Nut-free seed and coconut granola
Crunchy, nut-free granola with toasted oats, sunflower & pumpkin seeds, coconut and maple syrup. Perfect for yoghurt, porridge or snacking; keeps well.
This is your go-to nut-free granola: crunchy, seedy, and endlessly adaptable. It packs well for packed lunches, makes yoghurt feel like a treat and gives porridge a crunchy finish.
I favour maple syrup here for a clean sweet note and to keep the recipe vegan, but the method works with other liquid sweeteners. Press before baking if you want proper clusters — it’s the difference between ‘crumbly sprinkle’ and ‘sticky, clumping bliss’.
Ingredients
- 500 g Rolled oats
- 80 g Sunflower seeds
- 80 g Pumpkin seeds
- 30 g Linseeds
- 60 g Desiccated coconut
- 30 g Sesame seeds
- 100 ml Maple syrup
- 60 ml Sunflower oil
- 60 g Light brown sugar
- 5 ml Vanilla extract
- 5 ml Ground cinnamon
- 5 ml Fine sea salt
- 100 g Dried cranberries
- 80 g Dried apricots — chopped
Equipment
- baking tray
- baking paper
- small saucepan
- measuring scales
- large spoon or spatula
Instructions
Preheat the oven to 160°C fan/180°C conventional. Line a large baking tray with baking paper.
In a large mixing bowl combine the rolled oats, sunflower seeds, pumpkin seeds, linseeds, desiccated coconut, sesame seeds, ground cinnamon and fine sea salt. Stir to distribute evenly.
Warm the maple syrup, sunflower oil and light brown sugar in a small saucepan over low heat until the sugar has dissolved and the mixture is glossy, about 2–3 minutes. Remove from the heat and stir in the vanilla extract.
Pour the warm syrup mixture over the dry ingredients and mix thoroughly so every flake and seed is lightly coated.
Spread the mixture evenly on the prepared baking tray, pressing down lightly if you want large clusters. Bake for 8 minutes, then remove and gently turn the granola with a spatula or fork to promote even colouring.
Return to the oven and bake for a further 10–12 minutes until an even golden brown. Keep a close eye in the final 5 minutes.
Remove the tray from the oven and leave the granola to cool completely on the tray for 45 minutes. This cooling time lets it crisp and form clusters.
Once cold, break the granola into pieces of your preferred size and stir in the dried cranberries and chopped dried apricots.
Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Tips
- Press the mixture firmly onto the tray before the first bake if you want larger clusters; don’t stir too aggressively after cooling or you’ll break them up.
- Use a heavy baking tray and rotate it halfway through baking for the most even colour — thin trays can lead to hot spots and burnt edges.
- For gluten-free granola, use certified gluten-free oats; ordinary oats can be cross-contaminated in processing.
- Make ahead: cooled granola stores well in an airtight jar for up to two weeks, or freeze portions for up to three months.
- If you prefer less sweetness, reduce the maple syrup by 20–30 g and compensate with an extra tablespoon of sunflower oil for the same texture.
Substitutions
Maple syrup → Honey, same quantity (use only if not vegan)
Stays closeSunflower oil → Melted coconut oil, same quantity (adds coconut aroma and firms up when chilled)
Noticeably differentPumpkin seeds → Extra sunflower seeds or pepitas of same weight
Stays closeDried cranberries → Raisins or chopped dates, same quantity
Stays close
Nutrition
Per serving · estimated
- 433
- Calories
- 11 g
- Protein
- 54 g
- Carbs
- 20 g
- Fat
- 8 g
- Fibre
- 22 g
- Sugar
- 170 mg
- Sodium
FAQ
How do I get big clusters rather than loose crumbs?
Press the mixture firmly into the tray before the first bake and avoid vigorous stirring after cooling. Slightly under-baking helps clusters form as they crisp while cooling.
Can I make this gluten-free?
Yes — substitute certified gluten-free rolled oats. Other ingredients here are naturally gluten-free, but always check labels.
How long does the granola keep?
Stored airtight at room temperature it will keep for up to two weeks. Freeze in portions for up to three months.
My granola looks unevenly browned — what went wrong?
Oven hot spots or an overcrowded tray cause uneven browning. Use a single even layer on a large tray, rotate halfway through and use a heavy tray if possible.
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