When the list of allergies you’re trying to avoid includes eggs, milk, peanuts, tree nuts, sunflower, sesame, and most legumes, breakfast is a complicated meal. We like to start the day with protein and nutrients, but this makes quick, kid-approved options slightly limited. Most cereals are pretty sugar filled and have cross-contamination risk. We’ve actually never found a store-bought granola that is safe for Ollie. After making this allergy-friendly granola, that’s honestly OK with me.
We make this allergy-friendly granola at least twice a month. The recipe below makes 4 large mason jars worth. We eat it many different ways: with coconut hemp milk, on yogurt, in a smoothie bowl, mixed with some fruit, by itself… the possibilities are endless!
As this recipe is mainly a bunch of mixing, it’s perfect to make with your child. The measuring is great math literacy practice. Just be warned, it can be messy. When little hands try to scoop out a handful (make sure the coconut oil has cooled), they will be STICKY. They will be very happy though!
If you’re looking to add more protein and crunch to your granola, you can substitute pumpkin seeds for some of the hemp seeds. Other seeds like sunflower are an option as well, if those are OK for you. If there’s a tree nut that is safe for you, that’s an option as well. I really like how versatile this recipe is. We love to add SuperSeedz Maple Sugar & Sea Salt, Cinnamon & Sugar, or Coco Joe pumpkin seeds to ours.
When making this allergy-friendly granola, we are very brand loyal. We always use Manitoba Harvest Organic Hemp Hearts and Nature’s Path Gluten Free Old Fashioned Oats. Both of these companies are clear with their manufacturing practices and they are AMAZING. Keep in mind, things can change, so please do always check for yourself. Based on the information I have, the hemp hearts are made in a dedicated facility. Thank you Manitoba Harvest! Nature’s Path makes their Gluten Free oats in a safe facility as well. MUSIC TO MY EARS.
I hope you enjoy this allergy-friendly granola. If you make it, don’t forget to tag ollergy on social media. I love sharing what you make when I see it!
|Prep Time||5 minutes|
|Cook Time||20 minutes|
- 8 cups oats
- 3 cups hemp seeds
- 2 teaspoons sea salt
- 1 teaspoon cinnamon
- 2 tablespoons vanilla
- 1 cup coconut oil melted
- 1 cup maple syrup
- Preheat oven to 400 degrees
- Mix all dry ingredients.
- Mix all wet ingredients.
- Combine all wet and dry ingredients.
- Spread the mixture on a cookie sheet lined with parchment paper. Press down.
- Bake 20 minutes, stirring and pressing down half way through.