Please note that this recipe is not AIP. However, I’m looking forward to making this AIP/Paleo compliant really soon.
I like fruit and yogurt in the morning but sometimes it can get a little boring. That’s where this homemade Nut Free Granola can really helps out. I love sprinkling it over my yogurt, it adds a nice crunch and a little bit of sweetness. If you like eating granola as a cereal then I would add 1/4 cup chopped, dried fruit and then double or triple the recipe. I would suggest making only what you know you will eat because it only last about 2 weeks.
Nut Free Granola that’s delicious for breakfast on it’s own or to be used in granola bars or sprinkled over a smoothie. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) with vegan options.
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
2 tablespoons Honey or Maple Syrup
1 tablespoon Avocado Oil (or Coconut Oil)
1/2 teaspoon Vanilla Extract
1 cup Old Fashioned Oats (not instant)
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Salt
Heat the oven to 300°F and arrange a rack in the middle.
Place the honey, oil, and vanilla in a small bowl and stir to combine.
Place the oats in a large bowl and the pour the honey mixture over the oats and mix until they are thoroughly coated.
Sprinkle the oats with cinnamon and salt and then stir to combine. Make sure the oats are coated evenly.
Spread the mixture in a thin, even layer on a rimmed baking sheet.
Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. Cooking them until they are hard just means they are overcooked. They will harden on their own once you pull them out of the oven.
Let the oats cool for about 20 minutes before placing them in an airtight container.
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