This homemade refined sugar free granola is packed with rolled oats, coconut and almonds for fibre and healthy fats, and lightly sweetened with honey or maple syrup.
Making granola at home is easy to do and often times much healthier than store bought options. Most store bought granolas have long ingredient lists and are filled with low quality oils and refined sugars.
Homemade granola can be customized to use whatever mix ins you prefer – almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, coconut, and dried fruit are some popular options. This refined sugar free granola is lightly sweetened with honey or pure maple syrup for a low sugar option.
Granola lasts a long time in an air tight container in the pantry and is a meal prep staple in our home. I often enjoy it on top of greek yogurt with frozen berries for a high protein, low sugar breakfast option.
Tips For Making Refined Sugar Free Granola
- Honey makes for better granola clusters. Using honey helps the granola clusters hold together, while maple syrup makes for a more crumbly granola depending on your preference. I use either depending on what I have on hand.
- Do not stir the granola while baking. Press the granola onto a parchment lined baking sheet and allow it to fully cool after removing it from the oven. This helps granola clusters form and stay in tact.
- Use what you have. My base recipe uses coconut and almonds, but feel free to substitute in nuts and seeds depending on what you have on hand.
- Bake on a light coloured baking sheet. Granola is more likely to burn on a darker coloured baking sheet.
Ingredients For Homemade Granola
Oats. Rolled oats are best, I do not recommend using quick oats. If you need the granola to be gluten free, be sure to use certified gluten free oats.
Almonds. Chopped, slivered or sliced almonds all work. You can also substitute in other nuts like walnuts or pecans in place of the almonds.
Coconut. My preference is unsweetened shredded coconut, though coconut flakes also work.
Coconut Oil. Helps bind the granola and provides healthy fats. High quality lard can also be used in place of coconut oil.
Honey or Pure Maple Syrup. I typically use honey in this recipe because we keep bees and always have an abundance on hand, plus it makes better granola clusters. Pure maple syrup can also be used in equal amounts and it turns out just as delicious.
Vanilla. Adds depth to the flavour of the granola.
Cinnamon. Adds a subtle warm spice flavour. Feel free to add in ground nutmeg or ginger as well.
Salt. Enhances and balances the flavour of homemade granola.
How To Make Refined Sugar Free Granola
Preheat oven to 325.
In a small pot, heat coconut oil and honey or maple syrup over medium low heat. Once coconut oil is melted, stir in vanilla extract and set aside.
To a large bowl, add rolled oats, chopped almonds, shredded coconut, cinnamon and salt. Stir together.
Pour liquid mixture over the oat mixture and stir well until incorporated.
Line a baking sheet with parchment paper and spread granola over it. Using the back of a wooden spoon, press the granola together.
Bake granola for 25 minutes without stirring. Granola will be a light golden brown and still look a bit wet.
Allow granola to cool completely on the baking sheet. Break granola into clusters and store in an air tight container at room temperature for up to a month.
Best Refined Sugar Free Granola Recipe
This homemade refined sugar free granola is packed with rolled oats, coconut and almonds for fibre and healthy fats, and lightly sweetened with honey or maple syrup.
Ingredients
- 3 cups rolled oats
- 2/3 cup chopped almonds
- 2/3 cup shredded coconut
- 1/2 cup coconut oil
- 1/4 cup honey or pure maple syrup
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 325.
- To a small pot, add coconut oil and honey or maple syrup. Heat over medium low until the coconut oil is melted. Stir in vanilla extract.
- To a large bowl, add rolled oats, almonds, coconut, cinnamon and salt. Stir to combine.
- Pour the coconut oil mixture over the dry ingredients and stir well to ensure everything is evenly distributed.
- Line a baking sheet with parchment paper and transfer the granola mixture onto it, pressing the mixture down and together with the back of a wooden spon.
- Bake for 25 minutes without stirring.
- Allow granola to fully cool on the baking sheet before breaking it into clusters. Store in an air tight container for up to a month at room temperature.
Notes
Substitute nuts and seeds of your choice for the almonds and coconut. If you'd like to add dried fruit, add after the granola is done baking before it has cooled.
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