I developed a low sugar granola recipe made from wholegrain oats for my daughter Aneesa.
Compared to the average shop-bought granola, my version contains no refined sugar, salt or heat damaged refined oils.
Ingredients for Aneesa's Oat Granola
3 cups of wholegrain oats
1/2 cup leftover coconut or almond grinds from making milk (optional)
1 tbsp coconut oil or clarified butter
1 tsp cinnamon powder
How I Make Granola
- The oven needs to be preheated to 180oC.
- In a measuring jug, I melt 1 tablespoon of coconut oil by pouring over some hot water
- I then added in some cool water to make it up to around 1/2 litre
- I place the oats in a bowl and mix in 1 teaspoon of cinnamon powder.
Cinnamon has a naturally sweet taste and has great antiseptic/antibacterial properties. It also helps to prevent blood sugar spikes.
- If I have got any leftover coconut or almond grinds from making milk, I usually mix in around half a cup. (optional)
- I mix the oats with the coconut oil/water mixture until everything sticks together.
If mixture is too dry I add in a little more water.
- I line a tray with some baking paper and spread the granola out as thin as possible.
- I bake the granola until it is crisp and golden, this usually takes around 20-40 minutes.
I take it out of the oven a few times during the cooking process to move the granola around and break it up into small pieces.
- When cooked, I let the granola cool completely before storing in an airtight glass jar.
When I want some of this granola, I sprinkle it onto a mixture of fresh/dried fruit, nuts, seeds etc and serve with either yoghurt or a homemade non-dairy milk (oat, coconut, almond etc). Delicious!
Prefer a Sweeter Granola
If you prefer a sweeter granola then you could add a1-2 tablespoons of either date syrup, maple syrup, honey or even unrefined cane sugar (also known as rapadura, ghur and jaggery) to the oat mix.
Granola made with Soaked Oats
This recipe also works well by soaking the oats overnight.
- Soak 3 cups of oats with 500 ml of water
- Mix in either 3 tbsp of yoghurt or rejuvelac to the oat mixture.
- Add the remaining ingredients in the next day (cinnamon, natural sweetener, etc)
- The oat mixture is a lot more wetter than the non-soaked version. To compensate for this, the soaked oats need to be baked at a lower oven temperature (140-150oC) and for a bit longer (45 mins-1 hour)