My one daughter is anaphylactic to peanuts and all tree nuts. Even finding seeds that haven’t been cross contaminated is quite a challenge. I recently found a nut-free company based out of Rhode Island and placed an order for pumpkin seeds and sunflower seeds online. Thanks to “Gerbs,” my daughter can now enjoy this nut free granola.
- 2 cups rolled oats
- 2 cups steel cut oats (to provide a bit of crunch, since there are no nuts)
- 1/2 cup red quinoa, uncooked
- 3/4 cup raw, unsalted sunflower seed kernels
- 3/4 cup raw, unsalted pumpkin seed kernels
- 3/4 cup dried cranberries
- 3 Tbsp. coconut sugar
- 1/4 tsp. fine sea salt
- 1 tsp. pumpkin pie spice (or make your own using 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
1. Preheat oven to 325 F.
2. Mix the oats, quinoa, seeds, cranberries, sugar, salt and spices in a large bowl.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
4. Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes.
5. Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools.
6. Transfer to an airtight container. Serve over yogurt, berries or oatmeal.