All Natural Granola Recipe

Picture of Anne-Marie Hamel

As it is often difficult to find allergen-free granola mixes on the market, we suggest you make your own nut-free, peanut-free, sesame-free, dairy-free and egg-free recipe (egg white is often used as a binding agent), but above all … without any compromise on taste!

Yield: Makes 1.5 kg (12 cups)


  • 500 g (5 cups) oat flakes *
  • 20 g (1 cup) puffed quinoa
  • 250 g (2 cups) grated carrots
  • 150 g (1 cup) grilled pumpkin seeds
  • 50 g (¼ cup) flaxseed (optional)
  • 100 g (1 cup) coconut flakes or unsweetened shredded coconut
  • 250 ml (1 cup) maple syrup or honey
  • 85 ml (⅓ cup) coconut oil
  • ½ teaspoon salt
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking soda
  • 350 g (2 cups) diced dried fruit (raisins, apricots, cranberries, cherries, mangos, dates or apples)
  • 145 g (1 cup) dark chocolate chips (optional)


  1. Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, quinoa, carrots, pumpkin seeds, flaxseed and coconut flakes. Put aside.
  3. In a small saucepan over medium-low heat, cook maple syrup, coconut oil and salt until mixture is hot and liquid. Reduce heat; add vanilla, cinnamon, ginger, cardamom and baking soda. Using a wooden spoon, mix for a few seconds, until the preparation is homogeneous. Pour the hot mixture over the dry ingredients. Using a wooden spoon, stir gently.
  4. Spread the mixture on the prepared baking sheet and bake for 30 to 40 minutes, stirring the mixture halfway through cooking.
  5. Out of the oven, add the dried fruits using a wooden spoon, and incorporate them well. Once the mixture is cool, add the chocolate chips, if desired, and mix.

This granola can be stored for up to 2 weeks at room temperature in an airtight container.

Recipe from Dominique Seigneur’s cookbook, Allergique et gourmand.

Please note:

The recipes we suggest are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling check for each ingredient.