Granola is very versatile item to have in your cupboard and I’m happy to share my recipes. It serves well as a ‘cereal’ with milk or atop yoghurt, or indeed, as a top on a fruit crumble, as an alternative to a flour based topping. This is great, as I love rhubarb crumble and so this is my new favourite topping. I thought I would share with you, my two favourite recipes. I’ll post one this week and the other next week- you can let me know which one is your favourite!
Sugar Free Granola Recipe
We make 2 types of Granola here, both refined sugar free but one does have a small amount of honey, so you do need to mindful of that if you are watching ‘fructose’ intake!
Granola is so easy to make, if you can get into the habit, then you’ll never buy shop bought again. Once made, store it in an airtight container and it will keep for a good two weeks-that is, if it lasts that long!
My go-to Sugar Free Granola of choice is the Coconut Granola, recipe courtesy of Sarah Wilson of ‘I Quit Sugar’ fame. I really like her recipes and follow a lot of what she suggests.
Sugar Free Coconut Granola
175gr Coconut Flakes
250gr Chopped Mixed Nuts (we activate our nuts, but you don’t have to-if you want to know more about that, click here)
2Tbsp Chia Seeds
1Tsp Cinnamon(try and get Ceylon type if you can)
80gr Coconut Oil (melted)
3Tbsp Brown Rice Syrup(optional if you like it sweet-it’s a complex carbohydrate so not as ‘bad’ for you as a fructose syrup)
200gr Oats (I like the large jumbo oats, so much better for you as they take longer to digest)
Mix all together
Pop onto a lined baking Sheet
Cook for 10-20minutes at 150 degrees, turning every few minutes
Do keep a close eye as it can catch!
You can always ring the changes by adding some chopped dried fruit-but do keep in mind that dried fruit is very high in natural sugars, so for me, I always keep this recipe as it is and add in the dried fruit to the granola that has some honey in it already-I’ll share that recipe next time.
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