This Nut-Free Simple Homemade Granola is easy, delicious, and so much better than store-bought granola. With just a few simple ingredients, you’ll have a wholesome snack or breakfast that’s free of additives, preservatives, and extra sugars. It’s the kind of recipe you’ll want to make every week because it’s so versatile—you can enjoy it with yogurt, milk, or even by the handful. Once you try it, I bet you’ll never go back to store-bought!

A light blue bowl filled with simple homemade granola sits on a tray covered with nut-free granola, featuring wholesome oats and crunchy seeds.

Oriana’s Thoughts On The Recipe

Homemade granola has a special place in my heart (and pantry!). This nut-free granola recipe is one I come back to week after week. It’s wholesome, flavorful, and just the right amount of sweet. Whether you’re a seasoned home cook or just getting started, this recipe is simple and foolproof—perfect for anyone looking to ditch store-bought granola for something more nourishing.

My kids enjoy it sprinkled over yogurt or cottage cheese, while I’ll often grab a handful as a quick snack. It’s also amazing with milk for a crunchy, satisfying breakfast. With its hint of cinnamon and vanilla, this granola feels cozy and comforting, like a warm hug in a bowl.

And let’s talk about how much better this is than store-bought granola! Not only does it taste fresher, but it’s also free of preservatives, additives, and those sneaky extra sugars. Plus, making it yourself means you can tweak it to fit your taste buds perfectly. Once you try it, I’m confident it’ll become a staple in your home, too.

What I Love About This Recipe

  • Wholesome Ingredients
  • A Snack for Every Occasion
  • Better Than Store-Bought
  • Naturally Sweetened and Flavorful
  • No additives, preservatives, or fillers here, just goodness
A batch of simple, nut-free homemade granola is perfectly browned on a baking sheet, with a scoop beside a bowl brimming with granola goodness.

Ingredients You’ll Need, Substitutions & Notes

Ingredients needed to make Nut-Free Simple Homemade Granola with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Old-Fashioned Oats: The heart of this recipe! Use certified gluten-free oats if needed.
  • Sunflower Seeds & Pepitas (Pumpkin Seeds): These add crunch and nutrition. Feel free to adjust the ratios to your liking.
  • Hemp Seeds: A boost of protein and healthy fats.
  • Ground Cinnamon: For a warm, cozy flavor.
  • Kosher or Sea Salt: Enhances the natural sweetness of the other ingredients.
  • Olive Oil (or Melted Coconut Oil): Helps the granola crisp up beautifully.
  • Pure Maple Syrup: Naturally sweetens the granola without refined sugars.
  • Pure Vanilla Extract: Adds depth and enhances the flavor.
  • Optional Dried Fruit: Cranberries, cherries, blueberries, or raisins add a chewy texture and extra sweetness.

Food Allergy Swaps

This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments. Make sure to use certified gluten-free oats.

Potential Recipe Challenges & Pro Tips

  1. Burning the granola while baking. Pro Tip: Bake the granola at a low temperature (around 325°F) and stir it every 10-15 minutes to ensure even toasting. Keep an eye on it during the last 5 minutes to avoid over-browning.
  2. Clumpy granola. Pro Tip: Press the granola mixture firmly onto the baking sheet before baking, and avoid stirring it too much during the baking process. Let it cool completely before breaking it into clusters.
  3. Granola sticking to the baking sheet. Pro Tip: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix

In a large bowl, combine oats, sunflower seeds, pepitas, hemp seeds, cinnamon, and salt. Stir to combine. Add the olive oil, maple syrup, and vanilla extract. Stir until the granola mixture is well-coated.

Step 2 – Bake

Pour the granola mixture onto the prepared baking sheet in an even layer. Bake for 20 minutes and remove from the oven. Use a spatula to stir the granola. Press the granola into an even layer with the spatula and return to the oven. Bake for 15 to 20 more minutes or until the granola is light golden brown. Check early to make sure it isn’t burning; every oven is different.

Remove from the oven and let the granola cool completely on the baking sheet. Do not stir! When the granola is completely cooled, break it up into clusters and stir in the dried fruit, if using.

Extra Recipe Tips For Success

  • Spread the granola mixture evenly on the baking sheet for uniform toasting.
  • Be sure to line the pan with parchment paper so the sweetener does not stick to the pan.
  • Let the granola cool completely before storing it to keep it crisp.
A bowl filled with crunchy, simple homemade granola clusters, showcasing a delightful mix of oats and seeds with a golden brown hue.

Variations & Additions

  • Add unsweetened shredded coconut or cacao nibs for extra texture.
  • Stir in mini chocolate chips after the granola has cooled for a sweet treat.
  • Swap maple syrup for honey if you prefer a different flavor profile.
  • Stir the coconut flakes into the granola halfway through baking.

