One of the biggest misconceptions I’ve had about granola was that it needed to have both a lot of fat and a lot of sugar to taste good.
This recipe has revolutionized the traditionally oat-y cereal for me because it contains such a minute amount of both components, and it still tastes absolutely delicious.
One thing that any reader of this blog can be sure of is that I’m working to create recipes with the lowest amounts of sugar possible. More than anything, I feel too much sugar in my diet hinders me the most with energy, with my immune system, my skin, and even my ability to maintain my weight, so it’s of the utmost importance that when I do have treats, they be the healthiest they can be in relation to sugar grams.
I can’t tell you how many recipes I’ve tried and made-over that absolutely DO NOT need the stated amount of sugar or sweetener.
Once I re-trained my taste buds (I literally did not have sugar or sweeteners of any kind for five years because of allergies and illness), I found that I could subsist on much less sugar in the treats I made. Even raisins and certain apples can be too sweet for me!
These days, I do indulge in treats much more often than I did at my worst, but I still find that I get ‘overloaded’ by sweetness quickly. That’s why it’s important for me to have recipes like this granola, which make eating much more enjoyable.
Easy, Healthy Breakfast Granola (Nut-Free)
- 2 c . oats
- 2 T . coconut oil
- 3 T . maple syrup
- 1/4 t . sea salt
- 1 t . cinnamon
- 1/3 c . pumpkin seeds
- 1/3 c . raisins
- Preheat the oven to 325 degrees.
- Gently heat the oil and maple syrup in a saucepan.
- Stir in the oats, salt, cinnamon, and pumpkin seeds until everything is well coated.
- Pour the mixture onto a parchment paper-lined baking sheet.
- Bake for 20-25 minutes, stirring once during this time.
- Cool and add raisins.
I love putting a sprinkle of this on top of a smoothie bowl in the morning or eating it with a splash of vanilla hemp milk. It’s also great over yogurt, if you can tolerate it.
If you’d like to lower the sugar/carb count, feel free to leave out the raisins. This reduces the sugar to just 4.7 grams per serving and the carbs to 20.1 grams. It’s also easy to use another nut or seed in place of the pumpkin seeds to suit your tastes or allergies.
If you’re grain-free, give this delicious alternative a try!
What is your favorite way to enjoy granola?