Low Sugar Granola
Elevate your breakfast game with this wholesome and irresistible Low Sugar Granola! Packed with heart-healthy rolled oats, crunchy almonds and pecans, nutrient-rich sunflower seeds, and a hint of cinnamon for warmth, this recipe strikes the perfect balance between nourishing and indulgent. Sweetened naturally with just two tablespoons of honey and added dried cranberries, it keeps the sugar content in check while delivering bursts of flavor. A touch of coconut oil and vanilla extract binds everything together, creating clusters of golden, crispy bliss. Easy to make in just 40 minutes, this homemade granola is perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying by the handful as a guilt-free snack. With its low sugar profile and all-natural ingredients, this recipe is an ideal choice for healthy eaters and granola enthusiasts alike!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Raw sunflower seeds
- 0.5 cup Unsweetened coconut flakes
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Honey
- 0.5 cup Dried cranberries
Instructions
Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine rolled oats, almonds, pecans, sunflower seeds, coconut flakes, ground cinnamon, and salt. Stir well to ensure even distribution of the ingredients.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the vanilla extract and honey until well combined.
Pour the coconut oil mixture over the dry ingredients in the mixing bowl. Use a large spoon or spatula to thoroughly mix until the oats and nuts are well-coated.
Spread the granola mixture evenly onto the prepared baking sheet in a single layer.
Bake in the preheated oven for 15 minutes, then remove the baking sheet and stir the granola to ensure even cooking.
Return the baking sheet to the oven and bake for an additional 15 minutes or until the granola is golden brown and fragrant.
Remove from the oven and let the granola cool completely on the baking sheet. It will become crisp as it cools.
Once cooled, stir in the dried cranberries.
Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.9 g | 378% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 99.0 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
