Nut-Free Granola

This recipe was given by Cadence! Free from: nuts, peanuts, and all allergens depending on which ingredients are used.

Ingredients:

4 + ¾ cup rolled oats

1 tsp salt

¼ cup brown sugar

½ cup honey or maple syrup

½ cup coconut or canola oil

½ tsp cinnamon

½ tsp vanilla extract

1 cup of mix-ins of your choice (I used pumpkin seeds, but dried cranberries, apricots, or coconut are also great choices)

Instructions:

Preheat Oven to 325 degrees Fahrenheit

Line a baking sheet with aluminum foil and spray with cooking spray

Place ¾ cup rolled oats into a blender, and pulse two times or until it resembles a thick flour-like consistency

In a large bowl, mix the oat flour with 4 cups regular rolled oats

In a small saucepan, mix the salt, brown sugar, honey, oil, cinnamon, and vanilla extract over low heat, stirring often until boiling

Once the mixture is boiling, remove from the heat and pour over the oat mixture, stirring until well incorporated. Add in pumpkin seeds or any other mix-in you want

Spread mixture onto the prepared baking sheet, tapping with a spoon to create one even layer

Bake for 15-20 minutes, stirring halfway through

Remove from the oven, pressing down again with a spoon to form clusters. Once the granola cools, it will get more crunchy and crispy. Enjoy over yogurt, milk, or by itself!

Cadence's Bio:

Hi! My name is Cadence and I am a 17-year-old junior who lives in Boston, Massachusetts. I am so excited to have a platform to help others with food allergies! I am allergic to eggs and nuts, and I also avoid sunflower seeds, peas, and coconut. Aside from my allergies, I love to dance and choreograph, cook delicious egg and nut-free food, play field hockey, and am the head of my school’s feminism club! My favorite subjects in school are math and science, and I hope to possibly pursue a career in the medical realm one day.