If you have been searching for a gluten-free, nut-free granola recipe mix that is peanut free, so it’s great for kids’ lunch boxes, super cute to toss into mason jars for holiday gift giving, and packed with heart-healthy omega fatty acids, then look no further. This is it, folks.
By changing up a few ingredients from my traditional granola snack mix, I was able to reduce the sugar, remove the allergens, and kick up the essential fatty acids your body needs (which it can’t produce itself).
Sunflower seeds are a gift of the beautiful sunflower and one of the primary sources of polyunsaturated oil. Sunflower butter is simply made from ground sunflower seeds and has 7 grams of protein per serving and contains more vitamins and minerals than nut butters. It is often used as a substitute by people who have nut allergies.
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Plus, sunflower seeds are an excellent source of vitamin E and a very good source of copper and vitamin B1. In addition, sunflower seeds are a good source of manganese, selenium, phosphorus, magnesium, vitamin B6, folate, and niacin.
You can eat this nut-free granola recipe by itself, sprinkled on yogurt, or even have a big bowl with some almond milk. However you choose to enjoy this Sunflower Crunch, I know you will come back for more!
My Nut-Free Granola Recipe
- 2 cups gluten-free rolled oats
- 1/3 cup raw sunflower seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of sea salt
- 1/4 cup sunflower seed butter
- 2 Tbsp honey
- 2 Tbsp unsweetened applesauce
- 1 Tbsp ground flaxseed
- 1/4 cup chopped dried apricots
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, combine first 5 ingredients: oats, sunflower seeds, cinnamon, ginger, and salt.
- In a separate bowl, whisk together the next 4 ingredients: sunflower seed butter, honey, applesauce, and flaxseed.
- Pour the wet ingredients over the dry and stir to combine thoroughly.
- Spread the mixture out evenly on the lined baking sheet.
- Bake for 20 – 25 minutes until golden brown, stirring every 10 minutes or so.
- Remove from the oven, and stir in the dried apricots.
- Leave on the baking sheet to cool completely.
Chef Tip: To change up the flavor, you can stir in dried cranberries, dates, coconut flakes, or cacao chips.
Chef Tip: This nut-free granola recipe will stay fresh for up to 1 week if stored in an airtight container or closed bag (e.g., Ziploc®).
Chef Tip: You may substitute peanut butter or almond butter for sunflower butter, or peanuts or almonds for sunflower seeds.
Chef Tip: You may substitute maple syrup for honey.
Nut-Free Granola Nutrition Facts:
• Calories: 210
• Fat: 7 g
• Carbohydrates: 34 g
• Fiber: 4.3 g
• Protein: 6.2 g