple: make every field in America (you know, the fields our kids play on at soccer practice or during recess) organic by stopping the use of harmful pesticides on playing fields. Click here to learn more about how you can change your own community, nominate your community to get a donation, OR start by changing your back yard.

In the meantime, we have kids to feed, am I right? So get in the kitchen and whip up a batch of these soft and chewy nut-free protein bars to pair with your favorite Stonyfield yogurt. You’ll be so glad you did.


When Your Child Has a Nut Allergy

A child who is allergic to peanuts, does not necessarily have an allergy to tree-nuts (almonds, cashews, or walnuts). However about 25-40% of them are allergic to both, and many physicians will recommend avoiding both. The best practice as a parent you can be in is to read your labels. Checking labels for the allergen itself, as well as cross contamination of the allergen is vital for allergy management.

Then, if your child is in school, inform the teacher, as well as the front office about your child’s allergy. From my experience, teachers are great about protecting your child and informing the rest of the parents that may bring food into the class about the allergy. This helps to control their environment for contamination they may not see or even ingest. Secondly, it’s very important as well to teach your kids to be their own advocates and know what foods are safe for them. From a very young age, they can question the source of their food when other safety barriers have broken down.

For a complete list of what to check for on a label, whether you have a peanut or tree-nut allergy, print this document! from Food Allergy.org It’s very simple and comprehensive, plus it contains helpful label reading information for other allergies.

So, to keep our schools safe, as well as for those kids who just love a delicious homemade granola bar- this recipe is for you! Our favorite granola bar recipe here has peanut butter to hold it together, so this is our alternative- and really, it’s just as delicious! I PROMISE!! (full recipe below)


This Delicious, Anti-Inflammatory Granola Will Make Every Breakfast Way Better

Granola, aka the best yogurt topping known to man (sorry, fruit), is traditionally made by baking oats, nuts, honey, dried fruit, and other tasty ingredients. However, if you have a health condition that might prevent you from eating most packaged granolas&mdashlike a nut allergy&mdashyou’ve probably thought you have to say goodbye to the food forever. Because what is granola without those core aforementioned ingredients?

It’s time to think outside of the OG granola box, my friends. On the latest episode of Alt-Baking Bootcamp, nutritionist and chef Mia Rigden came up with the perfect nut-free granola recipe for all those folks who thought they had to live a sad life without the breakfast staple. It’s gluten-free, grain-free, nut-free, and anti-inflammatory…but also totally delicious, I promise.

“What I love about this recipe is that the bulk of it uses coconut, which is not only super delicious, especially when toasted, but it is a lighter base for a granola than, say, oats or nuts you would normally find in a granola,” says Rigden. Various seeds make up the rest of the base. Rigden then uses turmeric and cinnamon to flavor her mix and add on additional health benefits to boot. Curcumin, a compound found in turmeric, is anti-inflammatory and contains antioxidants. “Cinnamon is one of my favorite spices because it helps regulate your blood sugar levels,” she adds.

Rigden’s recipe is also lower in sugar than many other packaged granolas, as it’s sweetened with a touch of maple syrup. “What’s nice is that the coconut, which is naturally a little bit sweet, combined with the maple syrup, gives you that sweetness we are trying to replicate from the original, but without the blood sugar spikes,” says Rigden. But perhaps the best part: You get the delicious clumps you’d find in a regular granola, so it doesn’t feel like you’re just eating baked trail mix. I’m sold.


Nut Free Granola Bars

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 15 1 x
  • Category: Snacks
  • Cuisine: Nut Free

Description

Delicious chewy granola bars made with oats, rice krispies and seeds. Completely nut free and perfect to add to lunch boxes or as an afternoon snack

Ingredients

  • 100 g honey (or other liquid sweetener)
  • 100 g butter
  • 25 g brown sugar
  • 50 ml water
  • 150 g porridge oats
  • 30 g Rice Krispies
  • 30 g wholemeal flour
  • 25 g dried fruit (optional)
  • 25 g mixed seeds (optional)
  • 10 g desiccated coconut (optional)
  • 75 g chocolate chips (optional)

Instructions

  1. Preheat the oven to 180c and line a dish with parchment paper. I used an 8࡮ inch dish.
  2. Add the honey and butter to a jug and microwave gently until the ingredients have melted. You can also do this in a pan on the hob. Add the sugar and water and mix until all dissolved.
  3. Add the oats, rice krispies, flour, dried fruit, seeds and coconut to a large bowl and mix. Pour in the the melted butter mixture and mix. Finally stir in the chocolate chips.
  4. Transfer this mixture into the prepared dish. Take another piece of parchment paper and use that to push down firmly on the mixture. You need to make it as compact as possible in the dish.
  5. Bake in the oven for 20 minutes, leave to cool and then put it in the fridge or freezer for 1 hour. These steps are essential to stop the bars from falling apart.
  6. Remove from the fridge and lift the parchment paper out of the dish and cut into small bars.
  7. Keep in the fridge or freezer.

Notes

  1. It is essential to follow the steps as to cooling and refrigerating the bars to stop them from crumbling and falling apart.
  2. The bars can be stored in the fridge in a container for up to 5 days. They can also be frozen for up to 1 month.

If you liked this recipe you may also enjoy:

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No-Nut Trail Mix

As the day nears for my son to start Kindergarten, I am busy coming up with fun snacks and treat ideas to make for him and his class (I am helping out with his classroom).

So, I came up with this No-Nut Trail Mix which it&rsquos perfect for classrooms because it doesn&rsquot contain any nuts which is one of the biggest allergies in kids!

This trail mix is super simple to make and you can find everything you need at your local grocery store.

As I mentioned it doesn&rsquot contain any nuts so you could even make a bunch and put them into some cute cellophane bags and have your child pass them out to classmates on their first day of school. It&rsquod be a great idea to win other students over. 😉

Note: Although this mix is nut-free, the M&M&rsquos used are made in a facility where nuts are present. So, it is a cross-contamination issue. If you are worried, just use chocolate chips instead of the M&M&rsquos.



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