Dear Leah Renee,
I love granola but not all the sugar that comes along with it. Do you have a quick, easy recipe I could trust and make it at home? Thanks! –Alice, Tacoma WA
I could not agree more! Store bought granola, and so many recipes out there, have so much sugar in them. I feel like we should call it something other than granola since granola’s a word associated with something that’s healthy and nutritious. It certainly can be, but it’s knowing what to look for on the label or what to do in the kitchen.
If you are going to pick up some at the grocery store, I personally love KIND Healthy Grains. They come in different varieties (my favorite is the peanut butter) and what I like about them is the low sugar content, the simple ingredients, and the blend of gluten free grains used like amaranth and quinoa–not just oats. I recommended a few other store bought brands on another post I did on granola a while back: “Granola–Healthy or Not?“.
If you want a good recipe that is easy, refined sugar free, and quick, this one’s for you. It’s adapted from Elizabeth Rider, a Board Certified Health Counselor (AADP) and wellness coach who I admire.
EASY HEALTHY HOMEMADE GRANOLA RECIPE
Prep Time: 10 min
Total Time: 20 min
Serves 4-6 (about 1/2 cup is a serving)
Use raw, organic ingredients whenever possible. These measurements are flexible; don’t worry too much about being exact. Play around with it–you don’t even have to add seeds if you choose not to. I added slivered almonds to mine.
- 2 cups raw, whole rolled oats (aka old fashion oats)
- ½ cup raw nuts, chopped
- ¼ cup raw seeds (I used sunflower & pepitas)
- ½ cup unsweetened dried fruit, chopped (optional–I used plump golden raisins)
- 2-3 tablespoons grade-b maple syrup or raw honey (I used honey)
- 2 tbsp coconut oil (aka coconut butter)
- ½ tsp vanilla extract or almond extract
- 1 large pinch fine sea salt
Recipe: Preheat the oven to 325º. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.
Enjoy on top of yogurt, mixed with fresh fruit, or by itself! 🙂