Nut-Free Granola Recipe (No-bake stovetop method)

What if I told you, you can make granola from start to finish in about 20 minutes. And not only that, it tastes better than anything you'll get from the store. We made this recipe allergy friendly with no nuts, gluten or dairy, plus it's made on the stovetop with no baking, so you can make it whenever a craving strikes. And I'm going to show you how to make it right now. It starts with toasting any ingredients that aren't pre-roasted. In this case, oats and sunflower seeds. Takes about 5 minutes over medium heat but be careful because it goes from toasted to toast real quick. Get them into a bowl then add the rest of your base ingredients. Dried fruit, toasted coconut, pumpkin seeds, hemp seeds, sesame seeds and chia seeds. Then a spoonful of cinnamon and salt to bring out the flavour. Give it a good mix until it's all evenly dispersed. Next we're boiling maple syrup and coconut oil. This combo makes the granola sweet, crispy, but still with a bit of chew. You can substitute with alternate oils and sweeteners, but we love the flavour coconut and maple brings to the granola. Once the coconut oil is melting, pour in the syrup and bring it to a boil. Just for a couple minutes which gets that caramel texture. Then add the base ingredients into the syrup and give it a good mix. Make sure it's lightly but completely coated in the syrup and transfer it all to a large baking sheet. No need for parchment. Spread out the granola and press it down, but not too hard unless you want huge chunks of granola. After about 15 minutes of patiently waiting, it's ready to break and transfer to storage. It'll last about 2 weeks at room temperature, but trust me, you'll finish it well before then. Enjoy it on yogurt, in a bowl with milk, or our favourite, by the handful. Get the recipe at chefsueschef.com