Monday, September 24, 2012

Nut-Free Granola

I really miss nuts when I eat granola because really, my idea of a perfect granola is chunky oats loaded with nuts and seeds and dried fruit.  There are at least a bah-zillion granola recipes out there and I have probably tried at least half of them.  The results are as varied as the recipes.  Some are so loaded with butter and sweeteners that they taste more like a crumbled oatmeal cookie than granola. :)  I've decided that I wanted my granola to be a little more on the healthy side.  I tried a granola recipe found at the  The tutorial gives great tips on how to make perfect granola.  To see full tutorial click here.  The recipe calls for olive oil which is something that I had never heard of using before in granola and I was pleasantly surprised!  The granola turned out great.  It was slightly sweet, a little salty and the olive oil gave the oats a unique toastiness -- it almost seemed like nuts- salty and a little oily.  This granola is perfect for parfaits.  It balances out the sweetness of the yogurt and the fruit giving a nice crunch and hint of saltiness that nuts would give. This is just a basic recipe so feel free to add anything your heart desires: coconut, dried fruit etc

Nut-Free Granola
From Egg Free Bakery

3 cups old fashioned oats
1 cup whole wheat flour (or oat flour)
1/4 cup milled flax seed, optional
1/2 cup maple syrup
1/2 cup olive oil
3/4 tsp vanilla
1 tsp kosher salt
1 tsp cinnamon
Dried fruit, such as craisins
Dried Coconut

Preheat oven to 350 degrees.  In a food processor, process quick cooking oats into a powder.  In a large bowl, combine old fashioned oats, oat flour, and flax seed, salt and cinnamon.  Add maple syrup, vanilla and olive oil.  Mix well.  Spread out oat mixture onto a 11 x 7 baking sheet.  I wouldn't go any bigger, otherwise the oats will brown too quickly.  It needs to be somewhat packed tightly.  Bake for 30-45 minutes, stirring every 15 minutes, unless you want chunkier oatmeal, in which case you would not stir it.  Remove from oven and let cool on pan for about 10-15 minutes.  Remove to an airtight container or mason jar and use as desired.

*If you opt to add dried fruit or coconut, add during the last 10-15 minutes of baking.
*You can use applesauce for part of the oil, but I would recommend only substituting half of the oil with applesauce if you decide to do that.

Sharing with Real Food Allergy Free: Allergy Free Wednesday


1 comment:

  1. I love making homemade breakfast recipes for the family. This granola looks super tasty and hearty. Thanks for sharing with us on Allergy-Free Wednesdays!