Storing and Freezing Instructions

Storing: Keep the granola in an airtight container at room temperature for up to 2 weeks.

Freezing: Freeze in a zip-top bag for up to 3 months. Let it thaw at room temperature before serving.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned oats?

I don’t recommend it, as quick oats can make the granola too soft and clumpy.

How do I make it sweeter?

Add a touch more maple syrup or sprinkle in some brown sugar.

Can I add nuts?

Absolutely! If you don’t need a nut-free granola, feel free to toss in chopped almonds, pecans, or walnuts.

Is this recipe vegan?

Yes, as long as you use pure maple syrup and no honey, it’s completely vegan.

Hand picking a cluster of nut-free homemade granola from a bowl, surrounded by more simple granola pieces on a baking sheet.

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Recipe Card

A hand picks up a cluster of nut-free homemade granola from a bowl, with a spread of simple granola pieces in the background.

Nut-Free Simple Homemade Granola

Oriana Romero
This Nut-Free Simple Homemade Granola is easy, delicious, and so much better than store-bought granola. With just a few simple ingredients, you’ll have a wholesome snack or breakfast that’s free of additives, preservatives, and extra sugars. It’s the kind of recipe you’ll want to make every week because it’s so versatile—you can enjoy it with yogurt, milk, or even by the handful. Once you try it, I bet you’ll never go back to store-bought!
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 servings (1/2 cup each)

Equipment

Ingredients
 

  • 3 cups (300 g) old-fashioned oats
  • 1/2 cup (75 g) sunflowers seeds
  • 1/2 cup (75 g) pepitas seeds
  • 1/4 cup (75 g) hemp seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher or sea salt
  • 1/2 cup (120 ml) olive oil (or melted coconut oil)
  • 1/2 cup (120 ml) pure maple syrup
  • 1 1/2 teaspoons (7.5 ml) pure vanilla extract
  • 1 cup dried cranberries dried cherries, dried blueberries, or raisins (optional)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 325º F (165º C). Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, combine oat, sunflower seed, pepitas, hemp seeds, cinnamon, and salt. Stir to combine.
  • Add the olive oil, maple syrup, and vanilla extract. Stir until granola mixture is well coated.
  • Pour the granola mixture onto the prepared baking sheet in even layer. Bake for 20 minutes and remove from the oven. Use a spatula to stir the granola. Press the granola into an even layer with the spatula and return to the oven. Bake for 15 to 20 more minutes or until the granola is light golden brown. Check early to make sure it isn't burning, every oven is different.
  • Remove from the oven and let the granola cool completely on the baking sheet. Do not stir!
  • When the granola is completely cooled, break it up into clusters and stir in the dried fruit, if using.
Oriana’s Notes
 
Storing: Keep the granola in an airtight container at room temperature for up to 2 weeks.
 
Freezing: Freeze in a zip-top bag for up to 3 months. Let it thaw at room temperature before serving.
 
Food Allergy Swaps: This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments. Make sure to use certified gluten-free oats.
 
Potential Recipe Challenges & Pro Tips:
  1. Burning the granola while baking. Pro Tip: Bake the granola at a low temperature (around 325°F) and stir it every 10-15 minutes to ensure even toasting. Keep an eye on it during the last 5 minutes to avoid over-browning.
  2. Clumpy granola. Pro Tip: Press the granola mixture firmly onto the baking sheet before baking, and avoid stirring it too much during the baking process. Let it cool completely before breaking it into clusters.
  3. Granola sticking to the baking sheet. Pro Tip: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
 
Extra Recipe Tips For Success:
  • Spread the granola mixture evenly on the baking sheet for uniform toasting.
  • Be sure to line the pan with parchment paper so the sweetener does not stick to the pan.
  • Let the granola cool completely before storing it to keep it crisp.
 
Variations & Additions:
  • Add unsweetened shredded coconut or cacao nibs for extra texture.
  • Stir in mini chocolate chips after the granola has cooled for a sweet treat.
  • Swap maple syrup for honey if you prefer a different flavor profile.
  • Stir the coconut flakes into the granola halfway through baking.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 3240kcalCarbohydrates: 300gProtein: 75gFat: 199gSaturated Fat: 25gPolyunsaturated Fat: 58gMonounsaturated Fat: 106gTrans Fat: 0.02gSodium: 2400mgPotassium: 1981mgFiber: 35gSugar: 103gVitamin A: 308IUVitamin C: 2mgCalcium: 468mgIron: 25mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast
Cuisine American
Calories 3240
Keyword breakfast recipe snack

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5 from 1 vote

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2 Comments

    1. Hello Walt! That sounds delicious! 🥥 Adding shredded coconut to granola gives it a wonderful texture and a hint of natural sweetness. The great thing about this recipe is that it is totally customizable to your taste.