Nut Free Granola (Fast & Easy!)

This quicker & easier method for making homemade nut free granola is now my go-to recipe for stocking our pantry with crunchy goodness! 6 ingredients and 45 minutes is all you need to make this. Perfect for a quick & easy breakfast or snack anytime.

Many homemade granola recipes go the low & slow or dehydrated route (and don’t get me wrong, they’re delicious and perfect when using ingredients that might burn at a higher temp). 

But ever since I realized you could just hold heat sensitive add-ins for later and toast your oat mixture in a hotter oven for less time, I’ve been using this method more and more.

The ability to customize your ingredients means you can use this base recipe for endless combinations - for ideas, check the list of add-in ideas and variations later in this post!

Jump to:

• ⭐ Reasons to love this recipe
• 🧂Ingredients you need to make it
• 💭Tips for the best nut free granola
• 🥣Ways to use it
• 🍫Add in ideas 
• 🍓Fun Variations
• 🧊How to store leftover granola
• 🍴More easy breakfast recipes
• Nut Free Granola (Fast & Easy!)

⭐ Reasons to love this recipe

Aside from being a faster method, I LOVE how customizable this easy recipe is.

I get to choose how sweet, salty, spiced, simple, complex or crunchy I like my granola mix to be (versus having to choose from whatever happens to be on the shelf at the store).

I can even change up what type of oil and sweetener I want to use depending on what we have on hand.

And if you’re into getting even more creative and adding any extras (like seeds, chocolate chips, or dried fruit), the options are truly endless. 

🧂Ingredients you need to make it

Rolled oats: To keep this recipe gluten-free, be sure to look for gluten free oats.

Oil: I love how buttery melted coconut oil is in granola recipes. But you can use any other neutral flavored oil you prefer. For a coconut-free option, try avocado oil, canola oil, or vegetable oil instead. Olive oil also works but may add a different flavor.

Maple syrup: I love the extra maple flavor this adds to the recipe, and it’s a great option for anyone looking for a vegan and refined sugar free granola. But you can try another sweetener if you prefer, such as brown sugar or even a brown sugar & honey combination.

Pumpkin pie spice: I love using spice blends as a shortcut, but you can also use cinnamon instead. Or for a simpler version, feel free to skip this ingredient entirely.

Vanilla extract: Always a great addition to baked goods, but you can skip it if you prefer.

Salt: Turns up the volume on the other ingredients, and helps give that craveable salty-sweet flavor.

💭Tips for the best nut free granola

Using rolled oats ensures this recipe has great texture but cooks quickly & evenly.

You don’t want to use steel cut oats for this recipe and it has not been tested with quick-cooking oats, which would give it a different texture altogether (best to just save those for making delicious oatmeal instead!).

Save the add-ins for mixing in after your granola has baked and fully cooled, this way you don’t end up with melted chocolate chips or overly dried & tough-to-chew raisins.

Be sure to use a large, full sized baking sheet so the granola has room to cook in an even layer.

After baking, granola will continue to crisp up on the baking sheet as it cools - but if you like it even crunchier or toastier, you can keep it in the oven for longer (checking every 5-10 minutes).

🥣Ways to use it

You can, of course, enjoy this like you would any cereal with some milk, or as a sweet topper for anything that could use a little extra crunch. 

I like to sprinkle this nut free granola on top of a Greek yogurt breakfast bowl or chia pudding recipe with fruit, jam, or nut/seed butter stirred in.

Also good on top of a smoothie or smoothie bowl (goes with almost anything, but I like it best with this chocolate banana smoothie or strawberry peach smoothie).

Easy dessert idea: Use it as an ice cream topping (ever sauteed some sliced bananas in a non-stick pan with coconut oil and served it with a scoop of vanilla ice cream on the side? It’s so good!).

🍫Add in ideas 

Here’s some ideas of what you could mix in after your granola is baked & cooled (if you have more ideas, please don't be shy about adding them in the comments below for others to try too!).

Chocolate chips: Milk chocolate or white chocolate chips, mini chips, dark chocolate chunks.

Dried fruit: Raisins are a classic but you can also try dried cranberries, dried currants, dried blueberries, dried apple pieces, freeze dried strawberries, or coconut flakes.

Seeds: Sunflower seeds or pumpkin seeds are a great size for granola.

Written as-is, this recipe is nut-free. But you can of course add any chopped or candied nuts if you prefer. Chopped pecans, cashew halves, or slivered almonds would all be delicious in this!

🍓Fun Variations

Here’s some fun flavor combinations to try, if you need some inspiration:

Cranberry white chocolate granola: Add candied pecans, toasted pumpkin seeds, dried cranberries, and white chocolate chips.

Oatmeal cookie granola: Add raisins, candied walnut pieces, and use cinnamon instead of pumpkin pie spice.

Strawberry granola: Add freeze dried strawberries, slivered almonds, coconut flakes and omit the cinnamon.

Not sure if anyone else agrees but I think homemade granola makes a really sweet & thoughtful gift! Especially if you add it to a cute jam jar and maybe a ribbon or handwritten label on top.

🧊How to store leftover granola

I store this nut free granola in a tightly sealed, lidded container (I like using a large glass jar but a ziptop bag or tupperware would also work great) in the pantry or countertop at room temperature for 2-4 weeks.

If you live in a hot or humid climate then you can store it in the fridge.

You can also store it in an airtight container in the freezer for up to 3-6 months if needed.