A delicious nut free granola made with coconut, cherry and sunflower seeds. Serve with yoghurt or milk and fresh fruit for a delicious breakfast.

granola in jar with teapot in background

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Breakfast, lunch, snack time - even dessert, I could eat granola any time of day. I decided to see if my son agreed and made up a batch for him to take into school in his lunch box.

The school has a nut free policy as there are several children at the school with serious allergies so I made it nut free.

Coconut is one of my favourite ingredients to include in granola. Little S loves it as well and picks out all the coconut flakes and eats them first.

My daughter however picks them all out and sneaks them to her brother to eat when I'm not looking!

Occasionally coconut is mistaken for a nut. It's actually a seed and is therefore safe to be sent in to a nut free school. Coconut allergies are possible but are extremely rare.

Is it worth making homemade granola?

I've been making homemade granola for years after coming across a recipe in this lovely cookbook called Whole-Grain Mornings* by Megan Gordon.

This book is full of the kind of recipes I'd love to make if I didn't have kids who were fussy eaters and who want breakfast to be on the table, like now. They're not keen on waiting around.

However, I did find the time to make the granola and I went on to experiment with many different varieties. In fact I even planned to open a granola business for a while. I went on a food business course where I learnt a lot and made some wonderful friends. However, then baby S (who is no longer a baby!) came along and I couldn't find a way to make it profitable so it never happened.

These days I settle for making granola for us at home and sometimes for friends.

So in answer to my original question, yes - it is definitely worth making homemade granola.

I've never been keen on the over-sweet taste of shop bought granola and lots of people have told me that they agree.

This recipe has maple syrup in it and the sugar from the dried fruit but this is a lot less sugar than most commercial granolas, making this a healthier choice for breakfast.

Serving suggestions

Here are some of our favourite things to serve with granola:

fruit
yoghurt
tahini
peanut butter
sprinkled over porridge
with pancakes.

Alternatively feel free to eat it straight out of the jar when no-one's looking - it's your granola after all.

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Nut free granola with coconut, cherry and sunflower seeds

Mandy Mazliah

A delicious nut free granola made with coconut, cherry and sunflower seeds. Perfect for anyone with a nut allergy or for sending in a lunchbox to a nut free school.

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine International

Servings

Calories 302 kcal

Ingredients

300 g jumbo oats
100 g sunflower seeds
50 g dried coconut flakes
1 tablespoon hemp hearts optional
100 ml sunflower oil
100 ml maple syrup or agave syrup
1 teaspoon vanilla extract
100 g dried cherries

Instructions

Pre-heat the oven to 120°C (fan)/140°C/275°F/gas mark 1.
Line two baking trays with non-stick baking paper.
Place 300g jumbo oats, 100g sunflower seeds, 50g dried coconut flakes, 1 tablespoon hemp hearts (if using), 100ml sunflower oil, 100ml maple syrup and 1 teaspoon vanilla extract in a bowl and mix well.
Spread out on to the baking trays in a thin layer.
Bake for 20 minutes, stir well, and then return to the oven for another 20 minutes.
Allow to cool completely on the tray then mix with 100g dried cherries and store in an airtight container.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 302kcalCarbohydrates: 31gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 6mgPotassium: 186mgFiber: 5gSugar: 10gVitamin A: 307IUVitamin C: 1mgCalcium: 39mgIron: 2mg

Keyword nut free granola

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