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Homemade granola nut free in a jar
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Homemade Oven Baked Granola (Nut-Free)

Crunchy, lightly sweet, and packed with golden clusters, this nut-free homemade granola is perfect for breakfast, snacking, or topping yogurt. Made with simple pantry staples and naturally sweetened with maple syrup.
Course Breakfast, Snack
Cuisine American
Diet Vegetarian
Keyword cluster granola, easy granola recipe, healthy breakfast granola, homemade granola, maple granola, nut-free granola, oven baked granola
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings 10
Calories 211kcal

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Spatula

Ingredients

Dry Ingredients

  • 3 cups old-fashioned rolled oats
  • ½ cup sunflower seeds
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • ⅓ cup maple syrup
  • 2 tablespoons sunflower seed butter
  • 1 teaspoon vanilla extract

After Baking

  • ¾ cup dried fruit cranberries, raisins, cherries, or a mix
  • ¼ cup chocolate chips

Instructions

  • Preheat oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Mix dry ingredients. In a large bowl, combine oats, sunflower seeds, cinnamon, and salt.
  • Mix wet ingredients. In a small bowl, whisk together maple syrup, sunflower seed butter, and vanilla extract until smooth.
  • Combine. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
  • Press and spread. Transfer the mixture to the prepared baking sheet and press it firmly into an even layer using a spatula. (This helps create those crunchy clusters.)
  • Bake for 25 minutes, or until lightly golden. Do not stir during baking if you want larger clusters.
  • Cool completely. Let granola cool on the pan for about 20 minutes. It will continue to crisp as it cools.
  • Break into clusters once fully cooled.
  • Add mix-ins. Stir in dried fruit and chocolate chips after cooling.

Notes

  • For extra-large clusters, really press the mixture firmly into the pan before baking.
  • Don’t add dried fruit or chocolate chips before baking or they may burn or melt.
  • Store in an airtight container at room temperature for up to 2 weeks.
  • For a less sweet version, reduce maple syrup slightly to ¼ cup.

Nutrition

Calories: 211kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 120mg | Potassium: 193mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg