The BEST Granola Recipe (Low Oil + Refined Sugar-Free)

 

Whoa....saying something is the best is a large promise, isn't it?  To us, this one really hits the mark.  It's low in added oils, clumps well, and tastes delicious!  

Recipe notes:

We find this recipe plenty sweet, but if you need more sweetener, I would caution against using more liquid sweetener.  Instead, add a bit of coconut sugar, maple sugar, or, if you aren't refined sugar free, white or brown sugar.

This recipe stores well in an airtight container at room temperature for a couple of weeks and in the freezer for a couple of months.

We hope you enjoy it as much as we do!

printable recipe is available here

The BEST Granola Recipe

2 cups rolled oats (not quick)

1/2 cup chopped raw nuts or seeds (your choice - I like almonds and walnuts)

1/4 cup unsweetened coconut shreds or chips, optional

2 teaspoons cinnamon

1/4 teaspoon salt (can use more or less, your preference)

2 Tablespoons liquid oil (if using coconut oil, melt it first)

1/4 cup maple syrup

2 Tablespoons runny almond butter (or other nut/seed butter, making sure it's creamy/runny)

1/2 cup dried fruit (can use all one fruit or a combination such as dried blueberries, dried cranberries, sultanas/raisins, dried chopped apricots, etc.)

Preheat oven to 300 degrees Fahrenheit.  Line a baking sheet with a liner mat or parchment paper.

In a bowl combine the oats, nuts/seeds, and coconut, if using.  Sprinkle with cinnamon and salt.  Drizzle oil, maple syrup and almond butter and stir until combined.  

Dump onto your prepared baking sheet and press together, keeping it about 1 inch thick to encourage clumping.  

Bake for 15 minutes.  Remove pan and, using a fork, break granola apart slightly.  Return pan to oven, rotating pan for even baking, and bake another 10-15 minutes, or until golden brown.  Remove from oven and sprinkle with dried fruit. 

Allow to cool at least 15 minutes before serving or storing.