Thursday, May 17, 2012

Granola - a low sugar recipe

Here's another recipe for granola. It's less sweet than our previous version (Homemade Granola), but it's still very tasty and cost-effective. We don't give a cost here because the recipe is so variable. But, it's definitely cheaper than the store-bought variety. Even better, you can put exactly what you like in it. There are some suggestions at the end, but you can make it your own with your custom combination of nuts and dried fruits. You can even leave out the fruit and mix a handful of whatever kind you like when you eat your breakfast.

Make sure to find unsweetened coconut. Most of the coconut sold in supermarkets is sweetened. Look in the health food or bulk food section to find the unsweetened kind. You can use the sweetened coconut but your granola is going to be a lot sweeter, definitely not a low-sugar variety.

The basic proportions are from a recipe by Mark Bittman, but I've modified the instructions a bit.
The nuts and coconut will brown more than the oats. It smells so good when you add the vanilla.

Crunchy Granola
(makes 4 cups, at least 8 servings)

3 cups Rolled Oats , not quick-cooking or instant
1 cup nuts and/or seeds, whatever kind you like
½ cup Dried Unsweetened Shredded Coconut
½ teaspoon Ground Cinnamon
Dash Salt
¼ cup Honey Or Maple Syrup
½ cup Raisins Or Chopped Dried Fruit
½ teaspoon Vanilla

Preheat oven to 350° F. Combine oats, nuts, coconut, cinnamon, sweetener and salt in a large heatproof bowl. If using honey, it's going to be clumpy, but don't worry about that. Dump onto a large rimmed cookie sheet. Don't clean out of the bowl; you'll be using it again. Bake for about 30 minutes, stirring it every 10 minutes so that it browns evenly. Keep an eye on it near the end of baking so that it doesn't burn. Transfer the cooked, hot granola from the cookie sheet back to the bowl. Drizzle on the vanilla (boy, does that smell good!) Allow to cool and mix in the dried fruit. Store in a cool, dry place.

Some tasty combinations:
  • chopped pecans, maple syrup, and chopped dried apricots or pears
  • chopped or sliced almonds, honey, and raisins
  • peeled chopped hazelnuts, maple syrup, and chopped dried apricots or peaches
  • chopped walnuts, honey, and craisins


  1. You know I love this! Since the day you shared your recipe with me nearly 30 months ago, I have never run out of my homemade! I now weigh the oats and nuts (1.25 lbs oats, 0.25 pounds sliced raw almonds) and measure the coconut and agave nectar ( 1/2 cup each) plus a pinch of salt and a teaspoon of cinnamon. The teaspoon of vanilla goes in, as you suggest, when the granola comes out of the oven. Best. Breakfast. 6 days a week!

  2. I like weighing ingredients too but I don't assume everyone has a scale, therefore, we try to use volume measurements. I'm glad it has become a staple for you!