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Epicurious

No-Nut Granola

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Alex Lau

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.

Recipe information

  • Yield

    Makes about 2 quarts

Ingredients

3 cups old-fashioned oats and/or kamut flakes
2 cups mixed seeds, such as pumpkin seeds (pepitas), sunflower seeds, sesame seeds, flaxseeds, and/or hemp seeds
½ cup cacao nibs
½ cup coconut flakes
½ cup olive oil
½ cup pure maple syrup
1 teaspoon (or more) kosher salt
1½ cups mixed dried fruits, such as golden berries, mulberries, figs, dates, raisins, dried sour cherries, apricots, and/or dried mangoes

Preparation

  1. Step 1

    Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.

    Step 2

    Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.

    Step 3

    Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.

    Step 4

    Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.

    Step 5

    Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.

TagsGranolaOatRice & GrainsPumpkin SeedSeedSunflower SeedSnackVegetarianVeganDairy FreeGluten FreeHealthyishBon Appétit
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