This nut-free granola is crunchy, naturally sweet and easy to make in only 15 minutes! Perfect for breakfast, snacking, or topping yogurt and no nuts are required.
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Homemade Nut-Free Granola
This easy nut-free granola is crisp, golden, and full of wholesome flavor without any tree nuts or peanuts. It’s naturally sweetened, packed with crunchy clusters, and perfect for anyone with allergies or for school-safe snacks.
If you love homemade granola, you’ll also enjoy my classic homemade granola recipe. But this version skips the nuts and still delivers that same irresistible crunch that you can sprinkle over yogurt, smoothie bowls, or enjoy by the handful.
Why I Love This Recipe
- Only 5 simple ingredients are needed for this budget-friendly, nut-free granola recipe. It’s a great alternative to store bought granola!
- Make this crunchy snack gluten-free and vegan by using gluten-free oats and swapping honey for the maple syrup!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Quick oats: These bake faster and create smaller clusters compared to traditional rolled oats.
- Honey: Naturally sweetens and helps bind the granola together. Maple syrup is a great substitute!
- Melted coconut oil: Adds richness and makes the nut-free granola texture extra crunchy.
- Vanilla extract: Enhances the flavor with a warm, sweet note.
- Optional mix-ins: Coconut flakes, cinnamon or dried fruit for extra texture and flavor.
How to Make Nut-Free Granola
Combine quick oats, honey, coconut oil, vanilla, and salt in a bowl and stir until every oat is evenly coated—no separate wet and dry steps needed.
On a parchment lined baking pan, spread mixture in a thin even layer. Lining the pan prevents sticking and helps granola to crisp evenly.
Bake briefly in a hot oven to toast the oats evenly. Stir once halfway through to keep the edges from getting too dark.
Let granola set on the pan to cool down and form crunchy pieces. Once cool, break into clusters.
Recipe Tips
- Use quick oats: They toast faster and create finer clusters. Rolled oats need longer baking and make chunkier pieces.
- Press down firmly. After spreading the mixture on the pan and again after stirring halfway through baking, press it down firmly. This helps it stick together into larger clusters that break apart after cooling.
- Mix-ins. Wait to add dried fruit, chia seeds or flax seeds, chocolate chips or coconut flakes after baking so they don’t burn.
- How to eat granola: As a snack on it’s own, in a yogurt bowl, on top of cooked muesli, part of a smoothie bowl, in trail mix or even in these breakfast yogurt popsicles!
More breakfast and snack recipes with oats include oatmeal bowl, overnight oats and baked oatmeal.
More Recipes with Oats
Nut-Free Granola
Video
Ingredients
- 4 ¼ cup quick oats
- 1 cup honey
- ⅔ cup melted coconut oil
- 1 teaspoon vanilla
- ¾ teaspoon salt
Optional Mix-ins: 1/2 tsp cinnamon, 1/2 cup coconut, 1/2 cup dried fruit
Instructions
- Preheat and prepare: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix all ingredients: In a large mixing bowl, combine 4 1/4 cups quick oats, 1 cup honey, 2/3 cup melted coconut oil, 1 teaspoon vanilla, 3/4 teaspoon salt and any optional mix-in's. Stir well.
- Bake: Spread out in an even layer on prepared baking sheet. Bake 5 minutes. Stir and bake another 3-5 minutes.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Storage
Store the cooled granola in an airtight container at room temperature. It stays fresh and crunchy for 1–2 weeks. For longer storage, freeze in a zip-top bag up to 2 months. Bring to room temperature before eating.
