Sugar-Free Almond Granola
Elevate your breakfast game with this wholesome and flavorful Sugar-Free Almond Granola—a guilt-free way to kickstart your day! Packed with nutrient-rich ingredients like heart-healthy oats, crunchy almonds, protein-packed pumpkin seeds, and unsweetened shredded coconut, this granola is naturally sweetened with unsweetened applesauce. The warm notes of cinnamon and vanilla infuse every bite, while dried apricots and raisins add a delightful pop of fruity goodness. Perfectly baked to golden perfection, with a sprinkle of chia seeds for added crunch, this granola is the ultimate healthy snack or topping for yogurt and smoothie bowls. Ready in just 35 minutes, it's a high-fiber, gluten-free option that’s ideal for meal prep and stays fresh for up to two weeks. Whether you're looking for sugar-free recipes, healthy granola ideas, or simply a satisfying breakfast option, this easy-to-make Almond Granola delivers on all fronts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, roughly chopped
- 0.5 cup Pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil, melted
- 1 teaspoon Pure vanilla extract
- 0.5 cup Unsweetened applesauce
- 2 tablespoons Chia seeds
- 0.5 cup Chopped dried apricots
- 0.5 cup Raisins
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, pumpkin seeds, shredded coconut, ground cinnamon, and salt. Stir until well combined.
In a small bowl, mix together the melted coconut oil, vanilla extract, and unsweetened applesauce. Pour this mixture over the dry ingredients and stir until everything is evenly coated.
Spread the mixture evenly onto the prepared baking sheet, pressing it down lightly with a spatula to ensure even baking.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. Watch carefully toward the end to prevent burning.
Once golden brown and fragrant, remove from the oven and immediately sprinkle the chia seeds over the hot granola, tossing gently to blend.
Let the granola cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the chopped dried apricots and raisins.
Transfer to an airtight container for storage. The granola will keep well for up to two weeks.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 132.1 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4384 mg | 93% | |
*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.
