Low Allergy Granola Recipe

Name: Low Allergy Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rolled oats; 1 cup chopped walnuts; 1 cup sliced almonds; 1 tablespoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon allspice; ¼ teaspoon clove; ½ teaspoon salt; ¼ cup agave nectar; ¼ cup molasses; ½ cup melted coconut oil; 1 teaspoon vanilla; dried apples, cranberries or fruit; sunflower seeds or pumpkin seeds; coconut

Servings: persons

3 cups rolled oats
1 cup chopped walnuts
1 cup sliced almonds
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon clove
½ teaspoon salt
¼ cup agave nectar
¼ cup molasses
½ cup melted coconut oil
1 teaspoon vanilla
dried apples, cranberries or fruit
sunflower seeds or pumpkin seeds
coconut

1
Preheat oven to 275.
2
Mix oats, nuts and spices in a large bowl.
3
Combine agave nectar, molasses, melted coconut oil, vanilla.
4
Pour wet mixture onto oat mixture and stir with two spoons to thoroughly coat.
5
Add coconut and seeds, if using, and toss again.
6
Spread mixture on cookie sheet(s) and bake for about 45 minutes, turning occasionally with a spatula.
7
Remove from oven and stir in any desired dried fruit.
8
Let cool completely before storing.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups rolled oats, 1 cup chopped walnuts, 1 cup sliced almonds, 1 tablespoon cinnamon, and more.

Yes, Low Allergy Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Allergy Granola

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