Low sugar granola

Low sugar granola

Written by on in Breakfast, Snacks

This granola recipe makes a large batch that can be kept in an airtight container for up to 3 weeks, making it ideal for a quick breakfast either at home or work or a tasty snack. Packed with protein and fibre, it will fill you up until lunchtime!

The sweetness comes from the chopped prunes, cinnamon and raw coconut; once the fresh fruit is added when serving, I find I don’t particularly miss the sweetness of any honey or syrup that is used traditionally in a granola recipe.

You can use any nut or seed combination you like but due to my thyroid issues I like to ensure there are some brazil nuts in there for the selenium and metabolism boost they provide. They are also a good source of chromium, which helps process carbohydrates and protein, and aids insulin regulation. They are very calorific so should be eaten in moderation.

Ingredients (Makes around 10 servings)

  • 1 tbsp coconut oil
  • 260g mixed nuts (brazil nuts, walnuts, almonds, cashews, hazelnuts, macadamia etc)
  • 180g oats
  • 1 tbsp of sunflower seeds
  • 1 tbsp of chia seeds
  • 1 heaped tsp ground ginger
  • 1 heaped tsp cinnamon
  • 2 egg whites
  • 5 pitted prunes
  • 60g raw coconut slices or desiccated coconut

to serve

  • 2 tbsp organic natural yoghurt
  • ½ kiwi per person
  • 5 blueberries

Method

  1. Preheat the oven to 180 (fan) / gas mark 4.
  2. Line a baking tray with greaseproof paper.
  3. Melt the coconut oil on a low heat in a saucepan then leave to one side.
  4. Pour the mixed nuts into a freezer bag, seal and bash with a rolling pin to break them down into chunky pieces or blitz in a food processor if you prefer them finer.
  5. Pour the crushed nuts into a large mixing bowl then add the oats, sunflower seeds, chia seeds, ginger and cinnamon and mix them together.
  6. Pour over the melted coconut oil and stir. Then pour over the egg whites and stir again.
  7. Pour the mixture onto the lined tray, spread evenly and bake for around 20 minutes or until the mixture is golden brown.
  8. Finely dice the dried prunes.
  9. Remove from oven, break into pieces, add the prunes and coconut flakes / desiccated coconut and store in a sealed container for up to 3 weeks.
  10. Serve with yoghurt and fresh fruit of your choice.

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