https://calgaryavansino.com/recipes/low-sugar-granola/
Ingredients
- 200g jumbo gluten-free oats
- 30g or 1 handful pumpkin seeds
- 1 tbsp flax seeds
- 10g or 1 handful coconut flakes
- 35g or 1 handful walnuts (roughly crunched), almonds or cashews – whichever you prefer
- 1/2 tsp ground nutmeg
- 1 tsp cinnamon
- 3 tsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp coconut water
- drop of vanilla essence
- 2-3 tsp dried cranberries, optional
- 2 cups jumbo gluten-free oats
- 1/4 cup or 1 handful pumpkin seeds
- 1 tbsp flax seeds
- 1/4 cup or 1 handful coconut flakes
- 1/4 cup or 1 handful walnuts (roughly crunched), almonds or cashews – whichever you prefer
- 1/2 tsp ground nutmeg
- 1 tsp cinnamon
- 3 tsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp coconut water
- drop of vanilla essence
- 2-3 tsp dried cranberries, optional
Most store-bought granola is packed with sugar. When you start looking at your labels, you’ll be shocked to find that many bowls of granola have as much sugar as a candy bar. This recipe is a crispy, decadent solution to this and doesn’t contain any refined sugar – just a bit of maple syrup. It is loaded with other nutrient-dense ingredients too.
Preheat the oven to 160C/320F/Gas mark 3.
Mix the gluten-free oats, pumpkin seeds, flax seeds, coconut flakes, roughly crunched walnuts/almonds/cashews, nutmeg and cinnamon all together in a large mixing bowl with a spoon or your hands.
In a saucepan, heat up the maple syrup, coconut oil, coconut water and vanilla essence until boiling. Take off the hob and carefully stir into the mixing bowl. Use a spoon to mix as it is hot!
Cover a baking sheet with parchment paper and spread the granola evenly over the baking sheet. Bake for 20 minutes, stirring the granola around the pan every 10 minutes so it doesn’t burn. Cook until golden and remove from the oven. If you are using cranberries, stir them into the granola.
Cool and store in an airtight container for up to 2 weeks.
