- 3 cups (288g) rolled oats
- 1 cup (129g) raw pumpkin seeds (pepitas)
- 1 cup (137g) raw sunflower seeds
- 1/3 cup quinoa flakes (I’ve subbed flax meal (40g) and it’s hard to discern a difference)
- 1 teaspoon cinnamon
- 1/4 teaspoon fine table salt (or 1/2 teaspoon kosher or flaky sea salt)
- 1/8 teaspoon nutmeg (I like 1/4 teaspoon freshly ground)
- 1/3 cup maple syrup (Lolita has also used coconut nectar)
- 1/3 cup (80g) melted coconut oil
- 1 tablespoon vanilla extract
- Optional: 1 cup shredded coconut can be added after the granola has been baked. (I use the big flakes of unsweetened and sometimes add 2 cups)
Lolita's Low Sugar Granola
Yield: 6+ cups (approximately 24 servings)
With 125 calories, less than 3 grams of sugar per serving and a short list of nutrient-rich ingredients, this is truly healthy granola!
Ingredients
Instructions
Preheat the oven to 300 degrees F, and grease or line a large, rimmed baking sheet* with parchment paper; set aside.
In a large bowl, mix the dry ingredients (oats through nutmeg – not the optional coconut) until blended. Mix the wet ingredients in a small bowl, and then drizzle over the dry ingredients and mix to evenly coat. The oat mixture should be uniformly damp. Spread the mixture evenly over the prepared baking sheet, and then bake for 15 minutes and stir. Bake another 10-15 minutes, stir again, and then cook for 5-10 minutes more or until lightly golden and dry. (In my oven, this granola takes 35-40 minutes using a light colored baking sheet.)
Stir in shredded coconut if using. (See toasting option below.) Stored in an airtight container, the granola will keep for several weeks at room temperature and may be refrigerated or frozen for extended storage.
Notes
*I use a half sheet pan, which is 18×13. If using a smaller baking sheet, you’ll need to either bake longer, stirring every 10 or so minutes, to evenly crisp the granola or divide the mixture between 2 sheets, rotating the pans when you stir. Note that dark colored baking sheets will cook more quickly than light ones.
For best flavor if using optional coconut: I like to use the bigger flaked unsweetened coconut instead of finely shredded and/or sweetened coconut (although you may choose based on preference) and toast it until it’s lightly golden. Toasting it separately from the granola prevents burning, as it cooks quite quickly, and makes the granola customizable in families where some like coconut and others do not. I like to toast unsweetened coconut at 325 degrees F on a parchment paper lined baking sheet for approximately 5 minutes, stirring after 3 minutes. Add a minute or two if needed, but watch carefully at the end because it burns quickly once golden. Note that the sugar in sweetened coconut will cause it to brown more quickly, so if using check on the early side.