Nut-Free Granola
Delicious granola that is perfect for anyone with a nut allergy!
Servings: 1 large jar
Ingredients
- 200 grams old-fashioned rolled oats
- 100 grams coconut flakes or coconut chips
- 75 grams pumpkin seeds
- 50 grams sunflower seeds
- 4 tbsp vegetable oil
- 4 tbsp honey
- Seeds from 1 vanilla bean
- Pinch of salt
- 80 grams dried apricots
Instructions
- Toast the coconut flakes or chips in a 350°F/ 180°C oven (conventional oven) for a few minutes, until lightly golden brown. Set aside until the granola has finished baking.
- In a large bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, vegetable oil, honey, vanilla bean seeds, and salt. Stir until everything is well coated.
- Spread the mixture evenly onto a parchment-lined baking sheet.
- Bake at 350°F /180°C (conventional oven) for 15-18 minutes, or until lightly golden. Stir once halfway through baking.
- Let the granola cool completely.
- Slice the dried apricots into strips and stir them into the cooled granola along with the toasted coconut flakes.
- Store in an airtight jar.
Tips
- Some dried apricots contain a bit more moisture than others. If they seem too soft, they can make the granola lose its crunch. To prevent this, place the apricot strips in the still-warm oven after baking the granola. Turn the oven off, the residual heat is enough to dry them slightly.
- You can also leave the dried apricots out entirely and simply add them to individual servings right before sprinkling the granola over yogurt.
How to store
Stored in an airtight container the nut-free granola keeps for at least two weeks.