Kid Safe Nut Free Granola Recipes

5 INGREDIENT GRANOLA

Steps:

• Preheat oven to 350 degrees F. Coat a large baking sheet with nonstick cooking spray and set aside.
• Mix oats and brown sugar together.
• In a separate bowl, whisk together the oil, honey and vanilla.
• Pour over dry mixture and stir to coat thoroughly. Add in chopped nuts, and desired seeds at this point.
• Spread on baking sheet and bake for 30 minutes.
• Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.
• Let it cool on the baking sheet and then break up any large pieces. Stir in dried fruit and coconut, if using.
• Store in an airtight container for up to 3 weeks.

NUT FREE CHEWY GRANOLA BARS

Steps:

• Line an 8x8 inch pan with parchment paper. Spray lightly with nonstick cooking spray.
• In a mixing bowl, combine oats, salt and cinnamon.
• In small saucepan, combine honey and coconut oil. Cook over medium heat until bubbly. Turn the heat off and stir in the vanilla.
• Pour honey mixture into the oats and stir until well combined.
• Stir in pepitas and dried cranberries if adding. Once the mixture has cooled slightly, add in chocolate chips.
• Spoon mixture into your parchment lined pan and spread evenly. Spray a small amount of cooking spray onto your hands and press the mixture firmly into the pan so that it stays together.
• Place the pan in the refrigerator for 2 hours. Remove the bars with the parchment paper and cut into 12 even bars. Enjoy!

NUT FREE GRANOLA

Steps:

• Preheat oven to 150 degrees Celsius.
• Add rolled oats to large bowl.
• Chop seeds if desired and add to bowl. Add coconut flakes and cacao nibs.
• Melt coconut oil in a small bowl. Add the honey. If honey is stiff, either sit bowl in boiling water for a few minutes or heat for a short burst on high on microwave.Add maple syrup and mix well.
• Pour the liquid into the bowl with oats and mix well.
• Line two large trays with baking paper and pour half of the oat mixture onto the trays.
• Place in the oven and bake for 15 minutes. Give a stir around and bake for a further 5 - 10 minutes. To be ready the granola does not have to be dry to touch. It will dry further on cooling.
• Allow granola to cool before transferring to an air tight container.

HEALTHY HOMEMADE GRANOLA BARS

Steps:

• Fill a small bowl with warm/hot water from the tap and place the dates in the warm water while you prep the rest of the ingredients. They need to soak at least 5-10 minutes to moisten and soften.
• Pre-heat the oven to 325 degrees, and line a small baking pan with parchment paper. There is no need to grease the pan or the paper. Make sure the sides of the paper go over the sides of the pan so you can lift the granola bar mixture out of the pan easily.
• Put the coconut shreds, pepitas, sunflower seeds, flax meal, chia seeds, raisins, salt, and cinnamon in a medium mixing bowl, and stir with a spoon to combine.
• Pit the dates, and put them into a blender along with 3 tablespoons of the warm water that the dates were soaking in. Blend to make a smooth date "paste." Put the date paste and tahini in a small sauce pan. Warm the date paste/tahini mixture until it melts and starts to sizzle a little, stirring along the way. This only needs about 1 minute to melt and warm so that it is easier to mix into the seeds.
• Stir the warm date paste/tahini mixture into the mixing bowl with the seeds using a spatula. It will be thick and sticky. It will seem dry at first but do not add more moisture or they will not set right. It will start to combine as you mix.
• Press the granola bar mixture into the parchment paper lined baking sheet. I use my hands - press it in tight. Press it into the sides and corners, and slide the edges and corners down to compact in.
• Bake at 325 degrees for 25 minutes, take them out of the oven, and use the back of a wooden spoon t gently press the granola down a bit more so it really compacts in to set. Cool in the pan for 10 minutes, and then use the parchment paper sides to lift the solid bar mixture onto a cooling rack to finish cooling (I keep it on the parchment paper while on the cooling rack). Do NOT cut the bars until they are cooled - it sets up as it cools off, and it will fall apart if you cut it while it is still hot.
• Once the granola is cooled, cut the bars into the sizes you want, and either freeze or store in an airtight container.

