Nut-Free Pumpkin Seed Granola

This homemade nut-free granola recipe was a creation for my non-vegan husband who is always looking for quick ways to get more protein in the morning. He has a whole host of allergies including nuts and sunflower seeds, and it was almost impossible for us to find a store-bought granola that didn’t have one or both of those ingredients. So, a granola was born.

Why I Love this Recipe

• Crunchy & filling– I love a good crunchy granola. Not only is this granola delicious, but it is packed with protein from both pumpkin and flax seeds.
• Quick & easy – Ready in under 30 minutes, this nut-free granola is made in one bowl. Just dump and stir!
• Allergy-friendly – This granola is free of the top 9 allergens making it a great option to make for a crowd or as a school-safe snack for the kids.
• Versatile – As always, this recipe can be adjusted in so many ways to make it your own. Add a different seed or sweetener, or throw in some dried fruit or coconut flakes – the choice is yours!

Ingredients

• Rolled Oats – Make sure to select a certified gluten-free option if needed. I have not tried this recipe with steel-cut oats, but I imagine it would work just fine.
• Pumpkin Seeds – You can use raw or roasted seeds in this recipe, both taste great.
• Flaxseed meal – This helps the granola stick together into clumps and makes it crunchy!
• Maple syrup – Try to use real maple syrup. It is less likely to burn compared to maple-flavored syrups. You could also opt for a different sweetener like agave syrup if you prefer.
• Salt – I like a coarser grain of salt for this recipe. You can reduce it to ½ tsp if you are looking for lower sodium, but I would not omit it entirely as it brings out the flavors.
• Cinnamon – If you ask me, there’s no such thing as too much cinnamon, but you can reduce it to ½ tsp or omit it entirely if you prefer.

How to Make Homemade Nut-Free Granola

Mix the Dry Ingredients

Begin by adding all of the dry ingredients into a large mixing bowl. Stir a few times to mix evenly. Add in the maple syrup and mix until all ingredients are evenly coated. The mixture will have a wet appearance.

Tip: Make sure the flaxseed is well mixed before adding the maple syrup. These two love to stick together and make it harder to mix everything evenly.

Prep the Baking Sheet

Once everything is mixed, spread the granola evenly onto a parchment-lined baking sheet.

I prefer to use parchment paper here for easier cleanup. You can absolutely use a naked baking sheet if you don’t have parchment paper or if you have the time and energy for added cleanup – more power to you!

If you choose not to use the parchment, just make sure to watch it a bit closer in the oven, as it may cook faster.

Time to Bake

Bake at 325 degrees Fahrenheit for 15 minutes. Then, carefully stir using a spatula. Allow a few larger clumps to stay together. Bake an additional 5 minutes.

Once the granola has reached a perfect golden brown, remove it from the oven and let it cool completely. It will get crunchier as it cools. Honestly, the hardest part of this recipe might be waiting to eat it! Thankfully, it only takes about 5-10 minutes.

Optional Add-Ins:

• 1/4 cup chia seeds
• 2 Tbsp hemp seeds
• 1-2 cups of chopped nuts
• 1/2 cup dried fruit

How to Store Homemade Nut-Free Granola

• Pantry: Store at room temperature for up to 2 weeks in an air-tight container.

• Freezer: Make a double batch and freeze some for up to 6 months so you never run out!

More Tips for Making Nut-Free Granola

• Not Vegan? Use one egg, beaten instead of the flaxseed.

• Gluten Free? Make sure to select a certified gluten-free brand of oats.

Looking for more delicious vegan breakfast options? Try my Vegan Blueberry Muffins or Vegan Banana Pancakes.