In trying to avoid granola that claims it’s healthy but is packed with sugar, we started making this straightforward granola which has become a staple in our home – we make a batch every week. The ingredients are nutritious, it’s not too sweet and it’s sugar-free. It also makes a great gift – just fill a kilner jar with the granola and voila!
Jumbo oats is preferable for this recipe but regular oats are perfectly fine too, preferably organic though. For crispiness add some puffed quinoa, puffed rice or puffed millet, any of these will do fine. Coconut oil makes an excellent binder for the granola with its good fats and all the other nutritious qualities. The magic ingredient in all of this is Stevia Erylite, it is plenty sweet, it’s sugar free, it contains 0 calories and is toothfriendly!
Add a mix of nuts and seeds along with some dried berries but you can experiment with some other exciting combinations. You can try adding linseed or cocoa nibs – the possibilities are endless. I can guarantee that you will be very satisfied with your own home made super granola.
- 250g of organic rolled Oats (preferably jumbo)
- 50 g of puffed Quinoa (Or Puffed Rice)
- 60 g Stevia Erylite (Zero Calories, Zero GL, Tooth friendly)
- 3-4 tbsp. Coconut Oil (melted state)
- 100g of flaked almonds handful of nuts (rough chopped) Recommend almonds & walnuts
- 75g handful of pumpkin seeds & sunflower seeds (Feel free to use sesame seed Linseed but can be a little gritty)
- 1 tsp. cinnamon
- pinch of sea salt
- 100g of dried cranberries and/or dried blueberries
- handful of unsweetened desiccated coconut or coconut shavings
* You can alter the nuts and seeds to your fancy
Preheat your oven to 150C. Line a baking sheet with parchment paper. In a large bowl combine the oats, puffed quinoa, Stevia Erylite, cinnamon & seasalt. In a small pot melt the coconut oil to liquid state, then add the vanilla beans. Pour the coconut oil mixture over the oats and mix well. Spread out the mixture evenly, in one layer, onto the lined baking sheet. Bake in the oven stirring every 10 minutes to keep it from burning.
After 30 minutes, add the nuts and seeds (If you add them earlier, they will burn). Bake for an additional 10-15 minutes. When your granola sounds ‘crispy’ it’s done. Remove from the oven, add the dried berries and the coconut. Let it rest for about 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up. When completely cool, store your granola in an airtight container or in a Ziploc bag in the freezer (if it won’t be used within a week). Enjoy with Greek yogurt (or your choice of milk – we recommend coconut water).