GLUTEN FREE AND NUT FREE GRANOLA

Steps:

• Preheat oven to 350F degrees.
• In a large bowl combine all ingredients in order listed. Stir well to distribute oil and honey throughout the oats.
• Line a large baking sheet with parchment paper or silicone baking mat. Spread granola mixture evenly across the baking sheet.
• Bake in oven for 10 minutes. Remove from oven and stir granola. Spread granola evenly across pan again and return to oven to bake for another 10 minutes.
• Remove granola from oven and place baking sheet on a cooling rack. Allow to cool completely (about 15 minutes). It will crisp up as it cools.
• Break apart granola into bite size pieces and store in an air tight container.
• Serve as breakfast in a bowl with your favorite milk, or non dairy milk. Also makes a perfect topping over your favorite yogurt. Or pack it in a lunch for the perfect treat or snack.

SIMPLY THE BEST NUT FREE GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Prepare a rimmed baking sheet by lining it with aluminum foil and spraying with cooking spray. Set aside.
• In a large bowl, stir together oats and wheat germ.
• In a small saucepan, whisk together salt, brown sugar, honey, oil, cinnamon, and vanilla. Bring to a boil over medium-low heat, stirring frequently. Once the honey mixture boils, remove from heat.
• Pour honey mixture over the oats and stir until the oats are completely coated. Add cranberries and coconut and stir to combine.
• Spread oat mixture evenly onto prepared baking sheet. I like to use a wooden spoon to gently press together clumps of the oats to get those great crunchy clusters at the end!
• Bake for 15-20 minutes, stirring halfway through.
• Remove from the oven, press oats gently again with a wooden spoon to form those clusters, and allow to cool completely before storing granola in an air-tight container. The granola will continue to get crispier and crunchier as it cools.

NUT FREE GRANOLA

Steps:

• Preheat the oven to 325°F / 160°C. Line a big baking tray with parchment paper.
• In a large bowl, mix together the oats, wheat germ, coconut flakes, cinnamon, ginger and sea salt flakes.
• In a small bowl, mix together the honey and coconut oil. You can heat it in the microwave for about 10 seconds to help it mix together more easily.
• Pour the honey mixture over the dry mixture and stir everything together very well, until all the oats look well coated. Tip the oats mixture onto the baking tray and use a spatula to spread it all out evenly.
• Bake in the preheated oven for about 25-30 minutes, stirring everything once halfway through. Remove the pan from the oven and do not stir again if you like clusters. Allow the granola to cool completely.
• Once the granola has completely cooled, break apart any large clusters. Mix in the raisins and banana chips.
• Store in an airtight container. It should last up to 2 weeks, but use your best judgment depending on how dry/crunchy you like your granola toasted.

NUT-FREE GRANOLA

Steps:

• You can watch the video in the post for visual instructions.Line a large baking sheet with parchment paper and preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
• Add all dry ingredients into a big bowl and stir with a spoon.
• Next, add dried fruit of choice (check the recipe notes below for options), maple syrup, sunflower seed butter, and vanilla extract. Stir with a spoon until all dry ingredients are coated and everything is well mixed.
• Transfer the mixture onto the lined baking sheet and spread it out evenly.
• Bake in the oven for about 20 minutes, stirring halfway through. Then gently press the stirred granola down with a wooden spoon (or spatula) so that it sticks together.
• Check after 16-18 minutes if the granola is already lightly brown. Watch it closely, to avoid burning. Remove the baking sheet from the oven.
• Let it cool completely without touching it. Once it gets cooler, the granola will crisp up. Store in air-tight containers.
• Enjoy your homemade nut-free granola with plant-based milk, or use it to make these delicious GRANOLA CUPS.

