My nut-free oatmeal cookie granola is a classic granola recipe without any dodgy stuff that you’ll find in many store-bought mixes. I use a small amount of maple syrup, but mostly rely on the oats and dried fruit to provide natural sweetness. Coconut flour helps the oats clump into that familiar granola texture!
I looove using Sunflower Seed Butter in baked goods. It’s a nut-free alternative that is typically well-tolerated and provides great healthy fats. It’s a staple in my hormone healing diet. This is also a great choice for kids who have issues with peanuts or tree nuts.
I like keeping a batch of Nut-Free Oatmeal Cookie Granola on hand for a quick snack. It’s great on its own, paired with a non-dairy yogurt, OR as an easy topping on baked apples.
Related: Upgraded Classic: Cowboy Cookies
This nut-free oatmeal cookie granola bastes the house in aromas of fall as it bakes. The warm cinnamon and sweet crunch are a perfect pairing for cozy fall days. No need for fall-scented candles when you’ve got this around!
What is Sunflower Seed Butter?
Just like other nut butters, sunflower seed butter is simply a blend of sunflower seeds until they create a creamy consistency. Sunflower seeds are high in Vitamin E and Magnesium. You can find sunflower butter in most grocery stores, just remember to check for added ingredients. I like Thrive Market’s Sunflower Butter that’s made with ONLY ground sunflower seeds.
What should I watch out for in store-bought Granola?
Many commercial granola mixes add cane sugar, brown rice syrup, or other refined sweeteners. They’ll sometimes use starches or wheat flours to get that ‘clumping’ effect. Lastly, I always check for refined vegetable oils (like canola or safflower). Often, store-bought granola is far from a ‘health food’ due to these hidden additives. I like a well-balanced fat:carbohydrate ratio to prevent blood sugar spikes and the best way to ensure that happens is by controlling the ingredients yourself!
What modifications can I make?
If you prefer to make this coconut-free, you can replace the coconut flour with oat flour and omit the coconut flakes. Use olive or avocado oil in place of the coconut oil. You can mix up the fruit add-ins or make it with dark chocolate chips! If you don’t have maple syrup, use honey instead.
Nut-Free Oatmeal Cookie Granola
- 2 cups Oats (rolled)
- ½ cup Coconut Flour
- ½ cup Sunflower Seeds
- ½ cup Dried Fruit (raisins, blueberries, cherries, etc)
- ¼ cup Flaked Unsweetened Coconut (optional)
- 1 tsp Cinnamon
- ½ cup Sunflower Seed Butter
- ¼ cup Maple Syrup
- 2 tbsp Coconut Oil (melted)
- Preheat oven to 325F and line a baking sheet with parchment paper
- In a mixing bowl, stir together all ingredients until well combined. Transfer to the baking sheet and press down into a formed even layer. Bake for 15 minutes.
- Remove from oven and use a spatula to flip over sections of the granola, gently breaking up the granola into chunks. Return to oven and bake for 10 more minutes at 300F.
- Turn off the oven completely and leave the granola for another 20 minutes or until crisp.
When ingredient shopping, I use Thrive Market. They have the best prices for organic, shelf-stable products like oats, sunflower seeds, dried fruit, and maple syrup. Click here to get a free gift with your first order.
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