Low Sugar Simple Nutty Granola
I love granola. I really do. And clearly, so do many others. My peanut butter granola recipe is without doubt the one most people tell me they have made and loved when they talk to me about Raising Sugar Free Kids. I can’t blame them, it’s pretty delicious, as well as being low in sugar (and fructose-free).
The truth is, I don’t often make granola. It’s a treat for me, as porridge is so much easier as a low sugar cereal for breakfast. But I really enjoy it, and have two recipes that I go back to time and time again. One is the aforementioned peanut butter granola. It is simple, flaky and full of yummy sweet flavours.
The other is this one. When I am after a granola with a bit more crunch to it, something a bit more golden and crispy and classic, I opt for this. It is just as easy, but it is packed with nuts and has a lot less oats, making it less soft and flaky, and with more of the traditional granola crunch!
So, if you are looking for a classic granola that has only 1 tbsp of sugar (fructose-free if you opt for rice syrup) in the entire batch, this is the recipe for you. A few mins prep, easy-to-find ingredients, cheap and simple. My kind of breakfast. 🙂
Perfect spooned over a big bowl of plain full-fat yogurt and served with fresh or frozen defrosted berries.
A classic crunchy, crispy, golden granola that is packed with nuts and yummy flavours but only contains 1 tbsp of sugar in the entire batch. Perfect for a low sugar tasty breakfast spooned over yogurt and berries. Gluten free and vegan options included.
- 1 bag (250g-300g/9-10oz) mixed nuts (or choose any mix of your favourite nuts)
- 50 g (1/2 cup) oats (gluten free if needed)
- 60 g (4 tablespoons) unsalted butter (or use coconut oil for dairy free)
- 1 tablespoon rice syrup or raw organic honey
- 1 teaspoon ground cinnamon
- pinch of sea salt
- 50 g (1/2 cup) desiccated coconut or coconut flakes
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Preheat the oven to 180C/350F/gas 4. Pulse the nuts in a food processor to roughly chop (they don't have to be equal-sized but should all be chopped anytime to ensure everyone can eat them safely!). Add the oats and pulse again a couple of times to combine (but not so much that the oats become flour).
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Spoon the granola out onto a lined baking tray and bake in the preheated oven for 20-25 minutes, until golden and crispy, checking every 5 minutes and stirring the mixture to ensure it cooks evenly all over. Allow to cool completely, then store in an airtight container on the counter for 3-4 days, or freeze for up to 3 months. Serve with milk (dairy or unsweetened non-dairy) or with yogurt and berries (fresh or frozen defrosted). A handful of sugar free or 85-90% dark chocolate chips stirred through is pretty yummy, too!
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