Sometimes you feel like a nut seed, sometimes you don’t.

Although, the above isn’t accurate, because I almost always feel like eating seeds. Sunflower, hemp, chia, flax, pumpkin, buckwheat = six of my favorite sidekicks.

If you’re a fellow seed-lover, then things are about to get real wonderful for the both of us, because four of the aforementioned six seeds are nestled within the crispy confines of this flavorful granola.

Move over, nuts, and let your seedy friends bask in their toasted, oven-kissed glory.

Having worked in schools over the last six years, I’ve become increasingly grateful that I’m not allergic to nuts. The allergies are often severe and nuts can be tucked away in unexpected foods, making them difficult to avoid unless constantly erring on the side of caution.

Plant-based desserts, snacks, and other treats often rely on nuts as a primary ingredient, and many of my recipes fall right in line with that nutty trend.

Given that many of you have nut allergies or need to avoid them for a variety of reasons, I’ve been working on a handful of nut-free recipes. Seeds can be just as, if not more, flavorful than nuts, and they’re also incredibly versatile. Hence, we have a win-win scenario on our hands. And this granola? It’s a W-I-N with a capital everything.

To make it, you’ll add oats, buckwheat groats, dried cherries, sunflower seeds, pepitas, chia seeds, cinnamon, and ground cardamom to a bowl like so…

Then, you’ll whisk together sunflower butter, pure maple syrup, coconut oil, vanilla, and a pinch of sea salt over the stove. The combination becomes caramel-like and is a nut-free variation of this happy accident from last spring.

Pour that rich, sweet, and smooth sauce over the granola goodness waiting in your bowl…

Give it a good stir…

Spread it out over a baking pan that’s been lined with parchment paper, pop it in the oven, and bake for 30 to 35 minutes, flipping halfway through, or until golden and fragrant.

The granola crisps up as it cools on the pan, so it’s important to go by look and scent rather than touch when baking.

Once it’s cooled, break it up and store it in airtight glass containers or jars to maintain its crispness.

Then, snack, savor, and repeat.