This sugar free peanut butter granola is wintery and lightly spiced with cinnamon, orange zest and chocolate. It is easy and incredibly cheap to make, and is about as low sugar as granola can get and still be called granola! Adapted from A Year in 120 Recipes by Jack Monroe.
- 1/3 cup (80g) unsalted butter
- 6 tbsp crunchy peanut butter
- 3 tbsp xylitol
- 2 tbsp rice syrup*
- 1 tsp ground cinnamon, optional
- 2 tbsp chopped dark chocolate (at least 85%), optional but yummy!
- zest of 1/2 an orange or 1 clementine
- 3 cups (300g) rolled (porridge) oats (you can use gluten-free oats, or wheat or spelt flakes if you like)
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Preheat oven to 180C/350F/gas 4.
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Place the butter, peanut butter, xylitol, rice syrup, cinnamon and chocolate in a pan. Heat gently, stirring all the while, until everything is melted and combined. Take off the heat and add in zest and oats. Mix well.
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Spread the granola on a tray lined with baking paper and bake for about 15-20 mins, until golden and starting to firm up. Allow to cool before serving.
*rice syrup is classed as a free sugar by the World Health Organisation, but we prefer it to many other sugars as it converts to glucose, not fructose, in the body and so is better metabolised and "dumps" on the liver less.