Allergy-Friendly Granola

by Blair Mize, MS, RDN, CSSD, LDN

​After trying homemade granola, I rarely reach for store-bought kinds. A little time in the kitchen is completely worth it for a simple-to-store and easy-to-grab snack or addition to a morning yogurt parfait. This recipe makes a batch large enough to share with friends or package and give as gifts. 

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​With the sweetness of the coconut and honey, the crunch of sunflower and pumpkin seeds, and the chewiness of dried fruit and oats, this granola recipe is sure to become a staple in your family’s pantry. My son especially loves the bites with chocolate chips…and who am I kidding? I do too!

There is something to be said for the peace of mind you are serving by making your own snack suited to your allergies. Use this recipe as a base, and get creative with your own combinations of seeds, fruits, and other mix-ins. Check out Gerbs for a wide selection of allergy friendly ingredients. What is your favorite granola ingredient?

Sweet & Seedy Homemade Granola

Yield: about 14 cups
 
INGREDIENTS
     2/3 cup sunflower seeds
     2/3 cup pumpkin seeds
     2 cups shredded coconut* (sweetened or unsweetened)
     18 oz. container (6.5 cups) old fashioned rolled oats
     6 tbsp. canola oil
     ¾ tsp. ground cinnamon
     ¾ tsp. salt
     ¼ cup ground flaxseed (optional)
     12 oz. bottle (1 cup) honey
     1 cup dried cherries**
     1 cup dried cranberries**
     9 oz. semisweet chocolate chips

* If you are allergic to coconut, try a puffed rice cereal instead or use more seeds and fruit. 
**If you prefer other dried fruits, substitute a total of 2 cups of your choice.
 
DIRECTIONS

• Preheat oven to 325˚F.  Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
• Lightly toast sunflower and pumpkin seeds in a small skillet or toaster oven.
• Place a large skillet over medium heat.  Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted. Transfer to a large bowl and wipe out the pan.  
• Return the pan to the heat and add the oats and canola oil. Cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.
• Transfer the oat mixture to the large bowl with the coconut/seed mixture and stir in the ground flaxseed (optional, but an easy way to add fiber and Omega 3 fatty acids), cinnamon, and salt.  Add honey and mix well. Stir in the dried cherries, cranberries, and chocolate chips.  
• Spread out onto the prepared baking sheet in an even layer. Bake, stirring every few minutes, until the granola is light golden brown, about 17-20 minutes.
• Let cool to room temperature.  Break the dried and cooled granola into small clusters and store in an airtight container.

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*Gerbs' website states they are free of the Top 12 recognized allergens. They shared over the phone that they use coconut oil in their banana chips and any banana mixes. Not an affiliate link.