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Kate Daugherty Oatmeal Cookie Granola Recipe Nut-Free
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Nut-Free Oatmeal Cookie Granola

This is a classic granola recipe that omits the nuts and uses sunflower butter to bring it all together!
Course Breakfast, Snack
Cuisine American
Keyword allergen-friendly, Dairy-Free, gluten-free, nut-free
Total Time 45 minutes
Servings 12
Calories 227kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

No Sunflower Butter? Use any seed or nut butter.
No Maple Syrup? Use honey. 
Coconut Free? Omit the coconut flakes, and use Oat Flour in place of Coconut Flour.
Storage: Refrigerate in an airtight container up to one week or less. Freeze if longer. 
Serve it With: Yogurt, Milk, Applesauce, or Baked Apples
Optional Add-ins: Chocolate chips, nuts, seeds
 
[optin-cat id="1907"]