Nut-Free Snacking Granola

Granola has become so expensive, and the ingredients have gone downhill in quality. I used to make Kirk granola, so why not make it again? I wanted to perfect a base recipe, with no nuts, seeds or berries first.

The first version didn’t have enough “sauce” to cover the oats deeply. And it was salt-free. While we tend to follow a lower sodium diet, this was far too plain!

The second batch I upped the sauce and added a small amount of sea salt. If a person loves salty, I’d double it. But it was what I was craving – a crisp and chewy texture. Perfect for topping yogurt with!

Nut-Free Snacking Granola


  • 3 cups old-fashioned rolled oats
  • ¼ cup avocado oil
  • ½ cup pure maple syrup
  • 2 Tbsp pure vanilla extract
  • ½ tsp fine sea salt


Line a rimmed baking sheet with parchment paper.

Preheat the oven to 375°.

In a mixing bowl, whisk the oil, maple syrup, vanilla, and salt. Add the oats and mix till coated.

Scrape onto the parchment paper, and tidy the edges (keep it from burning).

Bake for 15 minutes, and let cool on a rack. Once it has sat for about 15 minutes, shake it out gently so the granola can cool more easily.

Store in a quart mason jar once cooled.