Not-So-Nutty Granola... It's Top-8 Free!
My kids adore granola... I mean, who doesn’t? It’s the ideal mix of crunch and sweetness that not only serves as the perfect cereal, but also a topping for yogurt and even ice cream. The problem with granola for food allergy families almost goes without saying, though: it is NUT-TY. It’s hard enough finding a nut-free granola, let alone one that is not made on shared equipment with every allergen imaginable. So, what’s a granola-loving, food allergy family to do?
Make it homemade of course!
Enter my sweet friend, Laura... She is my granola inspiration and THE girl you want to invite to breakfast. Her homemade granola is always at the top of our friend’s request list when we do a girls’ brunch (that and her candied bacon, which will eventually call for a guest post...). When I asked her if I could take a peek at her recipe to see if I could modify it for my boys, she was so kind to share it. And, my kids have absolutely loved how much fun we've had playing around with this recipe to make it safe for them to enjoy!
Here is the base Laura's modified recipe. Pumpkin and sunflower seeds take the place of tree nuts, and any dried fruit can take center stage. There is is SO much flexibility with this one! The good news is that this is the road map for a TOP-8 FREE granola that your family will not be able to stop eating.
Top-8 Free, Not-So-Nutty Granola
3/4 c. *pumpkin seeds
3/4 c. *sunflower seeds
3 cups of gluten-free old fashioned oats
1 tsp. cinnamon
1/2 tsp. salt (I used Kosher, which makes it a little saltier)
2/3 c. honey
a splash of vanilla (1/4- - 1/2 tsp.)
2 tablespoons of dairy free butter OR coconut oil (I used Earth Balance dairy-free butter, soy-free version)
1 c. dried fruit (I used dried blueberries for this batch, but you can also do a blend)
*I used Go Raw brand, which is nut-free, gluten-free & vegan and made in a facility that processes coconut and sesame (this is not a sponsored product, but I was happy to find it on store shelves and wanted to share!)
Heat oven to 300 degrees. Mix pumpkin seeds, sunflower seeds, oatmeal, cinnamon and salt together in large bowl; set aside. Heat honey, butter/coconut oil and vanilla in small saucepan until honey is melted and ingredients are well blended. Pour honey mixture over oats and mix together until everything is well-coated. Lightly grease a large cookie sheet and spread granola out in a thin layer so it cooks evenly.
Bake for 30-35 minutes, stirring granola at least once mid-way through. Granola is done when golden in color. Just be careful to watch the pan very closely, as you do not want it to burn and get too browned.
Take cookie sheet out of oven and cool granola. Once completely cooled, stir dried fruit and store in an airtight container. Enjoy your granola with dairy-free milk, yogurt or on anything else you'd like for breakfast or snack time!