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Sugar Free Granola Recipe

Sugar-Free Granola Recipe (Low Added Sugar Breakfast)

Damla Sengul
Sugar-free granola with rolled oats, almonds, pecans, pumpkin seeds, and coconut, bound with coconut oil and sugar-free maple syrup. About 190 calories per half cup with 5 grams of fiber.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 190 kcal

Ingredients
  

For the Sugar-Free Granola (Serves 10, about 5 cups)

  • 3 cups old-fashioned rolled oats 270 g; certified gluten-free if needed
  • 1/2 cup raw sliced almonds 60 g
  • 1/2 cup chopped raw pecans or walnuts 55 g
  • 1/4 cup raw pumpkin seeds 35 g; pepitas
  • 1/4 cup raw sunflower seeds 35 g
  • 1/4 cup unsweetened flaked coconut 20 g
  • 2 tablespoons ground flaxseed 14 g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1/3 cup melted virgin coconut oil 80 ml
  • 1/3 cup sugar-free maple syrup or monk fruit liquid sweetener 80 ml; Lakanto or ChocZero style
  • 1 teaspoon pure vanilla extract
  • 1 large egg white lightly whisked (optional; helps form clusters)

Instructions
 

  • Preheat the oven to 300 F (150 C) and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine the oats, sliced almonds, chopped pecans, pumpkin seeds, sunflower seeds, coconut, ground flaxseed, cinnamon, ginger, and salt. Stir with a spatula so the spices coat the grains evenly.
  • In a small bowl, whisk the melted coconut oil, sugar-free maple syrup, vanilla extract, and (if using) the egg white until smooth and glossy.
  • Pour the wet mixture over the dry ingredients and fold with a spatula for a full minute so every oat is coated. Do not stir too gently; even coverage is what creates crisp clusters.
  • Tip the mixture onto the prepared baking sheet and press it into an even layer about 1/2 inch thick, using the back of the spatula. This packing step is essential for cluster formation.
  • Bake for 25 minutes without stirring. Then rotate the pan and bake another 15 to 20 minutes, until the granola is deeply golden at the edges and just golden in the center. Total bake time is about 40 to 45 minutes.
  • Cool the granola on the pan for at least 45 minutes without touching it. This resting time is when the clusters set. Once fully cool, break into pieces with your hands.
  • Transfer to an airtight glass jar and store at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months.

Nutrition

Serving: 1/2 cupCalories: 190kcalCarbohydrates: 18gProtein: 5gFat: 12gSodium: 65mgFiber: 5gSugar: 1g
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