This nut-free homemade granola is packed with fiber and protein, and can be enjoyed so many ways!
For this week’s Snack Share Wednesday, I sent in this protein- and fiber-packed nut-free granola. I’m really enjoying coming up with new things to share, and reading the daily note to see what other children brought to share.
Granola has been a favorite snack of mine for a long time, but I have to be careful about which ones I purchase, because many contain nuts. I’m not allergic, but I have an intolerance to most whole nuts. I get a stomachache if I eat them.
In addition, Liam’s daycare is, like many schools and child-care facilities, completely nut-free due to allergies. So, it’s handy to have a nut-free granola recipe to make.
Rolled oats are available pretty much everywhere; flax seeds and wheat germ are available at most natural and health-food stores. I found both at my local Whole Foods. Agave syrup seems to be available at most stores — I’ve even seen it at Target.
You can enjoy this granola dry, in a bowl with milk, or sprinkled over yogurt. You can also substitute the cherry/berry mix with your favorite blend of dried fruits.
As I mentioned in another snack share post, if you’d like more ideas for toddler- and kid-friendly recipes, check out my new Pinterest board.
- 2/3 cup agave syrup, or honey
- 1/2 unsalted butter
- 1/4 canola oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 6 cups old-fashioned rolled oats
- 1/2 cup raw wheat germ
- 1/2 cup toasted flax seeds
- 1/2 cup shelled sunflower seeds
- 1/2 cup pumpkin seeds, pepitas
- 1 1/2 cups dried fruit, cut into bite-size pieces if necessary
- Preheat your oven to 350 degrees and line two baking sheets with silicone baking liners, or spray bottom and sides very well with nonstick cooking spray.
- In a small saucepan, combine the agave, butter and canola oil. Melt over medium-low heat, stirring frequently to emulsify. Remove from the heat as soon as the butter is completely melted; whisk in the vanilla, salt and cinnamon. Set aside to cool.
- Place the rolled oats, wheat germ, flax seeds, sunflower seeds, pumpkin seeds and dried fruit. Toss with your hands to evenly distribute the ingredients.
- Spray a rubber spatula with nonstick cooking spray. Pour the contents of the saucepan over the oat mixture, and fold quickly with the spatula until the dry ingredients are moistened.
- Divide the mixture between the two prepared baking pans and spread into an even layer.
- Bake for 20 to 25 minutes, stirring every 10 minutes to ensure even toasting.
- Remove the pans from the oven and let the granola cool on the baking sheet.
- Store in an airtight container at room temperature.
Recipe slightly adapted from Comfortably Domestic