HEALTHY NUT-FREE GRANOLA BARS (NO-BAKE)

Steps:

• Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
• In the bowl of a food processor, process dates and honey until they form a paste.
• In a large mixing bowl, combine the oats, cranberries, pumpkin seeds and coconut.
• Add date mixture to oat mixture and mix, using your hands, until well combined. Transfer mixture to the prepared pan and firmly press into an even layer.
• Chill in freezer for about 20 minutes until firm. Remove from freezer and lift granola mixture out of pan using overhang on sides. Cut into bars and serve.

KID-TESTED, NUT-FREE GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Combine oats, spelt flour, wheat germ, brown sugar, chia seeds, ground flax seeds, cinnamon, and salt in a large bowl.
• Combine applesauce, honey, banana, egg, and dates in a blender; blend until very smooth. Pour over the oat mixture and mix well.
• Scoop granola mixture into the pan. Press down firmly with wet hands to spread evenly in the pan.
• Bake in the preheated oven until very lightly browned, 25 to 30 minutes. Let cool for 1 to 2 minutes. Cut into bars. Cool completely before lifting from the pan, about 30 minutes.

KID SAFE (NUT FREE) GRANOLA

Steps:

• Preheat oven to 350 degrees.
• Combine oats, cereal, and wheat germ or flaxseed in large bowl.
• Heat brown sugar, maple syrup, honey, oil, and salt in saucepan just until sauce melts together.
• Remove from heat, add vanilla, stir, and add to oat mixture.
• Thoroughly fold sauce into the cereal. This takes a bit of patience and the cereal mixture will appear a bit dry.
• Spread onto greased jelly roll pan.
• Bake approximately 20 minutes, taking out to stir (so the edges don't burn) every 6 or 7 minutes, until it is toasted to your liking. I like it nice and crunchy so I let mine go about 24 minutes or so normally.
• Cool, stirring every 5 minutes or so to ensure that it doesn't clump together too much - it will not harden in "clusters," rather it ends up a little looser like cereal, which is great for sprinkling over yogurt.
• Store in airtight container.
• *VARIATION for adults: Replace crisp rice cereal with 2 cups nuts of choice - almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc. or combination. Follow remainder of recipe as directed.

EASY HOMEMADE NUT FREE GRANOLA BARS: RASPBERRY WHITE CHOCOLATE

Steps:

• Preheat oven to 350f
• Crush your freeze dried fruit a bit before using.
• Combine all of the ingredients together in a large mixing bowl.
• Divide the mix into 48 portions. We used the Granola Bar Pan with a press to do this. It also creates the authentic granola bar shape.
• If using a sheet pan, bake on parchment paper.
• Bake at 350 for 20 - 25 minutes. If your bars are too thick, the bake time is longer, and they can start to burn a bit at the edges. before being done in the center.

GRANOLA SPRINKLES

Steps:

• Preheat the oven to 325 degrees F.
• Warm the honey and the oil in a glass measuring cup or bowl until easily pourable, about 15-30 seconds in the microwave. Add to a medium bowl with the rest of the ingredients and stir well to combine.
• Spread mixture onto a rimmed baking sheet and bake for 25-30 minutes, stirring every 10 minutes and removing the pan as soon as the granola starts to brown deeply.
• Let cool and serve or store.

NUT FREE GRANOLA

Steps:

• In a small saucepan mix together brown sugar, oil, and honey. Bring to a boil. Remove from heat and add vanilla and cinnamon.
• In a large bowl combine oats, coconut, and sugar/oil mixture.
• Stir until oats are well coated and everything is combined.
• Spread into 2 9x13 pans.
• Bake at 350 degrees for 10 minutes.
• Stir, turn off your oven, and put the granola back into the oven for 3-4 hrs. The heat left in the oven will finish cooking this. I love this because I can make this and walk away for a few hours without having to continually stir the granola.
• Remove from oven after 3-4 hours. Let cool and store in an air tight container.